The Original Thai Red Curry
This simple, easy to follow, short taking time –only more or less 20 minutes- practical recipe of Thai Red Curry will give you a savory dish of Thai Cuisine with its special taste and Thai Red Curry has lots of proteins from the chicken and scallops and vitamins from several kinds of vegetables cooked with red curry paste makes Thai Red Curry a mouthwatering dish for you!
As mentioned earlier, Thai Red Curry is an excellent source of proteins not only from its chicken or scallops but also from beef, shrimp or mussel and it is also a very good source of vitamins because its use of vegetables such as string beans and carrots.
These two kinds of vegetables are commonly found in Thai Red Curry, but if you want to, you can also use green bell peppers, cabbage, red bell peppers or zucchini. And of course, your Thai Red Curry will become much healthier and tastier by adding these vegetables.
In Thai Cuisine, there are three commonly known Curries based on their colors. One is Thai Red Curry, another is Thai Yellow Curry and the other one is Thai Green Curry. The distinctions among the three are the ingredients and their tastes. Thai Red Curry uses dried red chilies and Thai Yellow Curry uses fresh chilies while Thai Green Curry uses green chilies.
A PIECE OF INFORMATION ON THAI CURRIES
A Thai Curry dish is made from curry paste, seafood, vegetables or fruit, meat, herbs and coconut milk or water. Thai curries have great distinction with Indian curries in their use of ingredients such as herbs and aromatic leaves over a mix of spices.
It is a must to use curry paste. Thai curry paste use common ingredients such as shrimp paste, red or green and dried or fresh chilies, depending on the kind of curry, onion or shallots, garlic, lemongrass, galangal and coriander / cilantro root.
Some additional ingredients for the curry paste such as turmeric, peppers, coriander seeds, and boiled fermented fish are used depending on the type of curry. These ingredients are traditionally ground with a mortar and a pestle.
WHAT DO YOU HAVE TO DO TO HAVE THE BEST THAI RED CURRY AT HOME ?
First of all, to have the original, rich, milky and creamy taste of Thai Red Curry, you need to have the best quality of the red curry paste that you can buy at Amazon. It is recommended to buy a small can of red curry paste, so you don’t have any problem storing the remaining of the red curry paste and with one small can of red curry paste, you can make Thai Red Curry more than once.
Next, you need to have the best quality of coconut milk by using the coconut cream and use fish sauce only. IT IS STRICTLY FORBIDDEN to use soy sauce because you will have a different taste of Thai Red Curry later.
And last but not least, if you happen to have Thai palm sugar, use it to sweeten the Thai Red Curry, but if you don’t have it, just use the common white sugar or brown sugar.
For cooking The Thai Red Curry, the red curry paste is sautéed until you smell its nice aroma before you put into the chicken and scallops. After that, coconut milk, water and vegetables are the next to be put into, and the curry is brought to a boil.
The last step is with the fish sauce and palm sugar or brown sugar, the red curry sauce are seasoned. By the way, once again, Thai Red Curry is really healthy for you since it has only 366 calories.
WHAT MEALS TO SERVE ?
Some other meals such as Tom Yum Soup, Thai Cucumber Salad and Pineapple Fried Rice can be served together with Thai Red Curry for more complete Thai cuisines weekday lunch or weeknight dinner.
HOW MANY CALORIES PER SERVING ?
This Thai Red Curry has only 366 calories per serving.
COURSE : MAIN COURSE
CUISINE : ASIAN (THAI)
KEYWORD : AUTHENTIC THAI RED CURRY RECIPE
PREP TIME : 10 MINUTES
COOK TIME : 10 MINUTES
TOTAL TIME : 20 MINUTES
SERVINGS : 2 PEOPLE
CALORIES : 366 CALORIES
- 1 ½ tablespoons of red curry paste
- 1 tablespoon of cooking oil
- 4 oz of big scallops
- 80 ml of coconut milk
- 4 oz of chopped into small cubes of skinless and boneless chicken
- 2 chopped into 2 inch lengths of string beans
- ¼ cup of water
- ½ cup of thickly sliced carrot
- 1 chopped into fine thin strips of kaffir lime leave
- 2 teaspoons of palm sugar or brown sugar
- ¼ teaspoon of fish sauce
- Prepare a small pot. With the cooking oil, the small pot is heated up. The red curry paste is sautéed until you smell its nice aroma. The scallops and the small cubes of chicken are put into the small pot and they are stirred properly with the curry paste.
- The coconut milk, string beans, carrots, kaffir lime leaves and water are put into the small pot and they are brought to a boil. The fish sauce and palm sugar or brown sugar is put into the small pot and for more or less 10 seconds, keep on stirring. Dish them out. Now, your Homemade Thai Red Curry is ready and The Thai Red Curry is quickly served with steamed jasmine rice.