8

share on

Thai Red Curry

ingredients

servings

1

Red curry paste

1 spoon

Coconut milk

125 fl oz

Chicken thigh

150 oz

Celeriac

250 oz

Fish sauce

15 fl oz

White sugar

15 oz

Water

250 fl oz

single courses from Thailand

Thai Red Curry

Thai Red Curry

with meat with fish source of B vitamins high in iron source of C vitamins high in potassium high in magnesium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Thai Red Curry

The basic recipe of Thai red curry, with several authentic Thai ingredients. For this recipe I used chicken and celeriac; chicken can be substituted for pork, beef, prawns or tofu; with celeriac, aubergine, pumpkin, zucchini or turnips. Very rich dish to be served with steamed rice! Nb all ingredients are weighed clean and without waste

Thai Red Curry step 1

step 1

Clean the celeriac with a potato peeler (arm yourself with patience) and cut it into cubes of about a couple of cm of side

Thai Red Curry step 2

step 2

This is the coconut milk I use. It is absolutely not what is found in the counter with soy milk or rice (which is a coconut flavored drink). Authentic Thai product, it is rather fat (19% fat), can be kept in the fridge for a couple of days ...

Thai Red Curry step 3

step 3

once the package is open (I use half for myself). There are two types: this, and the one in a can. If you have the chance, buy this in brik. It is found in ethnic stores that sell Asian products, and costs 1.50 euros.

Thai Red Curry step 4

step 4

Heat two or three tablespoons of coconut milk in a wok until it boils, high heat but not too much

Thai Red Curry step 5

step 5

The Thai red curry paste. There are several (at home I have also the green one, extremely spicier), it is composed of fresh herbs, spices and shrimp paste. Very spicy and fragrant, it is also found in ethnic shops at a low price.

Thai Red Curry step 6

step 6

Place the curry paste in coconut milk in a boil and cook a couple of minutes

Thai Red Curry step 7

step 7

This is the consistency it will take. If you use the milk in brik, you will notice the bubbles around the pasta, which is nothing but the fat part of milk separated from the lean. In the can it may not happen (it is homogenized)

Thai Red Curry step 8

step 8

Insert the chicken and cook it in the curry and coconut paste. It is essential to use some parts of chicken with bone (I use overcooking). The recipe is NOT the same if you use chicken breast, in that case it is necessary to use chicken broth without salt instead of water

Thai Red Curry step 9

step 9

After having done the chicken curry well, insert the rest of the coconut milk ...

Thai Red Curry step 10

step 10

... and all the water. At this point put 10 mL of fish sauce and 10 g of sugar. From here on, the flame will have to be sweet.

Thai Red Curry step 11

step 11

This is the fish sauce I use. A product of Southeast Asia, a fundamental component of Asian cuisine. it is made from anchovies and salt (the squid is just the brand, there is no squid in this sauce). it is salty and tastes strong enough, but not anchovies ...

Thai Red Curry step 12

step 12

it has a smell not so dissimilar to a soy sauce, as a taste it is decidedly more acute. You can replace it with equal amounts of soy sauce like kikkoman (NOT the Thai) or seasoning maggi. In any case you will not feel any fish taste

Thai Red Curry step 13

step 13

after 10 minutes, add the celeriac, stir and cook for another 30 minutes

Thai Red Curry step 14

step 14

This is the final result. Must be accompanied with steamed rice or boiled without salt. The curry, as it is, has a strong flavor, and is very spicy (for those who are not used to it, it is much spicier than a nduja). I served it with whole Indonesian rice.

Loading pic