Red Thai Curry
Today I bring you soup from across the ocean. A very bold dish packing heat and flavor, sweetend by coconut milk. Layers of flavor accompanied with nice fluffy rice and juicy jumbo shrimp
Red Thai Curry
Today I bring you soup from across the ocean. A very bold dish packing heat and flavor, sweetend by coconut milk. Layers of flavor accompanied with nice fluffy rice and juicy jumbo shrimp
Cooking Instructions
- 1
As always we are going to add aromatics and slowly add them to the pot so a beautiful dance will start. I added the garlic and ginger first to the hot oil to give them more time to sauté. Followed by the rest of the aromatics.
- 2
Once they have danced for 15 minutes add the red curry paste. Normally you start off with two tablespoon than gradually add more to your spice liking.
- 3
Once all in add your two cups of water than half the can of coconut milk. Give it a stir the milk separates in the can so it will be solid with water at the bottom. Add your last cup of water and the rest of the coconut milk and let simmer.
- 4
Now you can start the water for your rice. 2:1 ratio with a Sprinkle of salt. While that is going take you that'd shrimp and butterfly them and place them in the bowl. I like to do this because when they cook they curl out and it's very beautiful
- 5
Check your water and when its boils add the rice. Once added stir the soup. It should be medium thick. If not you can make a slurry (1 : 1 ratio of cornstarch and water) or you can blend half the soup with 2 tablespoon of flour.
- 6
Turn on your sautee pan add some oil. Once hot add your stir fry vegetables. Once the rice is done season the shrimp with the spices and add to the soup.
- 7
It should only take five minutes. Grab a bowl and layer the components. With a pinch of salt & pepper you have curry !
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Chicken and vegetable red Thai curry Chicken and vegetable red Thai curry
I was finding it hard to eat a curry without carbs so I used cauliflower as a replacement!
-
Thai Curry • How To Make Thai Red Curry Paste |ThaiChef Food Thai Curry • How To Make Thai Red Curry Paste |ThaiChef Food
Thai Red curry paste can be used as the base of many Thai recipe ,Authentic Thai Red curry paste very delicious which can be stored to use anytime this is a great recipe to have on handAuthentic Thai Red Curry Paste :🟡Full Recipe Here : youtu.be/KXrehtSH12UHow To Make Thai Red Curry Chicken 🟡Full Recipe Here : youtu.be/JiSb3Kj8Y0g
-
Creamy Red Thai Curry Squash Soup Creamy Red Thai Curry Squash Soup
This soup is filling and luscious, while still being bright and fresh with the addition of lime, lemongrass and chile. Its best made with kobocha squash, which gives the soup an unparalleled creaminess, but pumpkin or butternut squash will work and it will still be awesome. I like to serve this with a side of jasmine rice and garnish with a sprinkle of pumpkin seeds, cilantro and a drizzle of heavy cream.
-
-
-
Thai red curry with chicken Thai red curry with chicken
I made this curry very often and tried to perfect it. I like this balance of ingredients, but you can adjust to your liking. More curry paste for more spice, more coconut milk for a softer taste. My girlfriend cant take it when food is too spicy and I like spicy, but this balance is perfect for both of us. Pick a good curry paste, some are without additives with only fresh herbs. You can also make the curry paste yourself but you need a lot of exotic herbs and a good recipe. Enjoy!
-
Vegan thai red curry Vegan thai red curry
Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetables.
-
More Recipes
Comments