Red curry (Kaeng Ped) is a thai recipe using red curry paste, coconut cream, proteins (either chicken, pork or shrimps…) and vegetables, usually eggplant. What makes this recipe spicy is the red curry paste! Add some like Thais and your mouth will be on fire! Put less and your meal won’t be tasty! Indeed, the Thai Red Curry is a delicious balance between the spices of this paste and the sweetness of the coconut cream. Thus, it is hard to say that, but if you can’t handle it spicy, I recommand you to try it in a more “touristic place” because it definitely worth a try! Why am I saying that? Because the hotness of the red curry paste can be lowered but Thai people wouldn’t like it so soft thus you would only find it on touristic restaurants!
You can find the recipe of the red curry paste here.
As well, if you are wondering like me what is the difference between coconut juice, milk and cream, read this article.
Recipe of Red Curry with Chicken from the Silom Thai Cooking School – for 1 or 2 servings:
- 2 tablespoons of oil or coconut cream
- 450g of sliced chicken
- 2 tablespoons of red curry paste
- 50cl cups of coconut milk
- 50 grams of eggplants cut into bite sized
- 6 kaffir lime leaves (torn in half)
- 1 fresh red chillies (sliced lengthwise)
- 20 leaves of sweet basil
- 1 piece of finger ginger (shredded)
- 1 tablespoon of fish sauce
- 2 tablespoons of sugar
- 2 tablespoons of tamarind paste
- Put the oil or coconut cream into the wok over low heat.
- Add red curry paste and stirring constinuously until fragrant.
- Add chicken. Pour coconut milk and stirring constantly until the chicken cooked.
- Add kaffir lime leaves, finger ginger, sweet basil leaves and eggplants bring to boil.
- Season to taste with fish sauce, tamarind paste and sugar. Reduce the sauce until thick.
- Pour into a bowl, decorate with red chilies on top.
- Serve hot with rice.
- Thai Red Curry – Better than take away! (noshnoshsplosh.wordpress.com)
- Healthy eating: Thai Coconut Curry boosts health, taste buds (cumberlink.com)
- Red Curry Paste: Nam Prik Gaeng Phet (thejaiyencountry.wordpress.com)
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