Return the meat to the pan to heat through and garnish with coriander. Remove from heat and stir through Thai basil leaves. Add coconut milk, lime leaves, sugar and fish sauce. Flip the meat over and add 500ml (2 cups) water and let it simmer down until about 90% evaporated. (See Pic Inside), Kareena Kapoor Khan Hosts A Yummy Feast, Taimur Finds New Friend (See Pics Inside), THIS WEBSITE FOLLOWS THE DNPA CODE OF ETHICS. Here in the UK, when we think of Thai Red and Thai Red curries, we tend to think of baby sweetcorn and mangetout as additions. Therefore, our recipe just requires you chucking all the paste ingredients into the blender and giving it a good ole' blitz. Heat oil in a heavy bottomed frying pan and add the curry paste. Matthew Lockwood is a professional chef and recipe developer with over 20 years of experience working in the hospitality and catering industry, both in the kitchen and out. This Thai Red Curry recipe is SO flavourful and we can't wait to make this recipe everyday for like, the rest of our lives. Now add the coconut milk/cream, the veggies, fish sauce, tamarind concentrate and sugar and simmer for about three minutes to thicken. Season to taste, using sugar and fish sauce. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same, Red Or Green Thai Curry? And of course, no curry is complete without coconut milk! Red curry, also known as kaeng phet in Thai, is a spicy curry which involves red curry paste and coconut milk. Add chicken and aubergine and coat with the paste and cook for 2 more minutes. You may need to stop and scrape the mixture down from the sides a couple of times. In fact, at many markets in Thailand you'll find fresh curry pastes available to buy pre-made - and if you've tasted fresh curry paste before you know it'll always beat the flavour of jarred versions from the supermarket. 400ml (1 1/2 cups) thick coconut milk/cream, About 400g vegetables like baby corn, bamboo shoots, aubergine, broccoli. Typical variations include chicken, pork, duck, shrimp (usually tiger shrimp), beef or tofu. You may be able to find more information about this and similar content at This should take about 10 to 15 minutes. Thai curry pastes are basically the backbone to many, MANY Thai dishes. Shivika Paliwal  |  Updated: February 02, 2018 15:59 IST, The opinions expressed within this article are the personal opinions of the author. BUT, making a proper authentic curry paste requires quite a bit of effort, and some ingredients that may not be readily available to you, so in true Delish style, we've tweaked the recipe slightly so that it requires minimal effort for maximum flavour! But if you're wanting to be a little authentic, you should strip this right back to bite-sized chunks of meat (we used chicken), Thai aubergine (we used normal aubergine), Thai basil leaves and bamboo shoots (we eliminated this, but you can buy them in most supermarkets). This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Spread the chicken and aubergine out to make sure it cooks evenly, and simmer for 10 minutes, stirring occasionally. They can be vegetarian and non-vegetarian. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Season with salt to taste to serve. Yep, it's that good.

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