February 24, 2024
Thai Red Curry Recipe

Thai Red Curry Recipe step by step

Make the delicious red curry recipe using my tricks. This Thai Red Curry recipe is SO flavourful and we can’t wait to make this recipe everyday for like, the rest of our lives. Yep, it’s that good. Packed with all the good stuff: peppers, chillies, lemongrass, aubergine and green beans, this recipe is beyond delicious.


Ingredients

For the curry paste

  • 1 red pepper, deseeded and roughly chopped
  • 4 medium red chillies, deseeded and roughly chopped
  • 1 lemongrass stalk, outside skin removed and sliced
  • 4 garlic cloves, peeled
  • 1 tbsp. ginger, peeled and grated
  • 1 tsp. fresh turmeric, peeled and grated Juice and zest of one lime
  • 6 spring onions, ends removed and roughly chopped
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 bunch coriander, stalks only (keep the leaves for garnish at the end)
  • 6 kaffir lime leaves
  • 4 tbsp. fish sauce
  • 1/2 tsp. salt
  • 1/2 tsp. whole black peppercorns

For the curry

  • 2 tbsp. vegetable oil
  • 8 boneless skinless chicken thighs, cut into 2cm pieces
  • 1 large aubergine, cut into 1.5cm cubes
  • 100 g green beans, topped and tailed and cut into 2cm lengths
  • 1 (400ml) tin coconut milk
  • Small bunch Thai basil, stalks removed and roughly chopped
  • 6 kaffir lime leaves
  • 1 tbsp. sugar
  • 1 tbsp. fish sauce

garnish

  • 1 red chilli, deseeded and thinly sliced
  • Roughly chopped coriander leaves

How to make Thai Red Curry Recipe step by step?

  1. To make the curry, combine all the ingredients in a blender and blitz until a smooth paste forms. Also you may need to stop and scrape the mixture down from the sides a couple of times.
  2. Then heat oil in a heavy bottomed frying pan and add the curry paste. Cook for a couple of minutes. then add chicken and aubergine and coat with the paste and cook for 2 more minutes.
  3. Then add coconut milk, lime leaves, sugar and fish sauce. Spread the chicken and aubergine out to make sure it cooks evenly, and simmer for 10 minutes, stirring occasionally.
  4. Add the green beans and simmer for a further 5 minutes. Also season to taste, using sugar and fish sauce.
  5. Then remove from heat and stir through Thai basil leaves. At last serve immediately with sticky rice and garnish with coriander leaves and red chilli.

Thai Red Curry Paste

Thai curry pastes are basically the backbone to many, MANY Thai dishes. In fact, at many markets in Thailand you’ll find fresh curry pastes available to buy pre-made – and if you’ve tasted fresh curry paste before you know it’ll always beat the flavour of jarred versions from the supermarket.


Blending the curry paste

We must admit, the best way to make a Thai curry paste is by using a pestle and mortar, but that does require a bit of elbow grease, and let’s face it, not all of us own one of these contraptions. Therefore, our recipe just requires you chucking all the paste ingredients into the blender and giving it a good ole’ blitz.


Thai Red Curry Tips

  • The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.
  • Also choose full-fat coconut milk for its richness (you won’t regret it!).
  • Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
  • Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though.
  • Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. also you could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.

Read also

Grilled lamb chops recipe with amazing Sauce
Amazing white Chicken Enchiladas recipe

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