Red curry is a curry that has a distinctive feature where the curry is red. By using the dried chilies of the Bang Chang pepper the Red curry will be spicy. It is usually quite salty and the traditional curry paste is often flavored to be spicy like wild curry. Meats that are commonly used with this curry are beef, pork, chicken, duck and wild animals such as quail and wild boar because this curry uses ingredients that are spicy and this can help deodorize the strong smell of these gamey meats very well. Red curry is one of the most famous Thai dishes not just in Thailand but all around the world. Parawan’s Thai Home cooking classes will show you how to make a tasty and easy to cook Red curry that you can make at home.
How to make Green Curry Paste :
- Roast the dried ingredients in a pan over low heat until fragrant.
- For the best taste use pestle and mortar to grind the roasted ingredients to a powder. You can also use a blender if you don’t have a pestle and mortar, which saves a lot of time and effort. Remove the powder mix and put it aside.
Tip: For dried spices, such as coriander, cumin, black peppercorn, they should be roasted and fragrant. Then pound thoroughly before being combined with fresh produce.
- Add the dried peppers and dried red chili which were soaked in water and some salt. (Dried peppers and dried red chili need to be soaked in water for at least 30 mins before to ensure they’re easy to break down for the paste)
- Add the ingredients that are quite hard first, such as lemongrass, galangal, turmeric, ginger by adding one at a
time. They should be cut into small pieces to help them to be ground down more quickly and easily.
- Add garlic and shallots last because they have high water content which makes them difficult to grind and can splash into the eyes. Then add the ground dry ingredients powder mix to the paste. Mix well then ready to use for your curry.
How to make Red curry
- Add a little of the coconut milk until it boils and add some red curry
paste. Cook until the paste is fragrant and the red oil comes to the surface.
- Add some chicken and all the hard vegetables
(carrots and some baby corn) with some water.
- Add the aubergine, salt, sugar or palm sugar, oyster sauce (or mushroom sauce
for Vegan or Vegetarian) and bring to the boil again
- Add some sweet basil, peppers and some kaffir lime leaves. Add some more coconut milk
in the end for more taste. Ready to serve.
NB: For a Vegetarian or Vegan dish you can change the chicken to Tofu or add more pumpkin, or some
other vegetables and use mushroom sauce instead of Oyster sauce.
● 6 g galangal sliced
● 2 g turmeric (Curcuma)
● 44 g shallots, peeled and sliced
● 18 g garlic, peeled and sliced
● 7-10 dried red chilies, seeded and soaked to soften
● 4-6 dried red peppers, no seeded and soaked to soften
● ½ tsp sea salt
● 1 ½ tsp coriander seeds
● 1 tsp cumin seed
● 10 black peppers
● Chicken breast cut also can use another part of chicken too or Tofu.
● Red curry paste
● Aubergine or other vegetables can be used instead
● Carrots, baby corn, long beans or other vegetables
● Kaffir lime leaves
● Sweet basil
● Red peppers or can use bell peppers
● Coconut milk and some water
● Fish sauce (Taste before you add in just in case you don’t like the smell
● Sugar/ palm sugar
● Oyster sauce/Mushroom Sauce