How do I make a Thai Red Curry?

Answer 1

Things You'll Need
2 cans unsweetened coconut milk
2 lbs. skinless, boneless chicken breast
2 tbsp. Thai red curry paste
1 large lime-zest only, finely chopped
2 cans bamboo shoots-drained and cut into thin strips
6 tbsp. brown sugar
4 tbsp. fish sauce
2 c. loosely packed fresh basil, cut into thin strips


Steps
Scrape the thick cream from the tops of the cans of coconut milk and heat it in a wok or large skillet on medium-high. Mix in the curry paste and cook, stirring, for 2 minutes.
Place the chicken in the wok and cook it until no pink shows. Add the remaining coconut milk and cook for another minute.
Add the lime zest and bamboo shoots and cook for 2 minutes. Add the fish sauce and sugar, cover and simmer for a few minutes.
Remove the wok from the heat and add the basil. Toss to incorporate the basil and serve over sticky rice.

For Thai Red paste:
A very small electric blender or electric coffee grinder makes this a quick job. If available, a very heavy stone mortar and pestle with at least a 2 cup bowl is traditional and makes a better textured paste.

25-30 dried hot red chile peppers (up to 70 if you really like it hot, hot)
1 tbsp sea salt
4 cloves garlic, peeled
2-3 stalks of fresh lemon grass
2 1/2-3 tbsp shrimp paste ("ka-pee" in Thai)
1/4 inch piece fresh tumeric or 1/8 tsp. dried tumeric

Buy a granite mortar & pestle for this recipe In the mortar and pestle or electric blender, grind together the dried chiles and salt. Allow at least 20 minutes by hand, or a couple of minutes with a blender. It should be smooth with just a hint of chile pieces. Add the garlic cloves and pound until smooth.

Cut off the very root end of the lemon grass. Remove outer leaves and discard. Cut the lemon grass crosswise into 1/8-inch pieces with a very sharp knife. Add to the ground chiles, along with the tumeric. Grind again until smooth. Your arm will tire, so take a break.

Last of all, add the shrimp paste and blend together, mashing it into the chilies gently if you are using the mortar and pestle.



hope that helps

Answer 2

A traditional Thai curry made with a subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling. You can make your own curry paste from scratch, however to save time we recommend you buy a good-quality pre-made Thai curry paste.


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
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)—julienned
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced


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 and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then 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. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.

hope this had the lovely thai taste

Answer 3

Homemade Red Curry Paste

A very small electric blender or electric coffee grinder makes this a quick job. If available, a very heavy stone mortar and pestle with at least a 2 cup bowl is traditional and makes a better textured paste.

* 25-30 dried hot red chile peppers (up to 70 if you really like it hot, hot)
* 1 tbsp sea salt
* 4 cloves garlic, peeled
* 2-3 stalks of fresh lemon grass
* 2 1/2-3 tbsp shrimp paste ("ka-pee" in Thai)
* 1/4 inch piece fresh tumeric or 1/8 tsp. dried tumeric

mortar and pestle Buy a granite mortar & pestle for this recipe

In the mortar and pestle or electric blender, grind together the dried chiles and salt. Allow at least 20 minutes by hand, or a couple of minutes with a blender. It should be smooth with just a hint of chile pieces. Add the garlic cloves and pound until smooth.

Cut off the very root end of the lemon grass. Remove outer leaves and discard. Cut the lemon grass crosswise into 1/8-inch pieces with a very sharp knife. Add to the ground chiles, along with the tumeric. Grind again until smooth. Your arm will tire, so take a break.

Last of all, add the shrimp paste and blend together, mashing it into the chilies gently if you are using the mortar and pestle.

Preparing the Dish

* 1 lb of pork riblets (excellent); or 3/4 lb. fresh pork with some fat (cut into approx. 1x1/2x1/8 inch pieces)
* 1 small pumpkin or kabocha squash; cut in half and peel off the rough spots with a cleaver; cut the peeled flesh into 3/4 inch cubes
* 2-3 tbsp fish sauce (Golden Boy brand is preferred)

Cook the pumpkin in boiling water to cover until al dente (still firm in the middle), about 4 minutes. Drain and set aside.

Pour the coconut milk into a medium-sized pot. Add the curry paste to and stir to blend. Bring to a boil over medium-high heat. Add the pork. Boil 3 minutes until the pork is partially cooked. Add the squash. Bring to a boil again and cook until the squash is soft, about 4 minutes. Add fish sauce to taste. Garnish with cilanto leaves if desired. Serve with Thai jasmine rice.

Answer 4

Chicken Steamed in Red Thai Curry
[Reset]
Keys : Poultry Spices Thai Thailand Asian Oriental
Ingredients :

2tblolive oil
2xchicken breasts, finely chopped
1xonion, finely chopped
Ginger, (approx walnut sized), sliced
1tspchilli, finely chopped (optional)
2xtomatoes, deseeded and chopped
2tblfresh coriander, finely chopped
1jarChicken Tonight, Thai Red Curry
1/2cupcoconut milk, (can be reduced fat)
Ground pepper
1sprgfresh coriander to garnish

Method :

* Heat the olive oil in a large pan, saute the chicken and set aside.
* Add the onion and ginger to the pan and saute over a low heat to soften but not colour.
* Add the tomatoes, coriander and chilli (if using) and mix well.
* Add the contents of the jar of Thai Red Curry, ground pepper and coconut milk.
* Bring to the boil, then turn down to a simmer for 10 minutes.
* Return the chicken to the pan and simmer for a further 10 minutes until the chicken is cooked.
* Serve on a bed of rice, garnished with sprigs of coriander.



Darley Street Thai Chuu-Chii (Red Curry)
Servings [Reset]
Keys : Seafood Spices Thai Thailand Asian Oriental Thai
Ingredients :

10xWhite peppercorns
Mace
1tspThai shrimp paste
3xTo 5 long red dried chillies
4xCloves shallots
1/2stalklemon grass
1tspGalangal
1/2tspKaffir Lime Zest
1tblChopped Coriander Root
1/2tspSalt
250mlCoconut Cream
2tblTo 3 tb Red Curry Paste
1tblFish Sauce
1/2tblPalm Sugar
24xCoffin Bay Scallops
125mlCoconut Milk
5xKaffir Lime Leaves
1lrgFresh Red Chilli, Julienned
2tblCoriander Leaves
Jasmine Rice

Method :

* In Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use. Frozen kaffir limes can be bought very cheaply in good Asian stores, where the rest of the ingredients listed should also be avail- able. Grate the limes for zest while they are stir frozen.
* In a mortar and pestle or spice grinder, grind to a powder 10 white peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp paste by zapping it in a microwave oven or putting it on a little piece of foil under the grill.
* Put the pepper-mace mixture and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or the mortar and pestle) and add 3- 5 long red dried chillies, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and a little water. Process to a very fine paste. This may take up to 10 minutes. Transfer to a storage jar.
* In a medium-size pan, boil 250 mL coconut cream over high heat, stirring constantly, until the oil separates out, about 3-5 minutes. (If using canned coconut cream, don't shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL.
* If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be served simultaneously) and 125 mL coconut milk. Check for sweet-sour balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli, julienned, and 2 tablespoons of either coriander or basil leaves. Serve with jasmine rice.

Answer 5

You need a pot and add some water, anything Thai, a red crayon, and some curry. Simmer for an hour, then serve.

Answer 6

Would tell you....but its bloody difficut finding a Thai willing to be curried !!!

Answer 7

Find a good Tai Place and order from them. Thats how i make it, I just dont tall any one its take out. HEHEHE