Back to 4 servings Red Curry Paste (makes 1/2 cup, enough for 2 curries): large dried red chile peppers (Anaheim, Guajillo, or New Mexico), seeds and tops removed dried or fresh Thai (Bird’s Eye) chiles, seeds, tops, and ribs removed (or 1 Jalapeño chili) cloves garlic tsp ground cumin tsp ground coriander tsp shrimp paste (or 2 tsp fish sauce) tbsp white peppercorns shallots grated zest of 1/2 lime inch fresh galangal or ginger, peeled and coarsely chopped (or 1 tsp ground ginger) stalk lemongrass, white part only, thinly sliced small handful of fresh cilantro stems tbsp virgin coconut oil lbs lean steak, chicken breasts, chicken thighs, or shrimp, cut into bite-sized chunks (14 oz) can full-fat coconut milk, divided tbsp fish sauce red bell pepper, thinly sliced juice of 1/2 lime (1 tbsp) small handful of Thai basil leaves sliced Thai chiles to garnish lime wedges to garnish fresh cilantro to garnish
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Soak the dried chiles in warm water for 30 minutes. Place the soaked chiles, 1/4 cup of the water in which you soaked them, and the rest of the curry paste ingredients in a blender. Blend until smooth, adding chile water if needed to help the blending process, then set aside.2 Step 2: Warm the coconut oil in a large skillet over medium-high heat, then add the steak, chicken, or shrimp. Stir-fry until browned and cooked through, in batches if needed, 1 minute for shrimp, 3 minutes for steak, or 6 minutes for chicken. Remove from the skillet and set aside.3 Step 3: Reduce the heat to medium and add 1/4 cup of the curry paste to the skillet. Bring to a simmer and sauté until aromatic and darkened, stirring constantly, about 4 minutes.4 Step 4: Add half of the coconut milk and stir to incorporate. Simmer until thick and darkened, about 8 minutes, then stir in the steak, chicken, or shrimp and any accumulated juices. Stir in the remaining coconut milk, fish sauce, and bell pepper and cook until the pepper starts to soften, about 1 minute, then add the lime juice and Thai basil leaves. Taste and add salt if needed, then serve, garnished with sliced Thai chiles, lime wedges, and cilantro.getsaucepan.com/r/fbf69b69-82e0-4075-a3ae-d3f89ae4f478 · Original: https://thedomesticman.com/2015/12/01/thai-red-curry/
