Most people have tried and enjoyed a Thai Green Curry but not its hotter relative. A Thai Red Curry has more chillies cooked in it, obviously red chillies. The flavour and textures with the green beans is amazing. Served with a slice of fresh lime for that traditional addition.
Thai Red Curry
- To make the paste
- Place the cumin and coriander seeds in a small frying pan and toast over a medium heat for 30 seconds until fragrant. This releases the natural oils.
- When toasted, pour into a pestle and mortar and grind into a fine powder.
- Chop the whole red chillies (the seeds give it a lovely heat) and place into a processor. Add the dried chillies together with a tablespoon of the soaking liquid and blend into a puree.
- Pour out and put to one side until needed.
- Add the remaining paste ingredients into the processor and blend into a paste
- Now to make the curry.
- Add the oil into a high sided frying pan or better still a wok. Heat the oil and fry the shallots for 5 minutes until softened. Now add the garlic and fry for 30 seconds more. Do not over cook the garlic.
- Add 4 heaped tbsp of your curry paste and fry for about 1 minute
- Add ½ tbsp fish sauce, lime leaves, 150ml water, palm sugar, coconut milk, and the aubergines.
- Bring the mix to a boil and then reduce to a gentle simmer and cook for 10 minutes.
- Add the sliced chicken breasts and cook for another 10 minutes until the chicken is cooked through.
- Finally, add the beans and cook for a further 5 minutes until tender.
- Remove the pan/wok from the heat and taste for seasoning. Often a little extra fish sauce is needed .
- Add the herbs and gently stir in
- This curry is best served with hot coconut rice..