Thai red curry recipe

This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.

INGREDIENTS

• 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white onion, chopped (about 1 cup)
• Pinch of salt, more to taste
• 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
• 2 cloves garlic, pressed or minced
• 1 red bell pepper, sliced into thin 2-inch long strips
• 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
• 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
• 2 tablespoons Thai red curry paste*
• 1 can (14 ounces) regular coconut milk**
• ½ cup water
• 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
• 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
• 1 tablespoon tamari or soy sauce***
• 2 teaspoons rice vinegar or fresh lime juice
• Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

INSTRUCTIONS

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side

Paneer Satay

It is made from sliced marinated paneer , and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots, sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong

1. 6-7Paneer (cut into long pieces)
   
2. 4 tsp- corn flour
3. 2 tsp- Fine flour
4. 2 tsp- Tomato Ketchup
5. 2 tsp- soy sauce
6. 2 tsp- Red Chili Sauce
7. 2 tsp- Schezwan Chutney
8. 2 tspPeanuts (roasted and coarsely ground)
9. 1 tsp- Ginger-garlic paste
10. 1 tsp- Honey
11. 5-6Garlic (finely chopped)
12. 1 pinch- Turmeric
13. to tastesalt -
14. as requiredOil -
15. as requiredWater -
16. 6-7stick

cooking instructions

1. step 1

   First of all, prepare a thick paste by adding all purpose flour, cornflour, salt, turmeric, tomato ketchup, soy sauce, schezwan chutney, red chili sauce, ginger-garlic paste and water in a mixing bowl. Then add paneer to it and mix it and then filter the paneer in hot oil.

step 2

When the paneer turns golden, take it out on a paper napkin and put a skewer in it

step 3

After that pour one spoon of oil in a pan. When the oil becomes hot, add garlic and peanuts and fry it. Then add soya sauce, tomato ketchup, red chili sauce, schezwan chutney and salt and mix all those things well.

step 4

Now mix 2 spoons of cornflour with water in a bowl and then put that celery in the pan. When the gravy becomes thick, add honey to it. After the gravy thickens completely, add paneer to it. Then cover it and cook it for 2 minutes.

step 5

Now turn off the gas, take out the paneer satay in a plate and serve it hot and enjoy it with evening tea. thank you

tom yum goong

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water

Boil water in a 2 quart pot. Peel and de-vein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.

Tips and Techniques

• I have seen many recipes calling for chicken broth. It is totally unnecessary! We don’t use chicken broth in Thai cooking like in Western cooking. Tom yum goong should have shrimp flavor, not chicken!
• Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
• I serve this soup directly into individual bowls for each person.
• If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.