Get ready to spice up your kitchen game with my Red Thai Curry recipe – it's like a flavor bomb explosion in your mouth! If you're into bold, vibrant, and a little bit of heat, this dish is gonna be your new obsession.Think tender chunks of protein (chicken, tofu, or whatever floats your boat) swimming in a luscious, creamy sauce that's red-hot and totally irresistible. And don't even get me started on the veggies – they soak up all that curry goodness and add a crispy, fresh bite to every spoonful.Feeling a bit adventurous? Time to grab that mortar and pestle and whip up your own Thai curry paste. Don't worry, it's easier than it sounds, and the aroma alone will transport you straight to the bustling markets of Thailand.So, whether you're a curry newbie or a seasoned spice lover, my Red Thai Curry is gonna knock your socks off. Grab a bowl, pile on the rice, and get ready for a flavor-packed journey that'll have you saying, "Who needs takeout when you can create this masterpiece at home?"
Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
Remove chillis and reserve water.
Put chillis in a blender or powerful food processor.
Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
Blitz on high until smooth - Use a touch more water as required to aide with blending.
THAI CURRY
Heat oil in a large heavy based skillet over medium high heat.
Add curry paste and and cook for about 2 minutes so it "dries out"
Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
Add potatoes, green beans and mushrooms, stir. Cook for 3 minutes or until potatoes is just cooked through and Sauce is thickened.
Remove from heat. Stir through a handful of Thai basil leaves.
Serve overjasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.