Thai Red Curry- dish with a latent heat effect
Curries make up the most famous part of Thai cuisine. I really don’t know why because there are so many other dishes to like! Still if you want me to pick, Red curry is my favorite of the other two green and yellow curries) They are all named after their …yes you got it… colors! The difference in color is due to the chillies used. Red Curry is known as Gaeng Deng in Thai
The trick of the freshness of flavors in these curries that we hardly get anywhere other than Thailand is that the curry pastes are made with fresh ingredients (Kaffir Lime rind, Galangal, lemongrass, garlic, onion and red chillies)
So for all those who love Thai Red Curry, following is the recipe- next up I will be giving away the other famous green curry recipe. My apologies for yellow curry lovers- I had a very bad experience of tasting it once 
In this recipe we will just use the paste available in market. In later posts i will tell you how to make the curry pastes as well.
This is what youw ill need
- 3- 4 tbsp of Red Curry Paste
- 500 ml of Coconut Milk
- 250 ml water
- 4 Kaffir Lime Leaves
- 200g Pumpkin cubes
- 6 tbsp Fish Sauce (alternative to salt)
- 400 g Chicken (sliced thinly)
- 20 Basil Leaves
Bring half the coconut milk to boil and add curry paste in it. Stir till its mixed in the coconut milk. Now add the torn Kafir Lime leaves, fish sauce and meat. Let it cook till meat is cooked well.
Add pumpkin cubes and the rest of the coconut milk and water, cook until pumpkin is soft. You can add more water if its still under cooked.
Add Thai Basil leaves and let it cook for 2 minutes.
Chefling-in-Chief
Categorised as: Chicken Recipes, Meat Recipes, Thai Cuisine