Recipe: Red Curry

Type: Curry

Thai Pronounciation: >>>Click

Other Possible Names: Thai Curry , Coconut Curry , Chicken Curry , Coconut Red Curry

About:

When we mention curry without other specification, in Thailand, this would refer to Red Curry as default. That means this is the basic Thai curry that most Thai people would think about. While the authentic Thai recipes use eggplant as its choice of vegetable, in this recipe, you can use with a various kind of vegetable and meat that you like.


Red Curry

Ingredients

Substitute Ingredient(s)

  • You can use milk or cream instead of Coconut Milk.

Preparation

  1. Fry and stir 1 tablespoon of Red Curry Paste in 1-2 tablespoons of Vegetable Oil for 30-60 seconds. Then add 1 cup of Chicken slices. Keep stirring until Chicken is cooked. ( Tip: Try to use less oil? When keep stirring Chicken, add a little bit of water. So, the pan would not burn when we keep cooking Chicken with a tiny amount of oil that is left on the pan.)
  2. Add your choice of vegetable, then add 1-2 cup of Coconut Milk.
  3. Wait until Coconut Milk is boiled, then season it with Sugar and Fish Sauce.
  4. (Optional) Take 7-10 Bergamot Leaves, then slice each leaf to small strips. Add it to the pot. (You can also add Chili if you like.)
  5. Turn off the stove, and your red curry is now ready to be served.
  6. -Tip: Vegetable is hard to be cooked? (i.e. Eggplants)
  7. Add water after vegetable is added, and wait until vegetable turning soft before add Coconut Milk or Milk or Cream. (If you keep boiling Milk for too long, it would destroy quality, texture and taste of your Curry.)



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