(Hotter Than It Looks) Thai Curry Base
(Hotter Than It Looks) Thai Curry Base

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, (hotter than it looks) thai curry base. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

(Hotter Than It Looks) Thai Curry Base is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. (Hotter Than It Looks) Thai Curry Base is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have (hotter than it looks) thai curry base using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make (Hotter Than It Looks) Thai Curry Base:
  1. Get 1/4 yellow onion, finely minced
  2. Get 1/4 cup very finely chopped cilantro and/or basil (This is a great use for all those stems!)
  3. Prepare 2 Tablespoons finely minced ginger
  4. Make ready 2 Tablespoons finely minced garlic
  5. Make ready 3 serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
  6. Take 1 Tablespoon crushed red chili flakes (like the kind you use on pizza and pasta)
  7. Take the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
  8. Prepare 2 Tablespoons oil
  9. Make ready 1-2 teaspoons curry powder, depending on how strong a curry flavor you prefer
  10. Take 1 Tablespoon fish sauce
  11. Get 1 Tablespoon lime juice
  12. Make ready 1 teaspoon kosher salt
  13. Make ready 1 teaspoon sugar
  14. Prepare 1 can coconut milk (they're usually somewhere between 13 and 15 ounces)
Steps to make (Hotter Than It Looks) Thai Curry Base:
  1. In a preheated medium high pan, saute the aromatics - onion, garlic, ginger, chilies, chili flakes, and lime zest - in the 2 Tablespoons of oil until the onions are translucent. Add the curry powder, stir to incorporate, and let the curry bloom for a minute or so.
  2. Add the remainder of the ingredients and stir to incorporate thoroughly, turn the heat up to high, and bring the curry to an active boil for a minute.
  3. Add in your protein and veg and bring the curry back up to a boil for a minute or so, turn the heat down to medium high, and let it simmer, uncovered, for 5 minutes, or until your protein is cooked through. Bite sized pieces of seafood will take no time at all (3 to 5 minutes), white meat chicken a little bit longer (5 to 7 minutes), and dark meat yet longer (7 to 10 minutes).
  4. Give it a stir, adjust the seasoning if needed - a little more salt or fish sauce if you want it saltier, a little more lime juice if you like extra tang, maybe a pinch more of sugar to round out all the flavors - simmer another minute or two, and that's it! Serve with steamed rice.
  5. For the curry in this pic I used: 1 pound shrimp, peeled and deveined (I used 31/40 size), 1/2 pound button or crimini mushrooms, 1/2 pound snow peas, 1/2 red bell pepper cut into 1/4-inch strips, and an 8 oz can (the short one) of bamboo shoots, drained. But you can of course use whatever veg you like and have handy, following the general measurement guidelines of 1 pound of protein and 1 pound of veg for 4 servings.
  6. Enjoy! :)

So that’s going to wrap it up for this exceptional food (hotter than it looks) thai curry base recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!