The Ultimate Thai Red Curry Recipes
EASY THAI RED CURRY
The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!
Provided by Chungah Rhee
Categories asian inspired
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.
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- Make the Thai red curry paste from scratch. Most of the flavor of the Thai red curry comes from the curry paste. Therefore, if you want to cook the best red curry, you should prepare it with fresh curry paste made from scratch.
- Use the store-bought Thai red curry paste. If you are not so fuzzy about cooking or want to take a shorter route to make the curry, head to the grocery store to ask for Thai red curry paste.
- Use chicken thigh meat (and other options) Boneless and skinless chicken is the most common meat to use in Thai red curry. You can use breast meat but should cook over low heat to prevent it from turning tough.
- Pick the accompanying vegetables that you like. I like to use kabocha for this recipe because it has a sweet taste, does not need to peel the skin, and thickens the curry.
- Is coconut oil essential? Traditionally coconut oil is used for cooking curry paste. Add a quarter to half a cup of coconut cream to the pan and boil it until all the liquid is evaporated.
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