Best 2 Scrumptious Thai Coconut Red Curry Recipes
Embark on a culinary journey to the heart of Thailand with our enticing Scrumptious Thai Coconut Red Curry recipes. Immerse yourself in the vibrant flavors of this beloved dish, characterized by its rich, creamy coconut broth infused with aromatic red curry paste. We present three delectable variations to tantalize your taste buds:
1. **Classic Thai Coconut Red Curry:** Experience the authentic flavors of Thailand with this timeless recipe. A harmonious blend of red curry paste, coconut milk, and an array of vegetables like bamboo shoots, bell peppers, and baby corn creates a symphony of flavors.
2. **Vegan Thai Coconut Red Curry:** Delight in the richness and creaminess of this plant-based rendition of the classic curry. Tofu and vegetables take center stage, absorbing the aromatic red curry paste and coconut milk, resulting in a satisfying and flavorful vegan feast.
3. **Thai Coconut Red Curry with Shrimp:** Indulge in the succulent flavors of succulent shrimp bathed in a fragrant red curry sauce. The delicate sweetness of the shrimp complements the vibrant spices and creamy coconut milk, making it a seafood lover's delight.
Each recipe offers a unique taste experience, catering to various dietary preferences and flavor inclinations. Prepare to be captivated by the tantalizing aromas and vibrant colors of these Scrumptious Thai Coconut Red Curry dishes, sure to transport your taste buds to the bustling streets of Bangkok.
THAI RED COCONUT CURRY
My husband loves, loves, LOVES curry - be it Indian, Thai, or anything else. Well, a sushi restaurant near his job serves this delicious, spicy, and sweet red curry. I have been trying to figure out how to do it. And now I have. This recipe tastes exactly how the restaurant stuff does, and it comes together in close to 20 minutes.
Provided by flirtyfunchick
Categories Curries
Time 35m
Yield 4 cups of curry sauce, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, over medium high heat, combine coconut milk and curry paste - heat and stir constantly until the majority of the paste has dissolved.
- And fish sauce and brown sugar, stirring until dissolved.
- Add bamboo shoots and water chestnuts.
- Let simmer for 10 minutes.
- SKIP the following step if doing a totally meatless option.
- Add meat or tofu, stirring gently until well incorporated.
- Simmer for another 10 to 15 minutes, until heated thoroughly.
- Serve over rice.
Nutrition Facts : Calories 535.6, Fat 22.6, SaturatedFat 17.4, Cholesterol 42.6, Sodium 806.9, Carbohydrate 62.7, Fiber 5.9, Sugar 16.2, Protein 22.4
SCRUMPTIOUS THAI COCONUT RED CURRY
This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!
Provided by surfin chef
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Use fresh ingredients: The fresher your ingredients, the better your curry will taste. If possible, use fresh vegetables, herbs, and spices.
- Don't be afraid to adjust the recipe to your own taste: If you like your curry spicier, add more chili peppers or red curry paste. If you prefer a milder curry, use less chili peppers or paste.
- Simmer the curry for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve the curry with your favorite sides: Rice, noodles, or vegetables are all good options.
Conclusion:
This scrumptious Thai coconut red curry is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With its creamy coconut milk base, tender chicken, and aromatic spices, this curry is sure to please everyone at the table. So next time you're looking for a delicious and satisfying meal, give this Thai coconut red curry a try!
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