Thai Red Curry
A good red curry is defined by the balance between the heat of the dried chilies and the richness of the coconut. Focus on coaxing the fragrance out of the paste early, as this dictates the depth of the finished bowl.
Watch the oil separation
The secret is breaking the coconut cream down until it splits, which allows the curry paste to toast in the fat rather than boil in the water.
- Wok or heavy-bottomed pan
- Wooden spatula
- Chef's knife
What goes in.
- 4 tbspThai red curry paste
- 1 can (14 oz)full-fat coconut milk
- 1 lbchicken thigh, sliced into bite-sized pieces
- 2 tbspfish sauce
- 1 tbsppalm sugar, finely chopped
- 5-6kaffir lime leaves, torn
- 1 cupbamboo shoots
- 1red bell pepper, sliced into strips
- 1/2 cupThai holy basil leaves
Frying the paste
Do not skip the step of reducing the coconut cream. You are looking for the coconut oil to bead on the surface of the paste; this indicates the spices have bloomed correctly.
The method.
Fry the paste
Scoop the thick white layer from the top of the coconut milk can into your pan over medium heat. Add the curry paste and stir constantly for 3 minutes until the oil starts to separate.
Sear the protein
Add the chicken pieces to the pan. Toss them in the paste until they are coated and the outside turns white.
Simmer
Pour in the remaining coconut milk, fish sauce, and palm sugar. Bring to a gentle simmer, then add the lime leaves, bamboo shoots, and bell peppers.
Finish
Cook for 5-7 minutes until the chicken is cooked through. Turn off the heat and stir in the holy basil, allowing it to wilt in the residual warmth.
Other turns to take.
Vegetarian
Replace chicken with firm tofu or kabocha squash and use a soy-based seasoning instead of fish sauce.
Seafood
Use shrimp or firm white fish, adding them only in the final 2 minutes of simmering to prevent overcooking.
When it doesn't go to plan.
If the curry is too thick, add a splash of water or stock rather than more coconut milk to keep the texture light.
Crush the lime leaves slightly with your fingers before adding them to release the essential oils.
Serve immediately over jasmine rice, which acts as the necessary neutral ground for the intense curry sauce.
The ones that keep coming up.
Can I use low-fat coconut milk?
Avoid it. The fats are essential for frying the paste and providing the mouthfeel necessary for a traditional curry.
How do I know if the curry is too spicy?
Adjust the heat by adding a bit more palm sugar or a final splash of coconut milk, which will temper the sharpness of the dried chilies.
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