Red Curry is the most popular Thai curry. This is because it's so versatile. It works well with any type of meat as well as fish and other seafood. Red Curry also works well with many types vegetables. It is a foundation for other Thai curries, as by changing just one type of herb it becomes another curry. For example, by excluding coconut milk in the recipe and adding more chilli the dish becomes Jungle curry. Another way of using Red Curry paste is to mix it with coconut milk and use it to steam seafood. This produces a great taste with a unique texture.
Red Curry Paste
Dried chilli, Shallots, Garlic, Galangal,
Lemongrass, Kaffir lime- peel, Shrimp paste and salt.
Meat 300grams, 300 grams coconut milk, fish
sauce, sugar, sweet basil, crisp eggplant.
Boil meat with dilute coconut milk. Heat 400ml
concentrate coconut milk (medium heat) in a pan until oil appears on top. Add 50
grams of red curry paste, cook until boiled. Seasons with fish sauce and palm
sugar. Add meat, stir until cooked. Add crisp eggplant and dilute coconut milk,
heat until boiled. Garnish with concentrate coconut milk and fresh basil.
For vegetarian, tofu can be a substitute but
remember to cook it last. All type of vegetables can be used such as pumpkin,
potato or soybean. Red meat, fish balls and chicken work very well for red
curry. Crisp eggplant can be substitute with any type of eggplant. Bamboo shoots
are also delicious. All the essentials are already in the paste. Soya milk can
be used instead of coconut milk.