Sneha's Recipe: Red Curry Paste

As I have already shared with you in my previous post here, that my daughter and me love Thai Red Curry and this a another delicious dish. So let's go to the recipe.

Ingredients

2 Tablespoons Red Curry paste - I used Pantai
1(400ML) Can Coconut Milk
Small Eggplants, cut into quarters

2 Garlic cloves - minced
1 Teaspoon Ginger - chopped

3 Teaspoon Fish sauce
1 Tablespoons Brown sugar
1 Cup Chicken stock
1 Onion - chopped
300 Grams Chicken - cut in curry pieces

A few Lime leaves

A few Basil leaves

2 Tablespoon Oil

Salt to taste

Method

Heat oil to wok, stir-fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. Then add the chicken pieces and stir fry again for about 3 minutes. Pour in chicken stock, coconut milk and bring to boil stirring it continuously. When it comes to a boil reduce heat to low and cook for 5 minutes.

Add fish sauce, sugar, lime leaves , salt, cover and cook, stirring occasionally, until slightly thickened about 10 minutes. Add basil and serve hot with steamed rice enjoy.

Labels : Chicken, Thailand, Red Curry Paste, Fish Sauce, Asian Cuisine

Who doesn't love a Thai curry? My favorite is Thai Red Curry Pot Rice, its delicious. This recipe is somewhat similar but a quick version minus all the extra trimmings. This simple noodle dish can be on the table in minutes and is delicious, with creamy texture!

Ingredients
200 Grams Dried Rice-stick or Glass noodles
2 Tablespoons Oil
1 Cup Prawns - peeled, de veined
3 Tablespoons Thai Red curry paste
1 Cup Fish stock ( see notes)
A Tin of Coconut milk
100 Grams Beans, cut into 5 cm lengths
200 Grams Cherry tomatoes - halved ( see notes)
1 Tablespoon Palm sugar
2 Tablespoons Fish sauce
1 Tablespoon Lime juice

2 Tablespoons Coriander leaves - chopped

1 Teaspoon Cornflour mixed in 2 Tablespoons fish stock

Salt to taste

Method
Place noodles in a large, heat proof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.

Add a 1/2 teaspoon of salt to the prawns and keep aside.

Heat a wok over high flame. Add the oil. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm.

In the same wok, add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.

Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice and cornflour mix. Stir till the gravy is lightly thick. Taste and then add salt if necessary. Divide noodles between bowls. Spoon over curry. Top with coriander. Enjoy.

The next day I had the gravy that was remaining with hard crusted bread, that too tasted divine.

My Notes:

Used the tomatoes available here and chopped them in big pieces.

Used fine rice glass noodles.

Adjust the curry paste according to your taste or add a chopped red chilly for more spice.

To Make the Fish Stock:

All the heads and the outer covering of the prawns, washed them well then added 1.1/2 cup of water and boiled it for 10 minutes. This was used to make the gravy.

Labels : Fish, Prawns, Rice Noodles, Red Curry Paste, Thailand, Asian Cuisine, Blogging Marathon

This is Day 3 of the Marathon theme Combos from Countries.