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Thai Red Curry

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Emsy View Drop Down
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    Posted: 03 September 2006 at 3:27pm
I was experimenting with Thai cookery on Friday and was quite impressed with the result.

To serve 4:

To make the curry paste:
5 lemongrass sticks
6 cloves of garlic
1 inch bit of galangal, or ginger
2 green birdseye chillies
2 red chillies
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 onion
1 tbsp water

To make it into a curry:
chicken / fish, enough for 4 people
400ml of coconut milk (I used the light version which was still tasty)
handful of shallots

Blend all the paste ingredients together in a food processor.
Brown the meat / fish in olive oil in a wok with the shallots. Add the blended curry paste. Fry for a couple of minutes and then add the coconut milk. Mix well, and simmer until the meat / fish is cooked.

Serve with rice and fresh coriander. (You can also put vegetables in it if you want to, e.g. peppers, peas).

Note - with the above chillies this curry had the heat probably about the equivalent of a jalfrezi. If you prefer a korma, I'd scale down the chillies. Also, you can remove the seeds before putting the chillies in to the food processor which will reduce their heat.

Also, you can freeze the paste if you make too much (I do deliberately).



Edited by Emsy
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Colin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Colin Quote  Post ReplyReply Direct Link To This Post Posted: 02 October 2006 at 10:40pm

Query

How have you managed to post this a day earlier than the date time stamp?

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 02 October 2006 at 10:47pm

It was posted a month ago, In september

 

 



Edited by rob
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Post Options Post Options   Thanks (0) Thanks(0)   Quote irishrover Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2006 at 11:31am
Where in the hood can you buy galangal?
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phisch21 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote phisch21 Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2006 at 2:34pm
use ginger instead.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jessama Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2006 at 5:27pm

I'm sure it is available somewhere but as phisch21 says, ginger is a good substitute.  Bart's do a "cheat" version in a jar:

Galangal Thai Ginger
Description
  Galangal Thai Ginger
Country of origin
  Thailand
Appearance
  Yellow/pink fibrous material
Aroma
  A delicate lemon/ginger aroma
Flavour
  A delicate gingery taste
Usage
  A member of the ginger family and is a key ingredient in Thai, Indonesian and Malaysian cooking. Convenient to use in Thai curries, stir fry and marinades.

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Emsy View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Emsy Quote  Post ReplyReply Direct Link To This Post Posted: 20 October 2006 at 10:31pm
You can get it from Asda, but not loose, i.e. only if you buy it in a small "Thai selection" punnet with the fresh lemongrass and birdseye chillies.

You can also get it from the Chinese supermarket on the A412 near the North Watford Asda, but there's not much point making a special trip when ginger will do instead.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote oldchris Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2011 at 3:51am
a essential ingredient in all Thai food is fish sauce, Nam pla.

Nam pla

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