AsianChickenCourseLow carbMain dishQuickRecipesThai

Red curry

Punainen Curry

Red curry sauce is one of the traditional and delicious sauces in Thai cuisine. Although making your own curry paste at home is a great experience, you may not always have the time. Fortunately, many shops offer quality ready-made red curry pastes that make preparing Thai food easy and convenient.

Red Curry

Red curry

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Course: Main Course
Cuisine: Thailand
Keyword: Chili, Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 325kcal
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Ingredients

  • 300 g chicken breast fillets pork tenderloin will do as well
  • 1 red bell pepper
  • 200 g cherry tomatoes
  • 1 spring onion
  • 3 dl coconut milk
  • 1 tbsp fish sauce
  • 3 tbsp brown sugar
  • 1 tbsp rapeseed oil
  • 5 tsp red curry paste
  • 1 bunch of coriander for garnish

Red curry paste

  • 5 chopped red chillies
  • 1 lemongrass chopped
  • 2 tbsp chopped coriander stalks
  • 3 cloves garlic peeled
  • 1 shallot peeled and chopped
  • 1 piece fresh ginger
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin
  • 4 teaspoons black pepper
  • 2 teaspoons salt
  • 3 tbsp cooking oil

Instructions

  • In Thailand, curry pastes are made in a large mortar by grinding. If you don't own a mortar, you can put the ingredients in a grinder and press a button.
  • Add a generous amount of rapeseed oil to the bottom.
  • Rinse and dry the chicken meat with a paper towel. Cut into strips.
  • Wash the bell peppers and cherry tomatoes. Cut the tomatoes in half and chop the bell peppers into strips. Spring onion also into small pieces.
  • This is where things start to happen fast!
  • Throw a slice of chicken into the wok. If it starts to rattle then the wok is hot enough.
  • Fry the chicken strips until brown quickly. No need to cook through.
  • Add 1 tsp red curry paste, 1 tsp coconut milk (creamy part), 1 tbsp sugar and fish sauce to chicken and quickly swirl to "caramelize" the chicken.
  • Add the prepared vegetables immediately after that and fry a minute.
  • Add the remaining curry paste (to taste), sugars and coconut milk. Bring to the boil and the red curry is ready.

Nutrition (values are an approximate guide)

Calories: 325kcal | Carbohydrates: 16g | Protein: 19g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 460mg | Potassium: 647mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2213IU | Vitamin C: 52mg | Calcium: 45mg | Iron: 4mg
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Last Updated on October 5, 2023 by Flavorado

This post is also available in: Suomi

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