“Red Thai Curry: A Flavorful Journey to Thailand in Your Kitchen“
Red Thai curry is a vibrant and aromatic dish that instantly transports your taste buds to the bustling streets of Thailand. Known for its bold flavors and enticing aroma, this curry is a culinary masterpiece that combines a harmonious blend of ingredients, resulting in a symphony of tastes and textures.
Ingredients That Sing:
At the heart of every Red Thai curry lies the curry paste. It’s a mesmerizing concoction of red chilies, lemongrass, garlic, shallots, and an array of aromatic spices. This paste forms the base of the dish and provides the signature fiery kick that Thai cuisine is famous for.
Creamy Coconut Milk:
To balance the fiery heat of the curry paste, creamy coconut milk is added. It not only cools down the spice but also imparts a rich, velvety texture to the curry. The coconut milk also provides a hint of sweetness that beautifully complements the spiciness of the dish.
Protein Paradise:
Red Thai curry is incredibly versatile when it comes to protein options. You can choose from succulent pieces of chicken, tender slices of beef, shrimp, or even tofu for a vegetarian twist. The protein absorbs the flavors of the curry, becoming tender and infused with the essence of Thai spices, in our recipe we opted for eye fillet.
Balancing Act:
What makes Red Thai curry truly remarkable is the delicate balance it strikes between sweet, spicy, salty, and sour flavors. A touch of sugar brings sweetness, while fish sauce adds the much-needed saltiness. Lime juice or tamarind paste provides a tangy punch that rounds out the complexity of flavors.
Customizable Thai Curry Heat:
The level of spiciness in Red Thai curry is entirely up to you. Feel free to adjust the amount of curry paste according to your heat tolerance. If you prefer a milder version, simply use less paste while keeping the other ingredients proportionate.
A Feast for the Senses:
When you prepare Red Thai curry, your kitchen will be filled with an intoxicating aroma that will make your mouth water in anticipation. The vibrant colors of the ingredients as they simmer in the pot are a visual delight. And when you take that first spoonful, the explosion of flavors will dance on your palate.
In Conclusion:
Red Thai curry is more than just a dish; it’s a sensory experience that brings the essence of Thailand to your table. Whether you savor it with jasmine rice or silky rice noodles, this dish is sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, unleash your inner chef, and embark on a flavorful journey to Thailand right in your own kitchen.
Red Thai Curry with Eye Fillet
Red Thai curry is a vibrant and aromatic dish that instantly transports your taste buds to the bustling streets of Thailand.
4
servings20
minutes30
minutesKeep the screen of your device on
Ingredients
- Ingredients Eye Fillet:
2 2 Eye Fillet
1/2 tsp 1/2 Sea to season
1/2 tsp 1/2 Cracked black pepper to season.
Good knob of unsalted butter
2 2 Garlic cloves (peeled & slightly crushed)
- Ingredients Ginger Kaffir Rice:
4 Cups 4 Jasmine rice (washed 4-6 times and drain well)
2 tbs 2 fresh ginger (diced finely)
4 4 Kaffir lime leaves (torn slightly)
Gluten-Free Chicken stock (enough to cover rice)
Sea Salt to season
- Ingredients Red Thai Curry Paste:
1 1/2 tbs 1 1/2 turmeric powder
1 tbs 1 cumin powder
1/2 tsp 1/2 ground white pepper
1 tsp 1 salt
6 large 6 red chillies
2 tbs 2 minced garlic
4 4 Kaffir lime leaves
2 tbs 2 ginger
2 Tbs 2 lime juice
2 2 lemongrass stalks (just white part only)
2 tbs 2 fresh coriander & root/stems
1 tbs 1 Shrimp paste
3 3 Shallots
3 tbs 3 gluten-free fish sauce
2 tbs 2 brown sugar
1 tbs 1 light gluten-free soy sauce
Small handful Thai basil
- Ingredients Red Thai Curry Sauce:
2 tbs 2 Veg oil
Red Thai paste (all of it)
400 ml 400 coconut milk
200 ml 200 coconut cream
300 ml 300 water
Season to taste with flaked sea & cracked black pepper
- Ingredients Thai Salad:
1 1 Cucumber (peeled & sliced thinly)
handful small handful Fresh coriander
handful small handful Beansprouts
1 tbs 1 Cashew nuts (lightly toasted & chopped finely)
1 1 red chilli (deseeded & sliced thinly)
1-2 tbs 1-2 lime juice
handful small handful Thai basil leaves
2 2 limes (cut in half, garnish)
Directions
- Creating the Perfect Red Thai Curry Experience:
- Red Thai Paste:
- Add all paste ingredients into a blender and blend until smooth, adding a little water if it’s too thick.
- Set aside until ready to use for the sauce.
- Red Thai Sauce:
- For the sauce, place a pan on medium heat and add the oil.
- Add the paste and cook for 1-2 minutes, stirring continuously.
- Gradually add water while stirring.
- Incorporate coconut milk and simmer until it’s reduced by half.
- Add coconut cream and bring it to a boil, then reduce to a simmer.
- Stir in fish sauce, sugar, and sea salt, and cook for 20 minutes.
- Taste and adjust seasoning with sugar, fish sauce, or salt as needed.
- Thai Salad:
- Toast cashew nuts until lightly browned.
- Combine all salad ingredients in a bowl, excluding lime juice and nuts.
- Dress the salad with lime juice just before serving, and sprinkle toasted nuts on top when plating.
- Eye Fillet:
- Remove the eye fillet from the fridge and pat it dry.
- Allow it to come to room temperature for about 40 minutes.
- Season with salt and pepper on all sides.
- Heat a fry pan on high, then reduce heat slightly and add 1 tbsp oil.
- Cook the eye fillet for 3-4 minutes on one side.
- Flip it and, after 1 minute, reduce heat slightly, add butter and garlic, and baste the fillet with the butter.
- Flip it again and baste the other side.
- Continue to cook for 2-3 minutes or until it’s medium-rare (test by pressing with your finger; it should slightly bounce back).
- Rest for 5 minutes, then slice finely.
- Ginger Kaffir Rice:
- Wash rice thoroughly in cold water until it runs clear, then drain.
- Dice ginger finely, mix it with rice, chicken stock, and kaffir lime leaves.
- Cook in a rice cooker or on the stove for around 20 minutes.
- For enhanced flavor, let the rice soak in stock for 1 hour before cooking.
- Serving:
- In a large serving bowl, place rice down the middle.
- Pour sauce around the rice.
- Arrange salad on top of the rice.
- Lean the sliced eye fillet slightly onto the salad.
- Serve with half a lime on the side. Enjoy your culinary masterpiece!
Equipment
Notes
- Try them with Gods of Sauces Thai Dressing Sauce for the Thai Salad!
