RECIPE RED THAI CURRY RECIPES

Name: Thai red curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1tbsp vegetable oil; 1tbsp ginger & garlic paste; red curry paste; 800ml coconut milk; 8 skinless, boneless chicken thighs, cut into large chunks; 4 lime leaves (ideally fresh); 2tbsp fish sauce; 1tsp brown sugar; Thai basil; basil or coriander, plus extra to serve; 1 red chilli, sliced diagonally; thumb-sized piece ginger, cut into matchsticks; cooked jasmine rice, to serve

THAI RED CURRY RECIPE - BBC GOOD FOOD

Thai red curry recipe - BBC Good Food image

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.

Provided by Elena Silcock

Categories Dinner, Main course

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1tbsp vegetable oil
1tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2tbsp fish sauce
1tsp brown sugar
Thai basil
basil or coriander, plus extra to serve
1 red chilli, sliced diagonally
thumb-sized piece ginger, cut into matchsticks
cooked jasmine rice, to serve

Steps:

Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
Bring to the boil, take off the heat and add ½ small pack Thai basil.
Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

Nutrition Facts : Calories 425 calories, FatContent 32 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.4 milligram of sodium

THAI RED CURRY - THE BEST THAI RED CURRY RECIPE - DELISH

Thai Red Curry - The Best Thai Red Curry Recipe - Delish image

Looking for a delicious Thai Red Curry recipe? You've come to right place. This Thai Red Curry is packed full with flavour and will definitely have you wanting more.

Provided by Matthew Lockwood

Categories パン

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 26

Ingredients

1 red pepper, deseeded and roughly chopped
4 medium red chillies, deseeded and roughly chopped
1 lemongrass stalk, outside skin removed and sliced
4 garlic cloves, peeled
1 tbsp. ginger, peeled and grated
1 tsp. fresh turmeric, peeled and grated
Juice and zest of one lime
6 spring onions, ends removed and roughly chopped
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 bunch coriander, stalks only (keep the leaves for garnish at the end)
6 kaffir lime leaves
4 tbsp. fish sauce
1/2 tsp. salt
1/2 tsp. whole black peppercorns
2 tbsp. vegetable oil
8 boneless skinless chicken thighs, cut into 2cm pieces
1 large aubergine, cut into 1.5cm cubes
100 g green beans, topped and tailed and cut into 2cm lengths
1 (400ml) tin coconut milk
Small bunch Thai basil, stalks removed and roughly chopped
6 kaffir lime leaves
1 tbsp. sugar
1 tbsp. fish sauce
1 red chilli, deseeded and thinly sliced
Roughly chopped coriander leaves

Steps:

To make the curry, combine all the ingredients in a blender and blitz until a smooth paste forms. You may need to stop and scrape the mixture down from the sides a couple of times.
Heat oil in a heavy bottomed frying pan and add the curry paste. Cook for a couple of minutes. Add chicken and aubergine and coat with the paste and cook for 2 more minutes.
Add coconut milk, lime leaves, sugar and fish sauce. Spread the chicken and aubergine out to make sure it cooks evenly, and simmer for 10 minutes, stirring occasionally.
Add the green beans and simmer for a further 5 minutes. Season to taste, using sugar and fish sauce.
Remove from heat and stir through Thai basil leaves. Serve immediately with sticky rice and garnish with coriander leaves and red chilli.

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