Thai Red Curry
Source: Chef Thassanee Ruthaiwat
Recipe Type: Entrees | Seasons: Winter
This recipe was demonstrated in the Foodwise Classroom on January 11, 2025.
Serves 6 to 8
INGREDIENTS
Curry Paste
5 large dried red chilies, soaked overnight
10 dried Thai chilies, soaked overnight, reduce for less spicy
3 large shallots, chopped
10 garlic cloves, peeled
20 grams galangal, chopped
40 grams lemongrass, minced
½ tablespoon Makrut lime peel, minced
2 tablespoons cilantro root
¼ teaspoon toasted ground cilantro seed
¼ teaspoon ground cumin
1 teaspoon salt
½ tablespoon shrimp paste
Curry
2 tablespoons vegetable oil
2.5 pounds chicken or tofu
3 cans (13.5 ounces each) coconut milk
1 bunch Thai basil
2 red or green jalapeno peppers, sliced
6 tablespoons fish sauce
2 tablespoons salt
3 tablespoons palm sugar
½ pound bamboo shoots
½ pound of local seasonal vegetables of your choice such as green beans, broccoli, zucchini, carrots, cauliflower, peas, corn, mushroom, eggplant, Kabocha squash
PREPARATION
- Place all curry paste ingredients into a food processor or blender and blend until smooth. Start with a smaller amount of chilies and add more until the desired spice level is reached. Adjust the amounts of different curry paste ingredients to the desired taste.
- Place 2 tablespoons oil in a frying pan at medium heat, add the curry paste and stir until fragrant and oil forms on top.
- Add palm sugar, half of one can of coconut milk, half of the fish sauce, and half of the salt to the chili paste. Oil should remain on top.
- Add chicken or tofu to the mixture with another half a can of coconut milk so the mixture is not too dry. Cook together until the chicken is just cooked. Set aside.
- Place a big pot on the stove. Add the 2 remaining cans of coconut milk, along with 1 or 2 cans of water depending on how thick you like the curry, and bring to a boil.
- Transfer cooked chicken or tofu to boiled coconut milk and add vegetables that take longer to cook, such as bamboo shoots and kabocha squash.
- After the kabocha is 50% cooked, add Thai eggplant (and other vegetables), cover with a lid, and bring to a boil. Sample with rice for freshness. Add the remaining fish sauce, spice, salt, and palm sugar to taste.
- Turn off heat, add jalapeno and basil, and serve with jasmine rice.
