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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, (hotter than it looks) thai curry base. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

(Hotter Than It Looks) Thai Curry Base is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. (Hotter Than It Looks) Thai Curry Base is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make (Hotter Than It Looks) Thai Curry Base:
  1. Prepare 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. Get 3 serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
  6. Prepare 1 Tablespoon crushed red chili flakes (like the kind you use on pizza and pasta)
  7. Get the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
  8. Get 2 Tablespoons oil
  9. Prepare 1-2 teaspoons curry powder, depending on how strong a curry flavor you prefer
  10. Get 1 Tablespoon fish sauce
  11. Prepare 1 Tablespoon lime juice
  12. Make ready 1 teaspoon kosher salt
  13. Take 1 teaspoon sugar
  14. Take 1 can coconut milk (they're usually somewhere between 13 and 15 ounces)
Instructions 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. Thank you very much for your time. 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 bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!