Sa Wat Dee Khap!
Thai Red Curry is a super popular recipe around the world and is a signature Thai dish. Unfortunately, there are so many variations of this curry that the authentic recipe is almost completely lost nowadays. That is so tragic! But do not worry! Sautéed and Baked is here! As always, I try to post the most authentic recipes of every single dish, so that, you the reader, can learn the authentic recipe first and then make the necessary adjustments to the recipe to suit your palate.
Almost all Thai Curries have some vegetable in them which really enhances the flavor of the dish and brings out the sweetness of the gravy, besides adding amazing texture to the dish. Feel free to use aubergines. courgettes or a squash of your choice. To give the dish an all round red color, try using vegetables which are red in color which will bring out the color of the dish to a greater extent. I did not add any vegetables to my dish as I did not have any at home while making this awesome Thai Recipe!
If you follow these step by step instructions you too will end up with the most authentic Thai Red Curry too!
- Chicken Thighs and Legs - 500 Grams Cut into Bite Sized Pieces
- Thai Red Curry Paste (See Recipe Below) - 2 Heaped Teaspoons
- Thick Coconut Milk - 1 and ½ Cups
- Chicken Stock - 1 Cup
- Thai Fish Sauce - 4 Tablespoons
- Palm Sugar (can Substitute with Granulated Sugar) - 2 Teaspoons
- Thai Basil - ½ Cup
- In a Large Wok or Kadhai, add the Coconut Milk and bring to a simmer on medium-low heat.
- Add the Thai Rec Curry Paste and stir till there are no lumps.
- I did strain the sauce at this stage to remove any husk which comes from the Lemon Grass and Galangal so that the end gravy will be smooth and husk free.
- Keep stirring this mixture till it thickens and begins releasing oil.
- If using store bought Coconut Milk which comes in powder form, chances are that it will not release any oil. Don't worry about it, just thicken the sauce and move on to the next step.
- Add Palm Sugar and stir.
- Next, add the Chicken Pieces and stir well.
- Add ½ Cup of Chicken Stock and stir. Allow this to simmer for 10 to 12 minutes.
- Next, add the Thai Fish Sauce and stir. Taste for seasoning. Store bought Thai Fish Sauces have different concentrations of saltiness so feel free to adjust quantity according to taste.
- If too salty then add more sugar and if too sweet then add more Fish Sauce.
- Turn off heat when desired thick consistency of sauce has been reached.
- Add Thai Basil and stir. the Basil will release its flavors in the residual heat and does not require additional heat.
- Garnish with Thai Basil and Fresh Red Chilli julienned for a dash of color.
- Your Thai Red Curry is done! Enjoy with Steamed Jasmine Rice or a Steamed Rice of your choice.
This is the most authentic Thai red Curry Paste Recipe which I had learned during my countless trips to Thailand. Do not use store-bought pastes if you can avoid doing so.
- Galangal – 1 and 1/2 inch Piece
- Dried Red Chillies – 8 to 10, De-seeded and soaking in Water
- Lemon Grass – Bases of Stems of 4 Lemongrass Plants
- Garlic – 10 to 12 Cloves
- Cilantro Roots and Stems – 1/2 Cup Chopped
- Shallots – 1/4th Cup
- White Pepper Corns – 1/2 Teaspoon
- Shrimp Paste – 1 Teaspoon
- The traditional way is to grind all the above ingredients in a mortar and pestle till a smooth paste is reached.
- But since I do not have a mortar and pestle, I used my mixer blender to make this paste. So add all the above ingredients in a mixer grinder and blitz away till you get a nice fine paste. That’s it!
I do hope that you enjoy making this recipe and eating it as much as what I do. I really cannot wait till I make this wonderful recipe again!
Do write back to me and let me know how this recipe turned out for you!