Easiest Way to Prepare Yummy Thai Red Coconut Curry

Brian Rodriguez
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Easiest Way to Prepare Yummy Thai Red Coconut Curry
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Easiest Way to Prepare Yummy Thai Red Coconut Curry Delicious, fresh and tasty.

Thai Red Coconut Curry. The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

One of my favourite dishes when I go to a Thai restaurant is the Thai coconut red curry.

That was before I started to make my own at home.

I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste.

You can cook Thai Red Coconut Curry using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Thai Red Coconut Curry

  1. You need 3 Cloves of Garlic.

  2. Prepare 1 of Large Piece of Ginger.

  3. Prepare 1 Stalk of Lemongrass.

  4. Prepare 3 of Red Chillies.

  5. You need 2 Tablespoons of Olive oil.

  6. You need 60 g of Thai Red Curry Paste.

  7. Prepare 2 Tablespoons of Fish Sauce.

  8. Prepare 1 Can of Coconut Cream.

  9. It’s 500 g of Chicken Fillets.

  10. It’s 125 g of Sugar Snap Peas.

  11. Prepare 1 Tablespoon of Lime Juice.

  12. Prepare Handful of Fresh Coriander.

  13. Prepare To taste of Salt.

  14. You need 1 tsp of Pepper.

  15. You need As needed of Basmati Rice.

Rice expressions has an organic frozen short grain rice package that is perfect with this dish.

Serve it with jasmine rice, rice noodles or your favourite vegetables!

It's been a week filled with Thai street food and resting my knee at home.

To spice up and balance things a bit, we venture out to.

Thai Red Coconut Curry instructions

  1. Roughly chop garlic, ginger and chillies..

  2. Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant..

  3. Add curry paste and saute another 3-5 minutes over low heat..

  4. Cut chicken into cubes and season with salt and pepper. Add to pan..

  5. As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce..

  6. Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing..

  7. Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice..

  8. Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!).

This easy red Thai coconut curry dish features light coconut milk, eggplant, tofu, bell pepper, onion, and Asian-inspired seasonings for a flavorful dinner idea.

This version of Thai curry is made with light coconut milk and has a third of the calories and fat.

For a milder taste, substitute green or yellow.

This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor!

It's quick, easy, and crazy delicious!