Red Curry (Phrik Kaeng Phet): พริกแกงเผ็ด.
Red curry is a vibrant dish known for its distinct red color, primarily derived from Bang Chang dried chilies. This curry is typically spicy and salty, with a traditional paste that enhances its bold flavors. Common meats used in red curry include beef, pork, chicken, duck, and even game meats like quail and wild boar, as the spiciness of the curry helps to mask the strong flavors of these meats. Red curry is not only popular in Thailand but has also gained recognition worldwide.
At Parawan’s Thai Home Cooking Classes, you will learn how to prepare a delicious and easy-to-cook red curry that you can recreate at home.
How to Make Red Curry Paste
Wet Ingredients:
- 2 stalks lemongrass, finely sliced
- 6 g galangal, sliced
- 2 g turmeric (Curcuma)
- 44 g shallots, peeled and sliced
- 18 g garlic, peeled and sliced
- 7-10 dried red chilies, seeded and soaked to soften
- 4-6 dried red peppers, unseeded and soaked to soften
- ½ tsp sea salt
Dried Ingredients:
- 1½ tsp coriander seeds
- 1 tsp cumin seeds
- 10 black peppercorns
Instructions for Red Curry Paste:
- Roast the Dried Ingredients: In a pan over low heat, roast the dried ingredients until fragrant.
- Grind the Dried Ingredients: Use a pestle and mortar to grind the roasted spices into a fine powder. Alternatively, a blender can be used for convenience. Set aside the ground mixture.
Tip: Always roast dried spices such as coriander, cumin, and black peppercorns until fragrant before grinding them to enhance their flavor.
- Prepare the Wet Ingredients: Add the soaked dried red chilies and salt to the mortar. Grind them until smooth.
- Combine Hard Ingredients: Gradually add the harder ingredients (lemongrass, galangal, turmeric) one at a time, cutting them into small pieces to facilitate easier grinding.
- Finish the Paste: Finally, add the garlic and shallots last, as their high water content can interfere with grinding. Once well combined, mix in the ground dry ingredients.
- Blend the Paste: Transfer the paste to a blender with a bit of oil and blend until smooth. Move the blended paste to a pan and bring it to a boil. Allow it to cool before storing any unused paste in a jar in the fridge.
How to Make Red Curry
Ingredients:
- Chicken breast (or tofu), cut into pieces (you can use other parts of chicken if desired)
- Prepared red curry paste
- Aubergine (eggplant) or your choice of vegetables
- Carrots, baby corn, long beans (or any vegetables you prefer)
- Kaffir lime leaves
- Sweet basil
- Red peppers (or bell peppers)
- Coconut milk and some water
- Fish sauce (taste before adding)
- Salt (to taste)
- Sugar or palm sugar (to taste)
- Oyster sauce or mushroom sauce (for vegetarian/vegan)
Instructions for Red Curry:
- Cook the Curry Paste: In a pan, add a little coconut milk and bring it to a boil. Stir in some red curry paste and cook until fragrant, allowing the red oil to rise to the surface.
- Add Protein and Hard Vegetables: Add the chicken (or tofu) along with hard vegetables like carrots and baby corn. Stir well and add a bit of water.
- Simmer the Curry: Once the chicken is cooked through, add aubergine, salt, sugar or palm sugar, and oyster sauce (or mushroom sauce for a vegan option). Bring everything back to a boil.
- Incorporate Remaining Ingredients: Add sweet basil, red peppers, and kaffir lime leaves. Stir well, and for enhanced flavor, add more coconut milk at the end.
- Serve: Your red curry is now ready to serve! Enjoy it hot with steamed rice or on its own.
Note:
For a vegetarian or vegan version, substitute chicken with tofu or increase the amount of pumpkin or other vegetables. Use mushroom sauce in place of oyster sauce for seasoning.
Enjoy this flavorful and aromatic Red Curry that showcases the best of Thai cuisine!
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