[Food] Thai Red Curry Recipe

Thai red curry is one of the most famous Thai curry dishes, and one of the most flavorful as well. This Thai Red Curry Recipe is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and some vegetables of your choice, and you have a healthy and hearty curry dish that will awaken your senses and boost your mood. Best of all, this sumptuous dish is easy to make, and most of the ingredients come straight out of your pantry (or see my handy substitutions). ENJOY!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4-6 (with rice)
Ingredients:

• 1 to 1.5 lb./0.8 kg chicken breast or thigh, sliced, OR roughly 8 drumsticks
• 1 can (1+1/2 cups) coconut milk
• 2 cups chicken stock
• 2 medium to large potatoes, chopped into chunks
• 1 small eggplant, chopped into chunks (2-3 cups), skin left on
• 2 kaffir lime leaves, OR substitute 2-3 bay leaves
• 3 tomatoes, sliced into wedges or chunks
• 2 Tbsp. vegetable oil
• handful fresh basil
• RED CURRY PASTE:
• 3 Tbsp. minced fresh lemongrass, OR bottled/frozen prepared lemongrass
• 4 green onions, sliced (reserve 3 Tbsp. sliced green tops for serving)
• 1 thumb-size piece galangal OR ginger, grated
• 4-5 cloves garlic
• 1/2 tsp. cayenne pepper
• 1 fresh red chili, sliced (reduce for milder curry)
• 3 Tbsp. tomato ketchup or cooked tomato puree
• 2+1/2 Tbsp. fish sauce
• 2 Tbsp. chili powder (regular chili powder from your supermarket*)
• 1 tsp cumin seed
• 1+1/2 tsp. ground coriander
• 1 Tbsp. brown sugar
• 1/2 tsp. shrimp paste/sauce, OR substitute 1+1/2 Tbsp. additional fish sauce
• optional: 1-2 drops red food coloring* (see note below recipe)

Preparation:

1. Place all 'Red Curry Paste' ingredients together in a food processor or chopper. Process well to create a fragrant Thai red curry paste.
2. Heat a wok or large pot over medium-high heat. Add oil and swirl around, then add the red curry paste. Stir-fry 1 minute to release the fragrance, then add prepared chicken or chicken pieces. Stir well to cover with paste.
3. Add chicken stock and kaffir lime leaves or bay leaves (note: if using stock cubes, add water plus 2 stock cubes, 1 per cup - this will make for a flavorful curry). Stir well and bring to a boil. Reduce heat to medium and simmer 15 minutes (uncovered).
4. Add potatoes, cover with a lid, and continue simmering 10 minutes.
5. Add eggplant and 3/4 of the coconut milk. Stir and continue simmering another 10 minutes.
6. When both potatoes and eggplant are tender when pierced, add the tomatoes. Simmer 5-6 more minutes, or until tomatoes cook down into the curry but still retain some of their form.
7. Reduce heat to low. Stir in the last of the coconut milk and then taste-test, looking for a balance of flavors: salty, spicy, sweet and sour. For more flavor/saltiness, add a little more fish sauce. If you'd like it sweeter, add a little more sugar. If too spicy, add more coconut milk or a little yogurt/sour cream. If too salty or sweet for your taste, add 1-2 tsp. lime or lemon juice. More cayenne pepper can be added if you want it spicier.
8. Top with reserved sliced green onion and fresh basil, along with rice on the side, and ENJOY!

*About the Color of Red Curries: Traditional Thai red curry paste is made with up to 20 hot red chilies, and it's this that gives the curry its fiery heat and bright red coloring. Alternatively, Thai chefs have been known to use a little food coloring in place of so much spice, especially if cooking for foreigners (or those who do not happen to possess an iron stomach!). Omit the coloring if you are health conscious or more concerned with the taste rather than the look of your curry.

*About the Chili Powder: Because it's roasted and not too spicy, I use the regular chili powder that's available in US/Canadian supermarkets. I find it works well for most Thai dishes (the Thais like to roast and sometimes burn their chilies before making them into a powder). However, if you decide to use Asian chili powder, be sure to reduce the amount to about 1/4 (use your taste-buds), or it will likely be too spicy.