Curry RecipesRecipes

Thai Red Curry

Thai Red Curry

Enjoy the aromatics and spices from this delectable Thai Curry

The Thai red curry was a great meal last night, and a better breakfast this morning. This is a warm, comforting dish that’s perfect for cool weather.

Thai Red Curry Chicken on a White Bowl
Thai Red Curry Chicken on a White Bowl

Ingredients

  • 1 x 400ml can coconut milk
  • 3 Tbs red curry paste
  • 2 tsps grated palm sugar
  • 1 Tbs Fish sauce
  • 1 Tbs tamarind puree
  • 1 cup chicken stock
  • 2 fresh kaffir lime leaves
  • 500g firm white fish fillets (blue eye)
Stir Fried Shrimp in Thai Red Curry with Rice
Stir Fried Shrimp in Thai Red Curry with Rice

Step 1

Heat wok on stovetop over medium-high heat for 3 minutes

Step 2

Place the thick, creamy top part of the coconut milk and curry paste into the hot Wok. Cook for 3-5 minutes, stirring until oil appears on top of mixture.

Step 3

Add sugar, fish sauce, tamarind, stock and remaining coconut milk, bring to the boil. Continue to cook over medium heat for 5 minutes.

Step 4

Add lime leaves and fish, and cook for 3-5 minutes or until fish is white and cooked.

Step 5

Adjust seasoning with more palm sugar, fish sauce and tamarind if neccesary.

Step 6

Garnish with coriander and jasmine rice.

Chef’s Tips

Start with a small amount of curry paste in case it is too hot.

Thai Red Curry on a Top of Wood Table

Thai Red Curry

The Thai red curry was a great meal last night, and a better breakfast this morning. This is a warm, comforting dish that's perfect for cool weather.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Servings 6

Ingredients
  

  • 1 x 400 ml can coconut milk
  • 3 Tbs red curry paste
  • 2 tsps grated palm sugar
  • 1 Tbs Fish sauce
  • 1 Tbs tamarind puree
  • 1 cup chicken stock
  • 2 fresh kaffir lime leaves
  • 500 g firm white fish fillets (blue eye)

Instructions
 

  • Heat wok on stovetop over medium-high heat for 3 minutes
  • Place the thick, creamy top part of the coconut milk and curry paste into the hot Wok. Cook for 3-5 minutes, stirring until oil appears on top of mixture.
  • Add sugar, fish sauce, tamarind, stock and remaining coconut milk, bring to the boil. Continue to cook over medium heat for 5 minutes.
  • Add lime leaves and fish, and cook for 3-5 minutes or until fish is white and cooked.
  • Adjust seasoning with more palm sugar, fish sauce and tamarind if neccesary.
  • Garnish with coriander and jasmine rice.

Notes

Start with a small amount of curry paste in case it is too hot.

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