D'Open Kitchen

COOKING FOR THE SOUL

Thai Red Curry

Thai Red Curry

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
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?"
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Thai

Ingredients
  

RED CHILLI PASTE:

  • 16 dried chillis chopped into 1 cm / 0.5" pieces seeds shaken out
  • 2 tbsp lemongrass sliced, reedy outer skin removed (1 large) (Note 2)
  • 1 tbsp grated galangal peeled and grated (Note 3)
  • 4 garlic cloves peeled whole
  • 1 tbsp shrimp paste
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tbsp chopped coriander/cilantro stem and roots
  • 2 red shallots peeled and roughly chopped
  • 1 tsp lime zest

THAI RED CURRY

  • 3 tbsp vegetable oil
  • 1 cup 250 ml chicken broth/stock
  • 400 ml coconut milk
  • 3 kaffir lime leaves
  • 1 tbsp sugar
  • 2 tsp fish sauce
  • 1 chicken thigh boneless and skinless
  • 1-2 potatoes cubed
  • I bunch green beans
  • 1 bunch Thai basil leaves
  • 4-5 pieces mushrooms optional

Instructions
 

CURRY PASTE:

  • 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.
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Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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