Unleash explosive Thai flavors with a simple jar: red curry paste.
This vibrant blend of chilies, garlic, and aromatic spices is the key to restaurant-quality curries at home, and we're about to unlock its secrets.
Get ready to transform your cooking and embark on a culinary adventure!
What Is Thai Red Curry Paste?
Okay, so you're curious about Thai red curry paste, huh? Well, I reckon it's the flavor bomb behind many delish Thai dishes! It's basically the secret weapon for amazing meals—trust me, you're gonna love it.
Think of it like this: it's not just a paste; it's an experience. You can buy it in store—look for Maesri—it's the best, no question. The best red curry pastes, like their green counterparts, contain a blend of aromatic ingredients like kaffir lime leaves.
Now, I know what you're thinking (probably where can I find it?!). Most big supermarkets or Asian stores should stock it. If not, Amazon is your friend!
Ultimately, Thai red curry paste delivers a spicy kick and savory umami flavor! What's not to love?! I'm telling you, once you've experienced it, you may never go back.
Ingredients
Let's plunge into what we need to make this amazing Thai red curry chicken! We're going to use a whole chicken–about 3.6 lbs–and a teaspoon of salt. We also need 3 tablespoons of vegetable oil to start things off right!
Now, for the flavor boosters: 4 ounces (that's ½ cup) of Thai red curry paste; I swear by Maesri or bust! Two grated garlic cloves, 2 teaspoons each of grated ginger and lemongrass, will seriously wake up those tastebuds.
Grab 1 cup of low-sodium chicken broth, 14 ounces of coconut cream, and 6 crushed kaffir lime leaves—trust me, don't skip 'em. For a touch of sweetness, 1 tablespoon of white sugar, and 2 teaspoons of fish sauce–stinky but essential. This recipe, like Thai Yellow Curry, benefits from varying levels of spice depending on preference.
Lastly, 1.2 lbs of small potatoes, 4 ounces of green beans, and about 15 Thai basil leaves, or Italian basil if you must.
How to Make It
Before we get cookin', let's prep our superstar – the chicken! Take it out of the fridge an hour before, pat it dry, and sprinkle with a teaspoon of salt.
Now, preheat your oven to 200°C. We are almost done, this is so easy!
Next, sauté the curry paste – that's 115g of Thai red curry paste – with 2 grated garlic cloves, 2 teaspoons each of ginger and lemongrass, for 2 minutes in a large pot.
- Stir in a cup of chicken stock and simmer for 3 minutes – gotta thicken it up!
- Add 400ml of coconut cream, crushed kaffir lime leaves, a tablespoon of sugar, and 2 teaspoons of fish sauce.
- Nestle the chicken and 600g of potatoes into that beautiful sauce!
Bake covered for 40 minutes, then uncovered for 20, basting occasionally. Add 120g of green beans for the last 10 minutes. Make sure to rest the chicken for 10 minutes before carving it!
Ways to Use It
Now that you've mastered the art of creating this dish, you might be wondering, "What else can I do with this amazing Thai red curry paste?"–I get it, I love it so much I want to use it on everything!
First, you could try roasting a whole chicken – like the recipe mentioned before. Just slather that paste all over a 3.6 lb chicken! Don't forget the veggies – potatoes (1.2 lb) and green beans (4 oz)!
Or how about a quick stir-fry? Toss in some chicken, beef, or even tofu with your favorite veggies; add a spoonful or two of curry paste. BAM! Instant flavor!
Want a creamy soup? Mix 1-2 tablespoons of paste into coconut milk with some broth! Add some shrimp and mushrooms–dinner's ready in minutes!
Experiment – it's your kitchen, after all!
Short Recipe Version
Thai Red Curry (Estimate)
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: 4
Ingredients:
- 2 tbsp Thai red curry paste
- 1 tbsp vegetable oil
- 1 lb chicken or protein of choice, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 cup broth (chicken or vegetable)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp sugar
- 1 red bell pepper, sliced
- 1 (15 oz) can bamboo shoots, drained
- 1/2 cup Thai basil leaves, chopped
Instructions:
- Heat oil in a large pot or wok over medium heat. Add curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
- Add chicken (or protein) and cook until lightly browned.
- Pour in coconut milk and broth. Bring to a simmer.
- Stir in fish sauce (or soy sauce) and sugar.
- Add bell pepper and bamboo shoots. Simmer for 10-15 minutes, or until chicken is cooked through and vegetables are tender.
- Stir in Thai basil before serving. Serve with rice.
Nutrition Information (Per Serving, Estimate):
- Calories: 350-450
- Protein: 25-35g
- Fat: 20-30g
- Carbohydrates: 15-25g