Thai Red Curry Recipe

Ingredients:

  • 2 pounds chicken, cut in bite sized pieces
  • 2 tablespoons olive oil
  • 10-12 basil leaves
  • 2 green chili peppers, seeded, halved
  • 2 red chili peppers, seeded, halved
  • 2 kaffir lime leaves, crushed
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • 1 tablespoon sweet basil
  • 3-4 tablespoons red curry paste (see below)

Ingredients for seasoning:

  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce

Ingredients for the red curry paste:

  • 4 garlic cloves
  • 5 shallots
  • 2 coriander roots
  • 2 tablespoons chili paste
  • 1 tablespoon coriander powder
  • 1 teaspoon grated lemon rind
  • 1 teaspoon white pepper, ground
  • 1/2 cup lemongrass, thinly sliced

Directions:
Grind and combine all ingredients for the red curry paste, then put the powder in a jar, so you can store it for later use.

Brown the chicken in olive oil, then mix it with the thick coconut milk and cook it over moderate heat for about 10-15 minutes or until the meat is tender (the cooking time depends on the chicken pieces size). Warm the thin coconut milk, then add 3-4 tablespoons of red curry paste. Continue cooking on low heat and keep stirring. When you see oil separating from the mixture, add the cooked chicken, red and green chili peppers, kaffir lime leaves and seasoning. Keep cooking for about 15-20 more minutes or until the gravy becomes thick.

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Thai Green Curry Beef

Ingredients:

  • 1 pound beef, cut into cubes
  • 2 cups water
  • 1 shallot, chopped
  • 1/4 pound Thai mini eggplants
  • 1/4 pound green beans
  • 6 kieffer lime leaves, minced
  • 2 teaspoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish juice
  • 1 teaspoon lemon rind
  • 2-3 sprigs fresh coriander

Ingredients for the green curry paste:

  • 5 green chili peppers
  • 20 green bird’s eye chili peppers
  • 10-15 garlic cloves, skinned, chopped
  • 3-4 shallots, chopped
  • 2-3 lemongrass, chopped
  • 3-4 sprigs fresh coriander
  • 2 tablespoons coriander powder
  • 2 teaspoons shrimp paste
  • 1 teaspoon cumin powder

Ingredients for the marinade:

  • 3-4 cups fish sauce
  • 2 tablespoons pepper
  • 1 teaspoon sugar
  • 2-3 garlic cloves, crushed
  • salt

Directions:
In a pot, mix the fish sauce with pepper, garlic, salt and sugar, then add the beef. Make sure the meat is completely covered by the liquid. Put it in the fridge and let it marinate for 4-5 hours minimum.

Put the green curry paste ingredients in the food processor and blend them until they turn into a fine paste.

In a bowl, mix the coconut milk with 2 cups of water.

Heat a tablespoon of olive oil in a wok. Stir fry the shallots with 2 tablespoons of the green curry paste. After one minute, add the coconut milk and bring it to a boil. Add the kieffer lime leaves, the eggplants and the green beans. Mix well and let simmer for 10-15 minutes.

Add the beef, the lemon rind, lime juice, brown sugar and fish sauce. Continue cooking for about 10-15 minutes or until the beef is tender. Sprinkle with coriander. Serve hot.

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