Yum! Yum! Yum!

Hello All, It's true that I have given a break to some of Thai Recipes these days. Today I am excited to bring this easy peasy Spicy Thai Red Curry to the table. Vj and I used to go to Thai Restaurant a lot in those newly weds days. There used to be place called Thai Garden in Plano, it is one of a kind for Thai Dishes known best in the town. After trying several dishes there I have started cooking some of the Signature Thai Recipes at home, I haven't mastered their Spicy Southern Thai Fried Rice yet ( hmm, my mouth waters now) but I have mastered several Thai Dishes including Thai Curries.

Spicy Thai Red Curry

The preparation of these curries is so easy if you have Red Curry or Yellow curry pastes at hand. I always use Thai Kitchen brand pastes and sauces for my Thai Cooking. And another critical ingredient is Coconut milk, there is always plenty of coconut milk in my pantry. So putting these two ingredients along withe some vegetables and meat, will bring this Spicy Thai Dish to the table in no time, that is comforting for this cold weather. Why late, make it your own, Here is the recipe, Njoy!

Ingredients:
Oil - 1 Tbsp
Thai Kitchen Red Curry Paste - 3 Tbsp
Onion ( shallots) - 1/4 of medium size
Thai Red Chili - 2
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
salt - 1 tsp ( or as per taste)
Tofu or Chicken  cubes - 1/2 cup
Vegetable Blend - 1 cup  ( used Fresh Baby Corn, Bell Pepper, Peas, Broccoli)
Coconut Milk - 1 cup
Thai Basil Leaves - 5

Method:

1. Heat oil in Nonstick pan ( or heavy bottomed pan). Add Onion Slices, Thai Chili, once they sauteed well add Coriander and Cumin powder. Now add Red Curry paste and mix it well and saute for 3 min. 
2. Add Tofu pieces and toss them well with red curry paste and seasonings. Once the Tofu becomes tender and browns outside then add rest of the vegetables mix well. Add slat and saute for 3 min. 
3. Add coconut milk to the pan and cook for 5 min bringing it to boil. Taste and adjust any salt or other seasonings. ( if it is too spicy for you, add 1 tsp brown sugar to soften the flavors). 
4. Now switch off the stove and transfer Red Curry to serving bowl and top with Fresh Thai Basil leaves and serve hot with white rice.

I always love serving Thai Curries with this nice Rice Mold setting, that gives a lot of restaurantish touch and I am sure it blows away your hubby's mind. And a candle lit up on the side makes it even more romantic...! Did you hear me? :-)



If you want to serve this in traditional Thai style try serving along with some Jasmine Rice or Sticky Rice.

Notes:

• I haven't used chicken in my recipe here, I have used Tofu. 
• If you are using chicken use chicken breast meat that cooks fast. Cook or 5 to 7 min so that the chicken cooks properly and becomes tender in step #2.
• For Red Curry I always use lot of green and yellow colored vegetables ( Broccoli, Green Bell Pepper, Peas, Yellow Bell Pepper, Baby Corn) to make it contrast to this Red Color Curry. 
• You can add variety of other vegetables like Green Beans, Cauliflower, Carrot etc.
• The vegetables needs to be added towards the end. These should not be overcooked. These should be semi cooked so that the color and crunch of vegetables is persisted in this curry.