Thai Red Curry Sauce Recipes

THAI RED CURRY SAUCE

Steps:

• Heat 1 tablespoon olive oil in saucepan.
• Add onion and saute until golden brown.
• Add curry paste and stir 1 minute.
• (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
• Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
• Simmer uncovered until lightly thickened, about 20 to 30 minutes.
• Pour sauce into a blender and blend until smooth.
• Return sauce to pan and re-heat if needed.

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.