Red Curry
Red curry is probably the most popular type of Thai curry. It is noteworthy for being heavily spiced with dried red chilis, which gives its characteristic color and typically makes it quite spicy (though the spice level can differ significantly depending on the paste you use). Not the prettiest picture, but it tasted delightful! Sweet, savory, rich, and spicy -- it hits all the notes.
Active Time: 25 min
Total Time: 35 min
Ingredients
> red curry paste (1/4 cup)
> shallot (1, thinly sliced)
> garlic (2 cloves, minced)
> ginger (1 tsp, finely grated)
> lemongrass paste (1 tsp)
> coconut milk (1 can, 14 oz)
> chicken stock (1/2 cup)
> kaffir lime leaves (6)
> sugar (1 tbsp)
> fish sauce (1 tbsp)
> chicken thigh (2/3 lb, cubed)
> butternut squash (1/3 lb, cubed)
> green beans (1/3 lb, cut into 2-inch pieces)
> (optional) Thai basil (12 leaves)
> (optional) cilantro
> neutral oil
Instructions
1. In a heavy bottom pot, fry the curry paste, garlic, ginger, and lemongrass paste over medium-high heat with a bit of neutral oil for ~2 minutes, or until the curry paste dries out somewhat.
2. Add the chicken stock, and dissolve the curry paste. Add the coconut milk, lime leaves, sugar, fish sauce, and chicken.
3. Bring to a simmer and simmer for about 10-15 minutes, depending on when it reaches your desired thickness / texture (note: it should be close but not quite done at this point). Add butternut squash and green beans about 7-10 minutes before finishing cooking.
4. Remove from heat. Stir in a handful of Thai basil leaves. Adjust with more sugar or fish sauce if necessary.
5. Serve with rice and top with some cilantro. Enjoy!
Notes/Tips:
> If you can't find Kaffir lime leaves, you can alternatively stir in some lime juice at the end of the cooking process along with the Thai basil. The juice of 1/2 lime should be sufficient.
> Frying the curry paste at the beginning "awakens" the flavors -- don't skip this step!
> Definitely use full-fat coconut milk instead of coconut cream. Using coconut cream has a tendency to split too much, leaving a watery and oily less.
> Some other tips to prevent the curry from splitting: 1) keep the mixture at a simmer, 2) frequently stir the mixture, and 3) DO NOT over-reduce the mixture. When there isn't enough water, it'll naturally split. You'll want to reduce enough to get a creamy, semi-thick texture but not too much such that the sauce will split.
> Feel free to use other protein (shrimp, tofu, or full vegetarian) and other vegetables (pretty much any root vegetable / starchy vegetable), onions, bell peppers, etc.
> Adjust the amount of curry paste based on the brand -- they can vary dramatically in concentration.