Let’s spice things up today! We have certain days for popular dishes like Sunday is the roast day, Friday is a fish and chips day, for the curry I believe that any day will be suitable. If you like spicy food Thai Red curry is one of the best choices. This curry is insanely flavourful and extremely versatile that you can use your paste with any type of meat or vegetables.
First I will like to talk about the paste when you can make a batch and keep it in your fridge or freezer for days to use it for different products.
For this recipe, you may need to visit a shop sells Asian ingredients.
Making your paste blender is the way to go.
INGREDIENTS FOR THE PASTE
- 1 tablespoon ground coriander
- 1 table ground cumin
- 2 tablespoon grated galangal or ginger
- 12 garlic cloves
- 5 red shallots chopped
- 20 chopped dried chillies soaked in a 1/4 cup hot water ( seeds are taken out)
- 1 tablespoon white peppercorns
- 3 sliced lemongrass
- 1 tablespoon shrimp paste in oil (if you will like to use your recipe for vegetarian or vegan dishes please take the shrimp paste out of the recipe)
- 3 tablespoon chopped coriander/cilantro
- 1 1/2 teaspoon lime zest
- 1 teaspoon salt
Get everything into a blender then whizz it all the way!!!
Today I will like to cook Thai Red Curry with Chicken and Jasmine rice
THAI RED CURRY WITH CHICKEN
This recipe is so easy to make and so delicious to share with your love ones, long as they love spicy food.
INGREDIENTS
- 3 tablespoon coconut oil or vegetable oil (or canola or peanut)
- 350g / 12 oz. chicken breast or chicken thighs cut into small cubes
(Boneless and skinless)
- 2 tablespoon fish sauce, plus more to taste (if you will like to use your recipe for vegetarian or vegan dishes please take the fish sauce out of the recipe)
- 400 ml / 14 oz. coconut milk
- 1 tablespoon sugar (white, brown or palm)
- 1/2 red 1/2 yellow Bell pepper cut into pieces
- Thai basil leaves or sweet basil (You can use sweet basil in all dishes that require Thai basil without losing much)
- 6 kaffir lime leaves or 1 teaspoon lime zest
INSTRUCTIONS
- Heat oil in a large heavy-based skillet over medium-high heat.
- Add curry paste and cook for about 2 minutes
- Add half cup of chicken brought or water cook for 2 minutes
- Add coconut milk, kaffir lime leaves or zest, sugar and fish sauce.
- Add chicken bring to simmer, stir then turn the heat down to medium. Cook for about 8 minutes or until sauce reduced.
- Add bell pepper stir and cook another 3 minutes.
- Taste your sauce to check if you need any more salt, sugar or fish sauce for your taste.
- Remove from heat. Stir through a handful of Thai basil or sweet basil leaves. Serve with your rice, garnished with fresh red chilli slices and fresh coriander, if desired.
How to cook rice on the stove
To cook perfect fluffy Jasmine Rice
STYLE 1
Place 1 cup of rice, 1 cup of hot water and 1 teaspoon salt in a saucepan and bring to a boil over medium-high with the lid on
When the water reduced, turn the heat down and keep the lid on for another 8 to 10 minute
With the lid still on, remove the saucepan from the stove and stand for 10 minutes
STYLE 2
Place 1/2 tablespoon of butter in a pan stir the butter till melt on high heat, add 1 cup of rice and stir for 1 minute
Add 1 cup of hot water and 1 teaspoon salt into your buttered rice, cover with the lid and keep it on high heat till reduced the water
When the water reduced, turn the heat down and keep the lid on for another 8 to 10 minute
With the lid still on, remove the saucepan from the stove and stand for 10 minutes
You can serve your rice with your delicious red Thai Chicken curry with a cup of love and happiness
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo on Facebook or Instagram so we can see.
Thank you for taking time to read my blog. Enjoy your dinner!!!
