Our Thai red curryĪfter a lot of serious development time (which included multiple taste tests), our Spicy Thai-style curry is here for you to try. 1 to 2 red chilies, or 1/2 to 1 teaspoon cayenne pepper, or 2 to 3 teaspoons Thai chili sauce. 1 stalk fresh lemongrass, minced, or 3 tablespoons prepared lemongrass paste. All of which we now know to be Thai staples.īut throughout, native fresh herbs and roots remained key giving Thai curries their unique palate. 1 shallot, chopped, or 1/4 cup purple onion. Transfer cooked spices to a food processor. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. This doesn’t mean that the cuisine is without influences though – the story goes that the cuisine learned frying from China was given a wave of new aromatic spices from India, and received chilli peppers from Portuguese Missionaries along with peanuts from central America. Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. I used 8 big dry spur chilies for this recipe. Add the same quantity of this mix as you would add your red curry paste and use it as a substitute for it in all recipes. Spicing remained powerful and fragrant and centuries-long cooking methods remained in practice. The base of Thai red curry paste is dry red spur chillies (prik haeng met yai which is dried prik chee fa), which are not very spicy, but are extremely fragrant. Mix two tablespoons of turmeric with a quarter tablespoon of chili paste and you can add some water too if you want your mix to be more liquid. As the only South-East Asian country to not be colonised during the Western imperialism in Asia, the Thai cuisine was able to remain largely unaltered by the European regime and taste buds. This dish is not only one of the most iconic and easily recognisable dishes here in the West, but a popular and traditional staple throughout Thailand too. Ingredients 5 dried red chillies, deseeded and soaked until tender 1 teaspoon sea salt 1 teaspoon galangal, finely sliced 2 tablespoons lesser galangal. Then potatoes and other vegetables are added, sometimes topped with peanuts and generally served with rice. After these ingredients have been crushed together, kaffir lime leaves and coconut milk are added to create a soup-like broth. The red paste includes lemongrass, ginger, garlic, galangal, shallots, coriander root as well as cardamom, nutmeg, cloves, coriander, cumin, and cinnamon. It draws its name (and colour) from the large volume of red chillies used to make its paste. This dish is also known as ‘the spicy curry’, just a subtle hint that the dish packs a few fiery ingredients.

Spicy, fragrant and fresh ingredients packed with crunch are some of the things that we think of when we recall our favourite Thai dishes – and the infamous red curry is no different.

Whats in red curry paste