Thai Red Curry with an Irish twist
This is the recipe that first got me started on my Thai cooking journey. After finding the Avoca green curry recipe I decided to attempt to maximise the flavour of this Red Curry. The recipe is fab, so I added
Sunflower oil
1 Large Onion Diced
1 Celery Stalk chopped and
2 cloves of garlic grated
1 talespoon on minced ginger
Sautee the onion in the sunflower oil till soft approx 6 - 8 minutes. Add the celery, garlic and ginger and cook until the garlic is cooked but not brown. Then follow the recipe below adding the curry paste.
RECIPE: Thai Red Curry
(from Catherine Fulvio's Book -‘Catherine’s Family Kitchen')
Chef's Note: Here’s a very non-Thai idea – a guest at our cookery school told me that a good splash of sherry in a curry just before serving gives a wonderful rounded taste. And you know what?
It works!
Serves 4
- Vegetable oil
- 3 tbsp red curry paste
- 275ml coconut milk
- 100ml chicken stock
- 200g butternut squash peeled and cubed, (about 1⁄2 medium squash)
- 1 large potato, peeled and cubed
- 3 chicken breasts cubed, ( I used chickcen thigh fillets and I browned them before adding them to the curry)
- 75g green beans quartered
- 8 cherry tomatoes
- 6 mushrooms halved
- Thai fish sauce (nam pla), to taste
- Fresh coriander leaves, to garnish
- Jasmine rice, to serve
- Heat 1 tbsp oil in a large saucepan over a medium heat and fry the curry paste for 1 minute, until fragrant. Add the coconut milk and chicken stock and stir well. Simmer gently for 2 minutes.
- Add the butternut squash and potato, cover and cook for about 10 minutes, until the vegetables are almost tender. Add the chicken with a little extra stock, if needed, and simmer for 5–7 minutes.
- Add the rest of the vegetables and simmer for 5 minutes, until they are cooked through. Season with fish sauce to taste.
- Sprinkle the coriander over and serve with steamed jasmine rice
Labels: Butternut Squash, Chicken Stock, Chiken, coconut milk, Green Beans, Main, Main Course, mushrooms, Potato, Red Curry Paste, Thai Fish Sauce
2 Comments:
Thai cuisine is one of my favorites since it is so flavorful and wonderful. Thank you so much for sharing this with us; you obviously know your stuff! Bookmarked.
Thank you hope that you enjoy it.
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