Recipe: Appetizing Spicy red curry This is perfect for my spice palate but adjust as you need
Spicy red curry This is perfect for my spice palate but adjust as you need. Add veggies of your choice and cook until par tender. Spicy red curry This is perfect for my spice palate but adjust as you need step by step. Adjust for your personal spice level.
I made the recipe as written except that I cut down the amount of chicken and upped the vegetable content. It was a pretty good result but I found it not spicy enough and so did my hubby. But, for a basic red curry recipe, excellent. You can have Spicy red curry This is perfect for my spice palate but adjust as you need using 10 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Spicy red curry This is perfect for my spice palate but adjust as you need
- Prepare 1 of habanero seeded and minced.
- Prepare 1 of red Chile seeded and minced.
- Prepare 2 of Serrano seeded and minced.
- Prepare 3 of large garlic cloves minced.
- Prepare 1 tbsp of minced ginger.
- Prepare 14 oz of coconut cream.
- You need 3 tbsp of red curry paste.
- You need 16 oz of bold chicken stock.
- It’s 2-3 tbsp of brown sugar.
- You need of Jasmine rice.
It's nice to know it's possible to make a restaurant quality red curry. Adjust the thickness of your curry as desired. You can add water or veggie broth to thin if you prefer more of a brothy curry, or find it to be too thick. When you toss noodles into the curry, they will immediately start to soak up the curry, so only toss noodles into the curry if you're ready to eat.
Spicy red curry This is perfect for my spice palate but adjust as you need instructions
- Adjust for your personal spice level. I sometimes do chicken and veggies but in this one I just did veggies. I used halved baby corn, broccoli, carrots, Brussels and beech mushrooms that I get from my Asian store..
- If using chicken you want to slice it first and season with salt and yellow curry powder and par cook it and set aside..
- Add oil and then chiles and sauté first followed by the garlic and ginger until fragrant.
- Add chicken stock, couple pinches of salt and reduce by half.
- Add coconut milk, red curry, brown sugar followed by a good pinch of salt and stir well, simmer for 5 minutes covered..
- Add veggies of your choice and cook until par tender. For this I added the corn and Brussels for 10 minutes covered, followed by the broccoli for 10 minutes covered and then the carrots and mushroom for 10 minutes covered. (If your using chicken you will want to add it to the pan when you add the carrots and mushrooms).
- Remove from the heat and serve with jasmine rice.
If you want your curry on the hotter end of the spectrum, you need to use methods and ingredients that build heat effectively without introducing unwanted flavors. There are several ways to achieve this, both with additions and subtractions to popular ingredients. So, taking all the above into account, the spice-o-meter verdict is, a Thai green curry is HOT, a Thai red curry is MEDIUM-HOT and a Thai yellow curry is MILD-MEDIUM. TOP TIP: when cooking a green, red or yellow Thai curry, you can easily reduce its heat/spiciness by deseeding the chillies. Here is how you achieve that.