Thai Red Curry

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    Jun 24, 2012 7:10 AM GMT
    Anyone here know how to make a good Thai red curry?

    I've tried several different methods but none that I've made taste as good as what I've had at Thai places around.
  • nanidesukedo

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    Jun 24, 2012 6:33 PM GMT
    tennesseetexan saidAnyone here know how to make a good Thai red curry?

    I've tried several different methods but none that I've made taste as good as what I've had at Thai places around.


    Unfortunately, if you want it to taste like the thai restaurants, you are gonna have to make it really unhealthy and go straight up with the full fat coconut milk..

    Also, as far as brands of curry, I really like Mae Plo. You can find it at most asian markets in the curry section. It comes as a paste in a huge number of flavors. Just mix it with your coconut milk and it makes a damned good curry, IMO.
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    Jun 24, 2012 9:21 PM GMT
    tennesseetexan saidAnyone here know how to make a good Thai red curry?

    I've tried several different methods but none that I've made taste as good as what I've had at Thai places around.


    What have been the primary differences that you've noticed? What ingredients have you used?

    Here's one recipe that I've currently been working at - note that I use red curry paste that's incredibly cheap from our local asian grocer ($2 bucks gets you a pretty large plastic container) - and it's easier than trying to find all the fresh ingredients to keep around. I think I might add more coconut milk in the future to make it a bit creamier - and I don't bother using the low fat stuff. I should note that I generally make my own broth as well which could make a difference.

    My favorite thai place by far right now I've noticed has bits of lime leaves and cuts thin angled lemongrass - which I'm not entirely prepared to do since it's not edible so you have to pick it out - but it looks better. Anyway - I've been converting a lot of my recipes to slow cooker ones -

    Slowcooker Thai Chicken Red Curry
    (Based on recipe here: http://www.taste.com.au/recipes/619/thai+red+curry+chicken and surfsdown’s Curried Ginger Beef Recipe.)

    1 1/2 tablespoons vegetable oil
    3 cloves garlic, smashed and chopped finely
    2 large red onions, chopped finely
    2 tbsp tomato paste
    2 tsp ground ginger / 1 tbs grated fresh ginger

    4-5 tbsp red thai curry paste Thai red curry paste
    2-3 lbs chicken thigh fillets, trimmed, cut in half crossways
    1 cup chicken stock
    300g/20 fl oz can sliced bamboo shoots, drained
    Optional: 150g fresh shiitake mushrooms, stems trimmed, halved

    1-2 tablespoon fish sauce
    1-2 tablespoon brown sugar
    560mL can coconut milk
    1/3 cup basil leaves
    steamed jasmine rice, to serve [I use brown rice in the interest of waistline reduction]

    1. Heat 1 tbsp oil over medium heat in cast iron skillet and roast garlic (10-15s)
    2. Add onions, tomato paste, ginger and red thai curry paste until slightly browned (5-8 min)
    3. Add chicken broth, scrape up brown bits for flavor and put into slowcooker.
    4. Add mushrooms (optional), bamboo shoots. Combine.
    5. Cover and set cook time for 4-6 hours
    6. 30 minutes before target meal time, combine fish sauce, sugar and coconut milk. Stir in.
    7. Prior to serving, stir in basil leav1es.
    8. Spoon over rice.


    Pad Phed Pha Modification, Additional:
    1 egg plant, sliced crosswise into 0.5-1 cm pieces
    ½ can of baby corn
    1.5 cups green beans
    3 kaffir lime leaves

    2b. Salt eggplant before lightly roasting (tan white flesh). Lightly roast with vegetable oil.
    4b. Add roasted eggplant, baby corn, lime leaves to slowcooker, combine
    6b. Roast green beans and add after softened.

    Future: add baby bok choi’s with green beans?
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    Jun 25, 2012 12:28 AM GMT
    yourname2000 said^^^ Nothing unhealthy about coconut oil/fat --it's one of the healthiest fats you can eat. About half the fat it contains is EXACTLY the type of fat (medium chain saturated fat) that is found in mother's milk....you body knows exactly what to do with it (unlike canola/soya/corn oils extracted using chemicals.) Your brain and several other organs can use this fat immediately without conversion --it does not usually get stored as body fat.


    ... very true. Coconut milk has about 40-60 percent medium chain triglyceride, the most efficient fat for the body. It burns immediately and speed up metabolism. It also contain lauric acid (the mentioned mother milk). Just google Pubmed and lauric acid and/or medium chain fat. The oil industry and the FDA in the US are in bed together to pocket billions and cheat consumers on this food... big business will give false information to profit ... be very aware.

    ... ever since I tried coconut oil, I couldn't believe how fast I became a fat-burner instead of a carb-burner. No longer craving for sweet and carb. Instead, carb become an accent to the diet... just beautiful.

    ....... to the post above... green bean and bok choi or any other greens in curry is not often seen in Thailand. But plantain, carrot, and sweet potatoes are often seen in curry variations. An amazing spice for variations: perilla (also known as shisho in sashimi cuisine)
    http://en.wikipedia.org/wiki/Perilla

    ... Curry is one of the most amazing dishes for your health (tumeric, ginger, garlic, basil, onion... ( what an orgasmic dish). Wowzer.
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    Jun 25, 2012 12:32 AM GMT
    Alot of people dont realize that fish paste or sauce is usually a component of curry that gives it that extra special Zinggg. People tend to leave this out but i find its necessary. Keffir lime, thai basil are also two good ingredients to give your curry that authentic taste. Good luck
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    Jun 26, 2012 6:41 AM GMT
    Wow this was extremely helpful thanks y'all.

    It was the details like fish sauce, good chili paste, good coconut milk, palm sugar, kaffir lime, and fresh ginger I was missing. I feel these will create the complex flavor that's supposed to be this dish.
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    Jun 26, 2012 6:54 AM GMT
    This is the brand my mom (who's Thai) always uses, even when we were in Thailand.

    http://www.maesribrand.com/114g.html
    maesri-red-curry-paste-500x500.jpg
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    Jun 26, 2012 9:38 AM GMT
    Indian curry is always the best
    Thai food is nothing but a mixture of Chinese & Indian cuisine

    Hail Indian Curry
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    Jun 26, 2012 1:33 PM GMT
    tennesseetexan saidWow this was extremely helpful thanks y'all.

    It was the details like fish sauce, good chili paste, good coconut milk, palm sugar, kaffir lime, and fresh ginger I was missing. I feel these will create the complex flavor that's supposed to be this dish.


    Forewarning - Kaffir lime leaves are pretty strong - or they can be and are typically already in the paste. But if you're experimenting, you can also try putting in lemongrass when it's cooking and take it out before serving. Also - I don't think that the palm sugar really makes much of a difference - at least I've never noticed - it's pretty subtle after everything else.