Thai Red Curry
Wow! Was that spicy!
I love different Thai curries. My favorite is red but I’ve never made it before. I was trying to figure out what to make for dinner and checked the cupboard. I found a carton of Mae Ploy Red Curry Paste. Hmmm… Southeast Asian sounds good.
I looked around the web for a recipe using Mae Ploy and found one. It was great! Definitely as good as what I’ve had at a Thai restaurant. Definitely use Thai basil – it adds a great taste.
I just re-read the recipe and I realized that I read the recipe wrong. I used two tablespoons and 1 can of coconut milk. No wonder it was hot! But ooooooohhhh so good.
Thai Red Curry
2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
2 tablespoons fish sauce
1 tablespoon palm sugar
1/2 cup veggies—sliced thin
1 red pepper (capsicum)—julienned
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
5-6 kaffir lime leaves, shredded
2 tablespoons lemon juice
1 tablespoon fresh Thai basil leaves
Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
Add the curry paste and garlic and cook, stirring, for a minute.
Add the coconut milk, stock, fish sauce, sugar, then bring to the boil. ADD the veggies, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
While the curry simmers, cook jasmine rice.
Add the chicken and Kaffir leaves to the curry and simmer, covered, for a further 8 minutes. Stir in the lemon juice and basil.
Serve on a bed of rice.
Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. Adapt the recipe with fresh ingredients and seasonal produce.
Note: I used 2 tablespoons of curry paste, 1 can coconut milk and 1 tbs fish sauce. For vegetables I used sliced carrots, a hand full of canned baby corn and whole frozen green beans. I also used about 1/2 lb of shrimp instead of chicken.
Looks so delicious, Marta!
Looks good – we love Thai food!
The Thai cooking class we took in Sonoma was great. Our instructor had tons of great information about Thai cooking and the various ingredients. Her favourite brand was Mae Ploy. Her web site has great information and recipes: http://www.thaifoodandtravel.com/index.html
Two tablespoons instead of teaspoons surely would make it hot! Thanks for the recipe. Sounds delicious. I copied it and plan to try it soon.
Oh, thanks for this! I have a can of Thai red curry paste in the fridge!
Marta, I’m enjoying your recipes which I feel are quite authentic tasting. I also have this particular red curry and the partner ones of green and yellow curry. It was quite an expensive detour I took to buy these. I was in a neighborhood that I was not familiar with. The market was a tiny one in a little strip mall. I parked slightly over my line of parking. My space bordered lined spacer to a handicapped parking space. My tires were over the lined bars by a fraction. I got a big surprise when I saw a ticket on my car. Had been there only minutes to buy the three curries. I believe the ticket was over $300.00. Wow that was some expensive curry. (And you’re right it’s very very hot.
Barb – I’m so sorry to hear about the ticket. I’ve done that in the past especially in those small little strip malls.
Wow, that puts my soup expense in perspective!
The soup was worth it! Now I can try more asian recipes with some of my ingredients.
I want to try other noodles too!