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?