Thai Red Curry Recipe

Thai Red Curry

Thai Red Curry Recipe, An enduring Thai classic-and with good reason  and effortlessly adapted for vegetarians too.

Basic Ingredients:

  • 1 tbsp olive oil
  • 3-4 tbsp red curry paste
  • 400ml coconut milk
  • 2 large potatoes , peeled and cubed
  • 300g butternut squashes , cubed
  • 150g green beans
  • 12 button mushrooms , halved
  • 250g cherry tomatoes
  • 4 boneless and skinless chicken thighs , cut into cubes or
  • 200g raw prawns , peeled
  • handful coriander
  • fish sauce

Cooking Methods:

  • Heat 1 tbsp oil inside a wok or big saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to become) to get a minute until fragrant.
  • Add the coconut milk and milk, stir nicely and bring to a simmer.
  • Add the potato and butternut squash and cook for about ten minutes till it’s nearly tender, add the rest of the veg and thin the sauce having a little water in the event you need to.
  • Simmer for five minutes.
  • For the veggies, transfer half the curry to an additional pan.
  • For the non-veggies, add the chicken or prawns to the remaining half.
  • Simmer for 3-5 minutes until the chicken or prawns are cooked via and season with fish sauce.
  • Serve each curries using the coriander sprinkled more than and steamed jasmine rice.
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