If you have ever eaten Thai curry, you surely want to have it again, right? In this article, TasteVN will take you to the kitchen to guide you on 2 ways to make Thai curry right at home!
1. Thai Red Curry – Cà ri đỏ Thái Lan
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Preparation
30 minutes
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Cooking
5 minutes
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Difficulty
Easy
Ingredients for Thai Red Curry For 250ml of curry sauce
Dried chili 16 pieces Lemongrass 2 stalks Galangal 10 g Garlic 4 cloves Cilantro 4 stalks Fennel powder 1/2 teaspoon Cilantro powder 1/2 teaspoon Sautéed shrimp paste 1 tablespoon Calcium hydroxide 1 teaspoon Shallots 2 bulbs
Tools needed
Blender, knife, cutting board,…
How to Prepare Thai Red Curry
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Prepare the Ingredients
Remove the seeds from the chili and boil it with 200ml of water until it boils, then let it soak in the water for 30 minutes.
Peel the galangal and grate it into small pieces.
Grate the lime zest similarly to the galangal and only take 2 teaspoons.
Cut the lemongrass into small slices.
Just peel the garlic, and chop the coriander.
Peel the shallots and slice them thinly.
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Blend the Ingredients
Put all the prepared and processed ingredients into the blender: sliced lemongrass, chili, garlic, shallots, galangal, coriander, coriander powder, dill powder, shrimp paste sautéed in oil, and the water used to soak the chili.
Blend all the ingredients until they are smooth.
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Final Product
The curry, when completed, has a vibrant red color, an appealing aroma from the ingredients, and a spicy taste from the chili. You can use this curry to replace the ones sold in restaurants and pair it with dishes like chicken curry, curry hot pot,…
2. Thai Style Chicken Red Curry – Panang
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Thai Style Chicken Red Curry – Panang Serves 4 people
Thai curry 6 tablespoons (can be homemade from the above recipe) Chicken 400 g Coconut milk 400 ml Pumpkin 150 g Green beans 120 g Basil 1 sprig Lime leaves 5 g (3 leaves) Seasoning 10 g (sugar/fish sauce) Ginger 3 slices
Preparation tools
Pot, cutting board, knife, pan…
Tips for buying good chicken:
When buying live chicken:
- Hold two chickens of the same size, the one that feels heavier has firmer meat.
- The chicken’s beak should be sharp, shiny in color, and not have any slime around the beak.
- The chicken’s legs should be straight, slender, even, not scratched, not chipped, not broken nails, and should not have red spots or strange spots on the legs.
- When parting the feathers, the chicken’s skin should be thin and soft; gently squeeze the body of the chicken to feel if it is firm, not flabby, with some large yellow streaks under the breast and wings. Under the chicken’s wings and armpits, you should be able to see the meat and blood vessels, indicating that the chicken is firm and not fatty.
- The chicken’s crop should not be tight, indicating the chicken is healthy.
When buying ready-to-cook chicken:
- The native chicken’s skin is light yellow with only darker yellow in some places like the breast, wings, and back, while the super-egg chicken is white or uniformly yellow (which may be dyed with harmful colorants). To identify if the chicken is dyed, observe: if the chicken’s skin is yellow but the internal fat is white, then it is chemically dyed chicken.
- The native chicken’s skin is thin, smooth, with high elasticity. Choose chicken meat that looks fresh, has no unpleasant odor or antibiotic smell, and the skin should not have bruises or blood clots. To buy good chicken, avoid those that are dark and dull as they are chickens that died before processing.
- Additionally, to avoid buying water-injected chickens, pay attention and use your hand to press on the suspected water-injected areas (mainly thighs and breasts) to check; if it feels flabby, slippery, or deformed, do not buy it. These injected chemicals are not good for health.
Note: You should use Thai-style curry, which will be more suitable for this dish; if you can’t find it, you can refer to the homemade Thai red curry recipe above.
How to Cook Thai Style Chicken Red Curry – Panang
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Prepare and Boil Chicken
You clean the chicken feathers or can ask the seller to do it for you, then rub it with salt and vinegar to reduce the odor.
Then use a knife to cut along the chicken bones to separate the meat from the bones.
After that, take the chicken bones and boil them with 400ml of water and 3 slices of ginger until it boils for 3 – 5 minutes, then turn off the heat.
As for the chicken meat, cut it into bite-sized pieces.
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Prepare Other Ingredients
You peel the pumpkin and cut it into small bite-sized pieces.
For the green beans, remove all the strings and break them in half.
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Cook the curry
First, heat a pan with 1 tablespoon of cooking oil, then add 6 tablespoons of red curry paste and sauté on low heat until the curry sauce thickens.
Next, pour in the chicken broth until it boils, then reduce to low heat and wait for 3 minutes.
Then add 400ml of coconut milk and lime leaves, and stir them well.
At this point, add 1/2 tablespoon of sugar, 1 tablespoon of fish sauce, and adjust the seasoning to your taste, then add the chicken and keep the heat low. Simmer while stirring occasionally for at least 5 minutes, until you see the sauce thickening to your desired consistency.
When the sauce thickens, add the pumpkin and green beans, cooking until the pumpkin is just tender, then turn off the heat and sprinkle some basil leaves on top for aroma, and it’s ready to enjoy.
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Final product
This Thai-style chicken curry looks very appetizing after completion. It tastes very rich, with sweetness from the chicken and pumpkin. The chicken is tender and flavorful. You can enjoy this dish with rice, noodles, or bread.
These were 2 ways to cook Thai style curry that TasteVN has learned and shared with you, try cooking it for your family to enjoy, wishing you success.
Image and recipe source from the YouTube channel RecipeTin Eats
