Red Thai Curry

[milanbenes]

Anyone got any info on Red Thai Curry. Quite interested in taking it up. I did Green Thai Curry for a while, but there wasn't as much spicyness as I would have liked and it was way too rich and starchy. Does Red Thai Curry have the little peppers or spices like Green Thai Curry?

Milan.

[freakydancer]

Nope.

[Let-Me-In]

Anyone got any info on Red Thai Curry. Quite interested in taking it up. I did Green Thai Curry for a while, but there wasn't as much spicyness as I would have liked and it was way too rich and starchy. Does Red Thai Curry have the little peppers or spices like Green Thai Curry?

Milan.

I am sure there is a dojo (sp) in London...

[Swiss Tony]

Anyone got any info on Red Thai Curry. Quite interested in taking it up. I did Green Thai Curry for a while, but there wasn't as much spicyness as I would have liked and it was way too rich and starchy. Does Red Thai Curry have the little peppers or spices like Green Thai Curry?

Milan.

Rather similar to green Thai curry I'm afraid. I've done both and I prefer green by a mile. Red tends to use beef and the meat doesn’t absorb much flavour. I would say red is made with copious amounts of dried red chilies.

I would recommend you try the green Thai curry again using this recipe, all ingredients can be bought in Tesco’s:

2 limes
Brown palm sugar
Small red chilies 3-4
2 lemon grass stalks
Thai green curry paste (tescos has one which comes in a white tub and has thai writing on it)
Fish sauce
1 can coconut milk
500-700g chicken
Coriander leaves
Kaffir lime leaves
Thai (jasmine) rice

1. chop chillies very fine (wash hands after!!!!! Made this mistake far too much!)
2. chop chicken into bit size pieces
3. squeeze limes and keep juice set aside
4. chop coriander and set aside
5. crush / grind kaffir lime leaves
6. bash fat end of lemon grass with rolling pin.
7. heat pan till very hot, use 1-2 tbsp oil.
8. put in the chopped chillies, lemon grass, 1 tbsp palm sugar and 2 tbsp green curry paste. Fry for 1 minute.
9. Add chicken after one minute and stir/ coat pieces
10. when coated usually takes 2 minutes add kaffir lime leaves, 2 tbsp fish sauce (hold nose!) and can of coconut milk.
11. leave to simmer on low heat for 25 minutes.
12. once 25 minutes has passed take pan off heat and add coriander and lime juice plus quick stir.
13. after 5 minutes serve with jasmine rice. (steam cook it, please don’t boil the feck out of it!)

I like to add baby corn to the mix as well once you add the coconut milk. Up to you really. Enjoy!

[oraclesmith]

...or just open a jar of Uncle Bens.

[Swiss Tony]

[~Craig~]

It's the lime leaves that make a good Thai curry. Buy a bag of fresh ones and stick 'em in the freezer.