but we ate it all!!! I am making second time and this time I doubled the recipe and adding one cup pineapple and sweet potato. The recipe is good. I also have three Magroot/Kieffer Lime trees in large pots in my Zen Courtyard by my Spirit House and Buddha fountain. I was wondering how I should freeze this once I make it? I didnt have kale so used potato, The recipe is so versatile, thank you for sharing it! Ive never made a red curry dish before, my husband and kids loved it. SO DELICIOUS! More about Cookie and Kate , Follow us! Hi! It was perfect! I made this last night for dinner, adding some chicken thighs as well. I like to wisk the curry paste into the coconut milk before adding it. Going on my to make soon list. Heat oil in a skillet. Hi Kate . Bookmarked recipe to favorites. Thank you! Added some chicken. Added lots of lime and Thai basil and made it with halibut. Its the best curry Ive ever had, restaurant versions included! Then we pour in broth (we arent vegetarian so we do chicken but veggie would work super too) and let that simmer a while. You should try the red curry soup on this site as well. Fish sauce is a must. I'm probably making a big mess in my Kansas City kitchen right now. Combine the first five ingredients in a large skillet. I added tofu tonight and some chili garlic sauce. 1. If you have a question, please skim the comments sectionyou might find an immediate answer there. Thats great! It's easy to crush a stalk of lemongrass(only the white part) to add flavor to the curry. I use fish sauce it works great in this recipe. I used 2tbsp of the curry (instead of 3) because I am cooking for tiny humans, and it was plenty spicya bit too much for the kids actually, so just keep that in mind if you are sensitive to spice or preparing for small kids. Thanks. If you try it, let me know! I like to use lighter veggies like bamboo shoots, mung bean sprouts and peas in mine. I dont how well this would hold up. If so, how is it done? Thanks! I made this for a friends birthday celebration and it was a huge hit. Loved this! can eat too.Thanks for posting! We use a brand called Maesri. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly. If you want to add tofu: Id suggest baking it first and adding it with the coconut milk in step 4. Plan to spend 3-4 months next Winter in my favourite places learning more. Yummmm! You can add additional sriracha when you serve. Thanks. Rather than letting the coconut milk reduce ( I really wanted that sauce!) Stir in red curry paste and ginger until fragrant, about 1 minute. We added some chicken for our protein, but it would be delicious without chicken too. Heres 5 great ways to use leftover coconut milk: https://www.thekitchn.com/5-ways-to-use-leftover-coconut-milk-tips-from-the-kitchn-204018. So if you have low spice tolerance, start with 2 tablespoons of curry paste, taste, and add more if required. Don't skip the aromatics, as they bring life to the rather dull curry paste. Thank you. Any suggestions? I plan to serve your Thai Red Curry dish at a casual dinner party. I doubled the curry paste, increased ginger by 1-1/2. 1st time making Thai food and it was amazing. Required fields are marked *, Your Rating * The flavor of the sauce was very delicious. How is this over rice noodles instead of brown rice? Ive done the soup version twice now and it is incredible!! However, I cant have onions or garlic due to IBS. Add the veggies when the chicken is almost cooked/ and the sauce has reduced almost by half (or to the consistency you are looking for). I also added cayenne pepper, and Jalapeos to make it more spicy. This was fantastic. About Contact Cookbook Recipes Shop Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. my diet. I actually made it was panang curry paste. Awful. we eat a bowl of soup with rice noodles (cooked separately) and they go soo well with it. Add the bell peppers and carrots. Im so glad you loved this recipe, Cathy! The nutrition information is below the notes section of the recipe. I like Thai Kitchen brand, which is vegetarian. I made this last night, and it was so delicious. Not Good The only thing I changed was that I added chickpeas! Next time I will add more red curry paste. I try to keep the ads to a minimum, but also need to make a living to continue to bring you delicious recipes. Made this recipe couple of times and it always turns out amazing. Add coconut milk, stock, lemon zest, brown sugar, fish sauce, and lemongrass stalk. I appreciate your review. Thank you! Recipe yields 4 servings. I made this with shrimp last night- delicious! Ill be making this forever! Taste of Home is America's #1 cooking magazine. My 16 yr old son and I pick a recipe t9 make once a week. If I wanted to add a little bit more protein would you recommend chick peas or tofu for this recipe? I have shared this with all of my friends! The serve immediately just means that its best served right away and doesnt need any time to settle etc. Just made this for tonights dinner. It was so fresh and healthy. -Extra fresh cilantro Thank you for sharing! So many to choose from! My favorite curry recipe. great weeknight dinner that can be made after a busy day-great spices and chicken is tender if you watch it-Thanks Chungah!! Just before serving, season the rice to taste with salt and fluff it with a fork. I just made this! Veera, is this curry paste? Thanks! Youre welcome, Lauren! Lime leaves and lots of Thai Basil really makes green curry special. Thanks for the recipe. We added bak choi and garlic scapes since they were available. Going to put this on the rotation this week! Intensity of bottled curry paste might vary depending on the brand. Instead of salt, I used about a teaspoon of fish sauce. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if youd like. Thank You for the great recipe, Kate! Ill try yours. To cook the rice, bring a large pot of water to boil. Thank you To be honest I never went to any cooking schools.. I use boneless, skinless thighs instead. This sound delicious but I want to substitute tofu for the chicken. If you do, let me know what you think. -Adding 1 sprig of lemongrass (chopped into 1 inch pieces) and simmer in with coconut milk, removing before serving The only major change I made was I used the entire jar of red curry paste instead of the 3 tablespoons the recipe calls for. Thank you. How much coconut milk did you use? Could I substitute the chicken for Squash ? Its so yummy! Dont miss the Thai pineapple fried rice. Hi Kaili! Add the coconut milk, water, kale and sugar, and stir to combine. The panang one with the crispy tofu is next. This dish is absolutely amazing. Cookie and Kate is a registered trademark of Cookie and Kate LLC. What would be the change in cook time? Worked well . Heat canola oil in a large stockpot or Dutch oven over medium heat. I appreciate your review. It was a pretty good result but I found it not spicy enough and so did my hubby. Im making this now! Season chicken with salt and pepper, to taste. -A dash of sriracha Ive made it three times. I substituted one red bell pepper and about a pound of sugar snap peas because my market did not have broccolini. Thanks. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. Fish sauce gives a more rounded flavour. The recipe was delicious and the flavor was phenomenal. I already had the cupboard items so I just went today to get the veggies and 123 I was finished cooking and 123 I had 2 servings and thank God I had doubled the recipe.. yummy. <3 Thank you!! Bring to a boil; reduce heat and simmer 5 minutes. I swear by your sweet potato black bean enchilada now gonna add this to staple list. Hi Gabriella! How much fat and how many carbs arein this recipe? Thank you! As always, please use your best judgment regarding substitutions and modifications. Great recipe. Soooo gooood! Thanks for a great recipe! Subbed the broccolini for frozen green beans and carrots. Add sliced onion, minced ginger, and garlic. I think Matteo said that because in the instructions it says to get the full fat coconut milk with guar gum in it. Came out great! I used eggplant along with carrots and bell peppers and was excellent. Ive made this so many times with different vegetables and its just so consistently good, Im in AustraliaI buy Five Tastes Curry Pastes which are vegan friendly. Its a simple recipe one can tweak easily to customize to your palate and needs. Yes. The only issue I had was that I think I let the sauce reduce too much. ), The great thing about these dishes is you have lots of room to experiment. I added some yellow squash into my curry as well and it turned out great. Stir in broccolini until just tender, about 3 minutes. I Matteo, I find this recipe great as is. re: FODMAP alternative, Damn Delicious strikes again! Then finished with the mixture with rice vinegar. Sprinkle with cilantro if desired. Thank you for the recipe. What brand red curry paste do you use? I dont know if this is the best option to freeze. Speaking of, its 10 am and Im writing with a happy belly. I would recommend simmering for 20 minutes at least. You cant go wrong sign the foundation of this recipe. If you love this recipe: Be sure to check out my other Thai-inspired recipes here! Im not a lover of cilantro. Try to use full-fat coconut milk for a rich and creamy sauce. Stop what youre doing and make this dish immediately. Basically follow this recipe but sub green curry paste, add in like leaves and Basil before the long simmer. Tweeked with Thai basil, added tablsp Siracha, used quinoa, had no rice.It sucked up some sauce, but it had the Thai flavors. Used green peppers, and threw them in with garlic and shallot (used sweet onion). I have not tried this recipe yet, however, I generally pour the leftovers into freezer bags with the rice mixed in and it is perfect when I defrost it. Thank you for sharing recipe. Really excellent dish ~~> and EASY for that are challenged in a culinary sense :).., THANKS!! I dont measure though I just shake it in. I love this recipe so simple and delicious I always add tofu as well, I use firm tofu and cut into cubes and cook in a hot pan until crisp and golden on the outside I then remove from the pan, follow the recipe for the rest of the dish and then add the tofu back as suggested in the notes. This Thai red curry was so delicious and tastes exactly like the ones I buy from my local Thai restaurant. Love your website! Both the wife and the VERY picky daughter LOVED it. Serve over rice with more garnishing of basil and fresh coriander leaves. It was perfection except for the spice level.
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