To make the curry paste, place the lemongrass, garlic,
ramelised.
next, prepare the thai red curry sauce. in a large, non-stick
efrigerate.
To make the sauce, in a medium saucepan over
ith Red Curry Sauce, and garnish with green onion and mint.
Red Curry Sauce:
but not smoking, add the Thai Red Curry Paste and stir, sauteing for
inute.
Whisk in the Thai red curry paste, and when fully combined
tep 13.
Make the curry sauce: Add the cream from the
Heat 1 tablespoon olive oil in saucepan.
Add onion and saute until golden brown.
Add curry paste and stir 1 minute.
(Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
Simmer uncovered until lightly thickened, about 20 to 30 minutes.
Pour sauce into a blender and blend until smooth.
Return sauce to pan and re-heat if needed.
alad: Combine pea, tomato and red onion, into a small bowl
pound the ingredients for the red curry paste in the order listed
minced jalapeno, ground cumin and Thai red curry paste in heavy medium saucepan
Heat oil and fry lemon grass for less than a minute or until very fragrant.
Blend in red curry paste, stirring to break it up until it is fragrant. Do not let it burn. Stir in coconut milk until well blended and lower heat to simmer.
Stir in brown sugar and fish sauce and add kaffir lime leaves. Allow to simmer at least 15 to 20 minutes or until oil begins to separate. Add salmon fillets and poach in sauce on medium heat until cooked. Serve immediately.
killet over medium heat. Add curry paste and stir 30 seconds
Place mince in bowl, stir in red curry paste.
Add breadcrumbs, coriander, lime leaves, egg and soy sauce.
Mix till sticky with clean hands.
Shape mixture into large patties.
Cook on preheated grill pan, 4 - 5 minutes each side till cooked through.
Serve in buns with sweet chilli sauce.
ntil lightly browned.
Add red curry paste and cook for 3
Put the oil and Thai curry paste in a large pan
Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
Serve with steamed rice.
Heat oil in large stew pot.
Add red curry paste. Saute for 1 minute. Add beef and brown on all sides. Add onions and carrots and saute until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
Garnish with peanuts and cilantro.
an over high heat. Add curry paste and cook for 30
Tbs. of the fish sauce, and 1 tsp. of the