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Authentic Thai Red Curry Recipe

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This Authentic Thai Red Curry Recipe also has orange peppers and asparagus in it and is absolutely delicious!  

This recipe is authentic because it has all the elements of a Red Thai Curry that you would find in your favorite Thai restaurant.

Now, your probably saying to yourself! Asparagus is not an authentic thai vegetable. And you would be right!

But the orange pepper is, so that mean’s you can omit the asparagus “but why would you” its delicious!

And use more peppers instead, such as yellow peppers. 

I felt like experimenting a little today and so instead using just peppers, I added the asparagus!

Being I adore Thai food, I had 3 bowls to myself this time so it worked out.

Over the course of two days that is and my partner had one the night I made it for dinner.

AUTHENTIC RED THAI CURRY

Is made up of a quality thick coconut milk and ingredaints such as “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other special Thai spices.

Finding these ingredients can be hard if your in North America, so buying a pre-made paste is ideal.

That is because we are using a product that contains all those Thai ingredients already in it.

Such a the one you will see below and is the only brand I will use. It is the best I have found, others are either to sweet or to spicy!

The ONLY brand I will use!!

How to Make Authentic Thai Red Curry Recipe

  • Start by washing and cutting up your vegetables and slice all according to the size you want.
  • Wash the chicken breasts, and slice them into thin pieces.
  • In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
  • Next add in the coconut milk and cook for another 2 minutes on medium-high.
  • Add in your ginger/garlic paste and cook for 2 minutes all together.
  • Next add in the Chicken and allow it to simmer all together on medium-high for 10 minutes.
  • Then add in your fish sauce, and simmer for another 2 minutes over low heat.
  • Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
  • Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.

The nice thing about cooking Red Thai curry is how simple it really is. I’m confident that when you prepare it once, you will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. 

So you have two options when preparing this dish, either you can make the Red Thai Curry from scratch with the traditional Thai ingredients.

By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier.

This is the method we recommend, as it’s much easier. We hope you give it a try,  and let us know how it turned out for you. 

To make this popular curry you will want to get your hands on some fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” which can be found in most Asian stores.

Or purchase the pre made “Thai Red Curry Paste” which can also be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.

Then you will want to add in the lime last, you do not want to cook the lime because it will ruin the flavor.

Also if using fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” you will want to remove it before consuming the curry.

Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

Note: Want more heat, simply add in more Thai Red Curry Paste.

I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Soups & Stews

Green Thai Curry with Chicken, Shrimp and Snow Peas

Green Thai Curry is just a bit hotter than Red Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it.

However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.

If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.

I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.

So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries. One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.

Now if you are not familiar with all those ingredients, Bubba says don’t fret. You can simply find all these Thai ingredients at your local grocer right in the international aisle, typically sold in packages or jars (see picture) below for our favorite Green Thai Curry paste”.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.

I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.

Feel free to add 1/2 a cup of chicken stock to create more of a broth if desired, otherwise just use the traditional coconut milk as listed in the directions/ingredients below.

 

Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products. 

To make Green Thai Curry Chicken, Shrimp and Snow Peas.

  1. Start by washing your vegetables and set aside.
  2. Wash the chicken breasts, and slice them into thin pieces and season with salt and pepper
  3. In pot, wok or pan, heat up the coconut oil on medium high and in your “GREEN THAI CURRY PASTE” saute for 2 minutes till blended.
  4. Next add in your can of coconut milk and cook for another 5 minutes on medium-high.
  5. Add in your ginger/garlic paste, and cook for 2 minutes all together.
  6. Then add in your fish sauce, kaffir lime leaves, sugar and simmer for another 10 minutes over low heat.
  7. Add your “Snow Peas” and “Shrimp” and cook around 3 minutes over medium heat.
  8. Lastly, add in the juice of a whole lime.
  9. Serve with rice if desired.

 

*Optional ~ for more sauce add 1/2 cup of chicken stock.

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

 

 

 


 

 

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Curries, Dinner ideas, Instant Pot, Quick and easy recipes, Slow Cooker recipes, Vegetarian

Eggplant Chickpea Curry

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This Eggplant Chickpea curry is simmered in just the right spices of coriander, cumin, red chili powder, green cardamom, garam masala to name a few. 

And is similar to Baingan Bharta which is a popular vegetarian indian eggplant dish, however with my recipe we are not roasting the eggplant, rather frying it.

This is one of my favorite vegetarian curries, I tend to eat it once a week. Simple, healthy and not expensive at all to make you are sure to love it too.

Packed full of so many flavors and texture it’s makes a satisfying and hearty meal. Serve alongside some naan bread, or rice and don’t forget to share.

Eating vegetarian never tasted so good. Go ahead and sprinkle this dish with some dried Fenugreek leaves on top for that extra flavor.

 

Note: If you are cooking on the stove top, omit the water. Otherwise it’s needed in the pressure cooker.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Curries, Dinner ideas, Quick and easy recipes, Soups & Stews

Red Thai Curry with Chicken, Spinach, Peppers and Mushrooms

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I just love Thai food as you may know and try to eat it as much as possible. It’s not only super easy to make it’s also very healthy for you.

So don’t let the unknown ingredients in  this recipe scare you, because Red Thai Curry is not hard to make at all.

The nice thing about cooking Thai food is that once you prepare, you will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. So you have two options when preparing this dish, either you can make it from scratch, with the traditional “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other Thai spices that would be prepared and then crush in a mortar for about 20 minutes.

Or you can buy the premade “Red Thai Curry Paste” which has all this in the paste and is much easier. Red Thai curry paste can be found in your international aisle at your local grocery (see picture) below of what we use. The combination of chicken, spinach, red peppers and mushrooms makes for a tasty curry. I hope you give it a try because it’s just as good if not better than what you would find served in your favorite thai restaurant. 

 

Keep in mind a good coconut milk will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

Notes: 

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai RED Curry Paste” can be found in most Supermarkets, Thai RED Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

 


 

I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

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