Best 2 Authentic Thai Red Curry Recipes

Embark on a culinary adventure to the heart of Thailand with our authentic Thai Red Curry recipes. Discover the harmonious blend of aromatic spices, creamy coconut milk, and the vibrant red hue of chili peppers. Our collection features a variety of red curry dishes, each offering a unique taste experience. From the classic Red Curry with Chicken to the tantalizing Red Curry with Duck, and the delectable Red Curry with Tofu, our recipes cater to diverse preferences. Dive into the richness of Thai flavors and prepare a feast that will transport you to the vibrant streets of Bangkok.

Here are our top 2 tried and tested recipes!

AUTHENTIC THAI RED CURRY WITH CHICKEN

Authentic Thai Red Curry With Chicken image

I spent many months traveling in Thailand and Thai Red Curry quickly became my favorite dish. This dish is suppose to be spicy! If your sinuses aren't draining and a little perspiration isn't forming on your forehead halfway through this meal, you don't have the real thing. I know most people don't enjoy their food this spicy, so I toned it down a bit. Also, this dish is flexible and fun to cook. If you like onions, put in more. Like three kinds of peppers, add them. You get the idea. Just go with it. Enjoy!

Provided by Marc Bowman

Categories Curries

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless skinless chicken breasts
5 tablespoons Thai red curry paste (I recommend Pantai or Mae Ploy brands)
3 (13 1/2 ounce) cans coconut milk (I like the thick creamy kind)
3 tablespoons oil (I use canola)
1 1/2 cups chicken stock (If you do not have chicken stock, double up on the bullion)
1 chicken bouillon cube
2 yellow onions
4 green bell peppers
2 carrots
2 small Japanese eggplants
1/3 cup sugar
1 tablespoon lemon juice or 1 tablespoon lime juice
1 teaspoon fish sauce (optional)
8 sweet basil (leaves)
1 teaspoon dried basil
8 -10 large cherry tomatoes
4 cups jasmine rice (cooked)

Steps:

Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don't cut them too small).
Shred carrots with a vegetable peeler and set aside.
Cut tomatoes in half and set aside.
Cut chicken into bite size pieces and set aside.
Pour the oil into a five-quart pot and put over medium heat.
When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
Serve with hot Jasmine rice.

AUTHENTIC THAI RED CURRY PASTE

Authentic Thai Red Curry Paste image

I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.

Provided by Kookaburra

Categories Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an
2 small red onions, quartered
12 garlic cloves, fresh, roughly chopped
2 stalks lemongrass, crushed and the white part chopped finely
1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute)
2 tablespoons coriander roots, scraped, washed and chopped
1 tablespoon lime zest, finely shredded (I use a microplane shredder)
2 teaspoons white peppercorns
2 teaspoons coriander seeds, roasted in a dry pan until fragrant
1 teaspoon cumin seed, roasted in a dry pan until fragrant
1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace)
2 teaspoons salt
2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

Steps:

Prepare all ingredients as instructed above.
Drain the chillies and discard liquid.
In a food processor, puree the chillies and all the other fresh ingredients until very fine.
Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
Add the roasted shrimp paste to the spices and grind again until combined.
Add the spice/shrimp paste mix to the puree and mix well.
Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.

Nutrition Facts : Calories 270.1, Fat 3.1, SaturatedFat 0.3, Sodium 3151.7, Carbohydrate 59.2, Fiber 9.8, Sugar 28.1, Protein 11.4

Tips for Making the Best Thai Red Curry:

Use the right curry paste: The quality of your curry paste will make a big difference in the final dish. Look for a paste that is made with fresh, flavorful ingredients and has a good balance of heat and spice.
Prep your ingredients ahead of time: This will help you save time and make the cooking process go more smoothly. Chop your vegetables, measure out your spices, and have your coconut milk ready to go before you start cooking.
Don't be afraid to adjust the heat level: If you like your curry mild, you can use less curry paste or add some coconut milk to tone down the heat. If you like it hot, you can add more curry paste or use a hotter variety.
Serve with your favorite sides: Rice is a classic accompaniment to Thai red curry, but you can also serve it with noodles, vegetables, or roti. For a more authentic experience, serve it with a side of pickled vegetables and a dollop of coconut cream.

Conclusion:

Thai red curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and protein, and it can be easily tailored to your own taste preferences. With its bold flavors and vibrant colors, Thai red curry is sure to become a favorite in your kitchen.