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We hope you got benefit from reading it, now let’s go back to thai red curry recipe. You can have thai red curry using 14 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Thai red curry:
- Provide 1-2 tablespoons Thai red curry paste
- Take 3 tablespoons Fish sauce
- Use 2 tablespoons palm or brown sugar
- Get 1 x 400ml tin of Coconut milk
- Get 250 ml vegetable stock
- Get 1 teaspoon Turmeric
- Use 2 stalks lemon grass
- Take 3-4 kaffir lime leaves
- Provide 500-600 g Pumpkin and diced
- You need Asian greens
- Use Lime juice
- Take Coriander as garnish
- Use Optional: 500-600g combination of prawns and fish fillets-diced
- Provide Optional: 500-600g seasonal vegetables
Instructions to make Thai red curry:
- Place first nine ingredients into a pan. Slowly bring to the boil, then reduce heat and simmer until pumpkin is just cooked. This is your curry base.
- For a seafood curry add peeled raw prawns and approx. 400g of salmon- diced. Simmer gently for 3-4 minutes then add Asian greens and cook for a further 1-2 minutes. Add lime juice to taste and sprinkle with coriander before serving with rice or noodles.
- For a vegetable curry add vegetables of your choice at the same time as the pumpkin, bring to the boil and then simmer gently until cooked. Add Asian greens and cook for a further 1-2 minutes then check flavour and add lime juice to taste and sprinkle with coriander before serving with rice or noodles.
- I've made this curry with firm white fish, such as monkfish or cod, or just fresh seasonal vegetables such as pumpkin,sweet potato, cherry tomatoes and french beans.
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