Best 2 Thai Red Curry And Jasmine Rice Recipes

Immerse yourself in the vibrant flavors of Thai cuisine with our delectable Thai Red Curry and Jasmine Rice recipes. Prepared with love and authentic ingredients, these culinary creations promise an explosion of taste that will transport you to the bustling streets of Thailand.

Indulge in the rich and creamy Thai Red Curry, a symphony of aromatic spices, coconut milk, and tender chicken or tofu. The fragrant red curry paste, made from a blend of dried chilies, lemongrass, galangal, and kaffir lime leaves, forms the vibrant heart of this dish. Perfectly complementing the curry is the fluffy and aromatic Jasmine Rice, cooked to perfection and served as a bed for the succulent curry.

For those seeking a vegetarian delight, our Tofu Red Curry offers a protein-packed alternative that doesn't compromise on flavor. The soft and absorbent tofu soaks up the flavors of the red curry, making each bite a delightful experience.

Craving a vegan version? Our Vegan Red Curry has you covered. This plant-based rendition features a rich and creamy coconut broth, an array of colorful vegetables, and aromatic Thai herbs. Served with Jasmine Rice, it's a symphony of flavors that will satisfy even the most discerning palate.

Take your culinary journey to the next level with our comprehensive guide to Thai Red Curry and Jasmine Rice. From selecting the freshest ingredients to mastering the art of cooking authentic Thai cuisine, our recipes and tips will empower you to recreate these beloved dishes in your own kitchen.

Here are our top 2 tried and tested recipes!

THAI RED CURRY AND JASMINE RICE

Thai Red Curry and Jasmine Rice image

Spice up a winter meal with this low-fat Thai curried chicken dish. It's infused with red curry and gets its appeal from nutritious chicken breasts and sweet potatoes.

Provided by Chef mariajane

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast
2 tablespoons canola oil
1 -2 tablespoon Thai red curry paste
1 cup reduced-fat coconut milk
2 cups low sodium chicken broth
1/2 teaspoon salt
2 cups sweet potatoes, cubed
1/2 cup fresh cilantro, minced
1/2 cup green onion, sliced
1 cup jasmine rice
2 cups water

Steps:

Cut chicken into 2-inch pieces.
Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
Cook rice according to package directions in unsalted water.
Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.

THAI RED CURRY SHRIMP WITH JASMINE RICE

Thai Red Curry Shrimp with Jasmine Rice image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup jasmine rice
2 cups water
1/2 teaspoon salt
1 pound shrimp, peeled and deveined, shells reserved
Vegetable oil
2 cloves garlic, smashed and finely chopped
1 tablespoon Thai red curry paste
1 (14-ounce) can unsweetened coconut milk
2 kaffir lime leaves
1 tablespoon Thai fish sauce
2 teaspoons brown sugar
1 lime, zested and juiced
4 shiitake mushrooms, julienned
1/2 cup mung bean sprouts, for garnish
1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
Cilantro leaves, for garnish

Steps:

For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

Tips:

Prep your ingredients: Cut and measure all of your ingredients before you start cooking to make the process go more smoothly.
Use fresh ingredients: Fresh vegetables, herbs, and spices will give your curry the best flavor.
Don't be afraid to adjust the heat level: If you like your curry spicy, add more red curry paste or chili peppers. If you prefer a milder curry, use less paste or peppers.
Simmer the curry for at least 30 minutes: This will allow the flavors to develop and deepen.
Serve the curry with jasmine rice: Jasmine rice is a traditional accompaniment to Thai red curry and it perfectly soaks up all of the delicious sauce.

Conclusion:

Thai red curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its fragrant and flavorful sauce, it is sure to become a favorite in your home. So next time you're looking for a quick and tasty dinner, give this Thai red curry recipe a try. You won't be disappointed!