Easy Thai red curry

Servings

4

Prep Time

15 minutes

Cook Time

15-20 minutes

Cuisine

Thai

Super simple. Very tasty! A comforting bowl of goodness, if I would describe it! Easy to make, full of flavor and good with almost any vegetable or protein! I made this one with shrimp and upgraded it with a few shrimp tempuras! But making it with chicken, tofu, mushrooms or whetever you want will work EXCELLENT too!

Easy Thai red curry

Ingredients

    Curry

    • 150-200 gr white rice
    • 80 gr red curry paste (store bought or homemade ingredients below and on my website)
    • 200 ml coconut cream/milk + bit of water if needed
    • 200 gr shrimps
    • 2 red peppers
    • 250 gr sugar snaps
    • 200 gr bimi or broccoli
    • 1 big shallot
    • 1 lemongrass 
    • Few kaffir lime leaves
    • Fresh cilantro
    • Lime
    • Red chili pepper

    Optional crispy shrimp tempura

    • 3 big gamba’s with tail per person 
    • Cornstarch 
    • 120 gr flour
    • 200 ml Ice cold water
    • 1 egg
    • Pinch of salt
    • Pinch of baking powder

    Red curry paste

    • 30 gr dried red chillies
    • 5 gr salt
    • ½ tsp white peppercorns
    • 2 tsp coriander
    • 1 tsp cumin
    • 1 lemongrass stalk
    • knob galangal
    • 10 cilantro stems
    • 1-2 shallots
    • 6 garlic cloves
    • few kaffir lime leaves
    • 10 gr shrimp paste

    Directions

      Curry

      1. Cut the bimi into pieces, slice the bell pepper and shallot into half rings, finely chop the lemon grass and cilantro and peel the fibers of the sugar snaps.

      2. Fry down the shallot and lemon grass in a wok on high, after a minute go in with the bimi and sugar snaps. When cooked 70 percent, set aside.
      3. In the same pan fry down the red curry paste with half the coconut milk.
      4. Go in with the shrimp, kaffir lime, veggies and other half of the coconut milk. Let simmer on low.
      5. When thickened a bit, season to taste with more coconut milk, palm sugar and fish sauce.
      6. Finish with cilantro, serve and enjoy

      Optional: shrimp tempura

      1. Coat the gambas in cornstarch

      2. Mix water with an egg, baking powder, flour and a pinch of salt.
      3. Dip the shrimp into  the batter and immediately fry at 190 degrees Celsius or 390 degrees Fahrenheit until golden and crispy.
      4. Let leak on a paper towel.

      red curry paste

      1. In a mortar and pestle or powder grinder make a fine powder of the: dried chilies, salt, peppercorns, coriander seeds and cumin seeds

      2. Blend with all the other ingredients in a food processor until a paste is formed