Tantalize your taste buds: try our irresistible red curry paste and coconut milk recipe for an authentic thai experience

Indulge in the tantalizing flavors of Thailand with our comprehensive guide to the Thai Kitchen Red Curry Paste Coconut Milk Recipe. This authentic recipe will elevate your culinary skills and transport your taste buds to the vibrant streets of Bangkok.

Ingredients

For the Red Curry Paste:

• 10 dried red chilies, deseeded
• 10 shallots, peeled
• 5 cloves garlic, peeled
• 3 cm galangal, peeled and sliced
• 3 cm lemongrass, white part only, sliced
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp shrimp paste
• 1/2 tbsp palm sugar
• 1/4 cup coconut milk

For the Curry:

• 1 tbsp vegetable oil
• 1 chicken breast, cut into bite-sized pieces (or other protein of choice)
• 1 can (400ml) coconut milk
• 1/2 cup Thai Kitchen Red Curry Paste
• 1/2 cup bamboo shoots, canned
• 1/2 cup red bell pepper, sliced
• 1/4 cup kaffir lime leaves, torn
• 1 tbsp fish sauce
• 1 lime, cut into wedges

Instructions

Making the Red Curry Paste:
1. Soak the dried red chilies in hot water for 15 minutes, or until softened.
2. In a food processor, combine the softened chilies, shallots, garlic, galangal, lemongrass, coriander seeds, cumin seeds, turmeric powder, shrimp paste, palm sugar, and coconut milk.
3. Process until a smooth paste forms.
Cooking the Curry:
1. Heat the vegetable oil in a large wok or saucepan over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Stir in the Red Curry Paste and cook for 2-3 minutes, or until fragrant.
4. Add the coconut milk, bamboo shoots, bell pepper, kaffir lime leaves, and fish sauce.
5. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Serve immediately over jasmine rice, garnished with lime wedges.

Tips

• For a spicier curry, use more dried red chilies or add a pinch of cayenne pepper.
• To make a vegetarian curry, substitute tofu, tempeh, or vegetables for the chicken.
• Add other vegetables to your curry, such as carrots, peas, or green beans.
• Serve with a side of steamed rice to soak up the delicious sauce.

Variations

• Green Curry: Use green chilies instead of red chilies for a milder and more herbaceous flavor.
• Yellow Curry: Use yellow chilies instead of red chilies for a sweeter and milder flavor.
• Massaman Curry: Add potatoes, peanuts, and tamarind paste to your curry for a rich and flavorful dish.
• Panang Curry: Use roasted red chilies and peanuts to create a creamy and nutty curry.

Health Benefits of Thai Kitchen Red Curry Paste

• Rich in antioxidants, which protect against cell damage.
• Contains capsaicin, which has anti-inflammatory and pain-relieving properties.
• May aid digestion and boost metabolism.
• Provides a good source of vitamins and minerals, including vitamin C, potassium, and magnesium.

Pairing Suggestions

• Rice: Serve with jasmine rice or brown rice for a classic pairing.
• Noodles: Add cooked noodles, such as rice noodles or udon noodles, to your curry for a heartier meal.
• Vegetables: Serve with a side of steamed vegetables, such as broccoli, carrots, or asparagus.
• Fruit: Balance the spicy flavors of the curry with fresh fruit, such as pineapple or mango.

The End: A Culinary Triumph

Congratulations! You have now mastered the art of making an authentic Thai Kitchen Red Curry Paste Coconut Milk Recipe. This versatile dish will become a staple in your culinary repertoire, impressing your friends and family with its captivating flavors. Experiment with different variations and pairings to create a unique and unforgettable dining experience.

Quick Answers to Your FAQs

1. Can I use store-bought red curry paste instead of making my own?
Yes, you can use store-bought red curry paste for convenience, but homemade paste will provide a more authentic and flavorful experience.
2. How can I adjust the spiciness of the curry?
You can reduce the spiciness by using fewer dried red chilies or by adding more coconut milk. If you want a spicier curry, add more red chilies or a pinch of cayenne pepper.
3. What are some good substitutes for chicken in this recipe?
You can substitute chicken with tofu, tempeh, shrimp, or beef.
4. Can I freeze the red curry paste?
Yes, you can freeze the red curry paste for up to 3 months. Thaw it in the refrigerator before using it.
5. What is the shelf life of the cooked curry?
The cooked curry will keep in the refrigerator for up to 3 days.