You’ll want this one. This is the
best Thai red curry out there and this recipe is absolutely fail-proof and you
don’t have to import Kaffir lime or Galangal ginger from Thailand. You have my
guarantee. What’s my guarantee? If it doesn’t turn out good, you can come here
to my blog and swear/complain all you want and I wouldn’t retaliate. But you really
wouldn’t have to. Just follow the recipe and don’t skip any of the ingredients
and you’ll be on your way to a stunning restaurant grade Thai red curry. I say
this with confidence because I’ve messed up before and spectacularly. I’ve not
been to Thailand and I don’t know if Thai red curry is different there. I am
talking about the Thai red curry in good Thai restaurants (Benjarong, Lotus and
the likes) here. So purists who cannot tolerate substitutions, this may not be
for you. I love a good substitution and this curry has a few beautifully apt
substitutions.
For those new to Thai cuisine, Thai red curry is a beautiful,
aromatic curry (could be vegetarian or non-vegetarian) that is traditionally
served with long grained steamed rice. The crux of the red curry is the red
curry paste which is fried and then simmered in coconut milk. The ingredients that go into this
curry paste are plain beautiful. We’re familiar with most of these flavours in
Indian cooking but not in this combination or intensity. Lemon leaves,
coriander root (or stems, the stuff we discard usually) fresh ginger.. Can you
imagine how divine this must smell? The guy who thought of this combination is
a genius. If you didn’t make out by now, I am a huge fan of Thai cuisine and I
am not the type who orders the same thing every-time I go to a restaurant (I
like to experiment, screw up), but with Thai food, it’s always Thai red curry
for me.
I followed my instincts this time
and didn’t follow any one recipe but combined and edited a few recipes (which among
others includes a Goodfood magazine recipe and a Nita Mehta recipe) to arrive
at my Thai red curry recipe. If you do have Kaffir lime, galangal ginger and
birds eye chillies (cute looking little red chillies) by all means use them.
I’ve listed both the original and the substitutes below so that you can use
whatever you have handy.
Prep time: 15 mins
Cooking time: 30 mins
Serves: 4-5
Ingredients
Chicken – ½ kg cleaned and cut
into medium chunks
Coconut extract – from 1-1/2
coconuts (roughly 3-4 cups)
Salt to taste
Red Degi mirch powder/Kashmiri
chilli powder – 2 tbsp
Oil – 4 tbsp
Lemon leaves – 4 washed
Lemon grass – 5 pieces about 2
inch each
Red curry paste Ingredients
Coriander root/stem – 3 tbsp
finely chopped
Galangal ginger or Fresh ginger –
3 tbsp finely chopped
Kaffir Lime zest or Ordinary
Lemon leaves – 3 tbsp shredded
Shallots/Sambar onions – 6-7
peeled
Garlic – 15 cloves peeled
Whole black peppercorns – 1 tbsp
Cumin/Jeera/Seeragam – 2 tsp (to
be dry roasted)
Coriander seeds/Dhania – 2 tsp
(to be dry roasted)
Birds Eye chillies -15 or Whole
Dry Red chillies – 6 deseeded and soaked in a little warm water
Lemon grass (fresh or dried) – 2
tbsp chopped roughly
Method
1. Dry
roast the cumin and coriander seeds on low heat till fragrant about 2 minutes.
2. Dump
all the curry paste ingredients in a mixer and grind to a coarse paste.
3. Heat
oil in a kadai and when hot add the curry paste to it. Fry till oil separates –
about 5-8 minutes. Then add the chicken pieces (or vegetables if you’re making a
vegetarian curry), red chilli powder, salt and coconut milk. Mix well. Cover
and let cook on low for 15-20 minutes or till the chicken (vegetables) is
cooked through, the curry is a nice orange-red shade, has thickened a bit and
the oil floats on top. During the last 5 minutes throw in the whole lemon
leaves (saving a couple of leaves for garnish) and lemon grass pieces and let
simmer. Taste and adjust seasoning. Uncover and simmer for another minute.
4. Garnish
with fresh lemon leaves and serve hot with steamed rice.
Notes:
1. To
make a vegetarian red curry, you can use a combination of mushrooms, babycorn,
capsicum, bean sprouts and carrots in place of the chicken and reduce cooking
time by 5 minutes. If using capsicum, add capsicum towards the last 5 minutes
as it tends to cook fast. You could switch these vegetables for others as well.
2. Most
Thai curry recipes (I suspect they’re all western generalizations) suggest
cooking for just 5 minutes or so after the coconut milk is added. I don’t think
chicken or even vegetables cook that fast and moreover for the curry to get
that curry consistency and taste, the flavours need to blend and the curry
needs to cook longer. Coconut milk doesn’t curdle like milk but the texture
changes and that’s exactly how the Thai curry should be (not smooth). You know
how Indians always wait for the oil to separate. Well that’s when the dish is
cooked through. Indian wisdom for you.
Thanks !! It was indeed very easy to do..... Life is so much easier now with ready to use Curry paste also available.
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