Quick Thai Red Curry

Posted

February 7, 2015


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Thai Red Curry…..the perfect entree to spice up your Valentine Menu! 😉
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image image A delightful medley of vegetables in a curry that spells a wonderful balance between hot red chillies and rich nutty coconut milk.

Combine this with the bright fresh flavors of lemon grass, galangal/ginger and basil and you have yourself an absolute winner.

And to take it up another notch you can also add chicken, tofu or shrimp…as you please!
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Method:
Slice/dice boneless chicken into small pieces.
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If using shrimp, Clean and devein.
If using tofu, dice into small pieces.
Heat a tsp of oil.
Sear on a hot wok for not more than 2-3 minutes…till the meat just becomes slightly opaque.
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Add a heaped tsp of Thai red curry paste and a tsp of fish sauce (optional but recommended)and toss to mix.
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Resist the temptation to cook for anymore time, as the chicken/shrimp will continue to cook in the residual heat. Place in a covered bowl and keep aside.
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Clean out pan, add another tsp of oil, add 1 tsp minced garlic and 2 tsp freshly grated galangal/ginger and 6-7 pieces of roughly pounded lemon grass. Follow with thinly sliced onions. Stir fry for a minute.
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Now add about 3 cups of mix vegetables of your choice, one by one, according to their cooking time…pacing them a minute apart.
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Resist the temptation to overcook the vegetables, the intention is to just give them a really quick sear without cooking them through.
Now add a heaped tsp of Thai red curry paste and a tsp of fish sauce along with 300-400 ml of canned coconut milk (depending on ho thick n creamy you like your curry, I prefer to go a little on the less).
Also add about 1/2 cup of chicken/veg stock.
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Bring to slow simmer, add the seared chicken/tofu/shrimp. Cook for 2-3 minutes. Add salt as needed and a tsp of brown sugar if you like.
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Sprinkle liberally with basil.
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Cover with lid and let rest for 15-20 minutes to let flavors infuse…..ready to enjoy!
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Serve warm with steamed brown rice/white rice!
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2 comments on “Quick Thai Red Curry

  1. January 8, 2016 mamta

    So colorful and mouth watering. Love all you recipes! can you share what brand of red curry paste you have used and where can i buy it?

    Reply
    • February 21, 2016 ruchiairen

      Try amazon.com. It sells some good varieties.

      Reply

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