Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, thai red coconut curry. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Thai Red Coconut Curry is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Thai Red Coconut Curry is something which I have loved my whole life. They’re fine and they look fantastic.
The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. 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. Serve it with jasmine rice, rice noodles or your favourite vegetables!
To begin with this recipe, we must prepare a few ingredients. You can have thai red coconut curry using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Thai Red Coconut Curry:
- Make ready 3 Cloves Garlic
- Get 1 Large Piece of Ginger
- Get 1 Stalk Lemongrass
- Take 3 Red Chillies
- Take 2 Tablespoons Olive oil
- Get 60 g Thai Red Curry Paste
- Make ready 2 Tablespoons Fish Sauce
- Get 1 Can Coconut Cream
- Take 500 g Chicken Fillets
- Take 125 g Sugar Snap Peas
- Take 1 Tablespoon Lime Juice
- Make ready Handful Fresh Coriander
- Get To taste Salt
- Prepare 1 tsp Pepper
- Prepare As needed Basmati Rice
Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the And while you can totally serve the red curry with plain steamed Jasmine rice , you could take it to the next level with Thai Fried Rice or Coconut Rice ! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish.
Steps to make Thai Red Coconut Curry:
- Roughly chop garlic, ginger and chillies.
- Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
- Add curry paste and saute another 3-5 minutes over low heat.
- Cut chicken into cubes and season with salt and pepper. Add to pan.
- As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
- Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
- Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
- Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)
I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! One of my favourite dishes when I go to a Thai restaurant is the Thai coconut red curry. That was before I started to make my own at home.
So that is going to wrap it up for this exceptional food thai red coconut curry recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
