Dish: Delicious Thai Red Coconut Curry

Thai Red Coconut Curry. The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

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That was before I started to make my own at home. This Thai Coconut Red Prawn Curry Recipe is full of flavor and highlights the traditional food culture of Thailand in the spices used and the vibrant experience that comes with eating a traditional Thai curry. Forget ordering takeaway and make your own Thai red curry at home. You can cook Thai Red Coconut Curry using 15 active ingredients as well as 8 actions. Here is just how you prepare.

Ingredients of Thai Red Coconut Curry

1. Guidelines. 3 Cloves of Garlic.
2. Step by step. 1 of Large Piece of Ginger.
3. Step by step. 1 Stalk of Lemongrass.
4. Directions. 3 of Red Chillies.
5. Directions. 2 Tablespoons of Olive oil.
6. Guidelines. 60 g of Thai Red Curry Paste.
7. Step by step. 2 Tablespoons of Fish Sauce.
8. Instructions. 1 Can of Coconut Cream.
9. Detaile. 500 g of Chicken Fillets.
10. Directions. 125 g of Sugar Snap Peas.
11. Directions. 1 Tablespoon of Lime Juice.
12. Guidelines. Handful of Fresh Coriander.
13. Directions. To taste of Salt.
14. Instructions. 1 tsp of Pepper.
15. Directions. As needed of Basmati Rice.

Definitely a new favorite at our house and better than any restaurant! This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious! On Sunday Ricky (my husband) cooked Red Curry for us.

Instructions To Make Thai Red Coconut Curry

1. Roughly chop garlic, ginger and chillies..
2. Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant..
3. Add curry paste and saute another 3-5 minutes over low heat..
4. Cut chicken into cubes and season with salt and pepper. Add to pan..
5. As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce..
6. Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing..
7. Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice..
8. Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!).

One of our favorite recipes from Thailand. Warm, spicy and perfect for a gloomy day. This easy red Thai coconut curry dish features light coconut milk, eggplant, tofu, bell pepper, onion, and Asian-inspired seasonings for a flavorful dinner idea. This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow.