Ingredients
4 servingsRed Curry Paste – Choose One
Thai Red Curry
Garnishes (optional) & Serving
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 683kcal 34%
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Fat 42g 64%
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Saturated Fat 27g 135%
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Carbohydrates 30g 10%
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Fiber 3g 12%
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Sugar 15g 30%
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Protein 37g 74%
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Cholesterol 146mg 48%
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Sodium 855mg 35%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Extras – these are to freshen up store bought curry paste. Not required if using homemade.
Lemongrass paste – Can sub with 2 tsp finely minced fresh lemongrass.
Kaffir Lime Leaves are the leaves of a kaffir lime tree. It’s used to add earthy citrus flavours into Asian food. Sold at large grocery stores and Asian stores. Dried is an ok substitute (same amount).
6. Thai Basil looks like normal basil but has pointier leaves and a purplish tinge. It tastes like basil + aniseed. Ordinary basil will be an adequate substituted but only use a small handful.
7.Consistency: Thai red curry sauce doesn’t look completely smooth, it looks a bit split because of the oil and that’s the way it is supposed to be.
Stuff in it: There are no hard and fast rules about what goes into a Thai Red Curry. You’ll find Thai eggplant in curries at very authentic Thai restaurants but to be honest, I am not a huge fan of them – they are like tiny eggplants and kind of hard (also not easy to find in shops). I’d say that the two most common vegetables I’ve noticed are pumpkin and green beans or snake beans. While pumpkin may not sound “Thai”, don’t dismiss it, it is spectacular in red curry for both the texture, the sweetness and also because it soaks up the sauce.
12/2024 trying Parsnips & snap peas.
Lemongrass paste – Can sub with 2 tsp finely minced fresh lemongrass.
Kaffir Lime Leaves are the leaves of a kaffir lime tree. It’s used to add earthy citrus flavours into Asian food. Sold at large grocery stores and Asian stores. Dried is an ok substitute (same amount).
6. Thai Basil looks like normal basil but has pointier leaves and a purplish tinge. It tastes like basil + aniseed. Ordinary basil will be an adequate substituted but only use a small handful.
7.Consistency: Thai red curry sauce doesn’t look completely smooth, it looks a bit split because of the oil and that’s the way it is supposed to be.
Stuff in it: There are no hard and fast rules about what goes into a Thai Red Curry. You’ll find Thai eggplant in curries at very authentic Thai restaurants but to be honest, I am not a huge fan of them – they are like tiny eggplants and kind of hard (also not easy to find in shops). I’d say that the two most common vegetables I’ve noticed are pumpkin and green beans or snake beans. While pumpkin may not sound “Thai”, don’t dismiss it, it is spectacular in red curry for both the texture, the sweetness and also because it soaks up the sauce.
12/2024 trying Parsnips & snap peas.
Imported & edited by @camaron05
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