I've always been interested in trying a Thai Red Curry. After a bit of searching on the internet I found a good recipe for curry paste. It was a great deal nicer than the bland looking photo would make out. The only change I would make next time would be to add some veg like mange tout. We'll certainly be making this again soon.
From this week Curry Monday is going to be every two weeks as I want to return to some of the curry recipes I've tried so far...and I'm running out of inspiration!
Thai Red Curry
serves 2
paste
1 red chilli, deseeded
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp ginger, grated
1 stem of lemongrass
1 shallot, sliced
2 cloves of garlic
1 tbsp lime juice
1 tsp hot paprika
sauce
1 tbsp sunflower oil
200 ml coconut milk
splash of fish sauce
2 kaffir lime leaves
1) Blitz all of the paste ingredients together until you have a thick paste. You may need to add a small amount of water to help loosen up the paste.
2) Heat the sunflower oil in the pan then fry the paste for 1 min. Add the chicken, stir to ensure the paste covers the chicken and cook until chicken is browned.
3) Add the coconut milk, fish sauce and lime leaves. Simmer for 15min until chicken is cooked.
Monday, July 21, 2008
Curry Monday - Thai Red Curry
Subscribe to:
Post Comments (Atom)
Love thai curries - but never made one at home before. For some reason I can't seem to find lemongrass anywhere down here?!!
ReplyDeleteThai red curry looks good. I like it that the recipe seems simple enough. Thanks for sharing.
ReplyDeleteBeth - I can't get fresh lemongrass here. I've only been able to find it in a jar in Morrisons, but it was very well hidden and not in the usual place. Hubby managaged to find it.
ReplyDelete[eatingclub] - Thank you :)
I find it hard to find vegetables that go in thai curries as most authentically they don't really have many, but have vegetable sides.
ReplyDeleteYour curry paste sounds interesting, especially with the addition of paprika. If you like, try adding some shrimp paste (about 1 tsp) to the mix. The shrimp paste is stinky, but makes everything incredibly tasty. I often stir-fry vegetables in a pea-sized amount, much to the consternation of my housemate ;)
Lizzie - I've noticed that a lot of thai pastes have shrimp paste but I'm unable to get it near me. However I'm up to Liverpool in a few weeks time and there is a huge asian supermarket there so I'll have to stock up.
ReplyDelete