Thai Red Curry
A Thai classic, you can't go wrong with this delicious curry. It smells absolutely incredible when you start to cook the curry paste, and it has that delicious authentic flavour. You need a handheld blender to make this recipe. You can choose chicken or vegetable, though the ingredients below will alter slightly if choosing the chicken option
All the spices you need premeasured to pour into your curry when required. These include 3 spice stages for making your Thai red curry paste, including dried chillies, kaffir lime leaves, coriander seeds, and cumin seeds. It will also include a recipe card, telling you exactly how to make this dish.
What do I need?
The following list is for the vegetable curry. The chicken curry will vary slightly and can be seen from the link above.
Shallots (1, finely chopped)
Lemongrass (1 stick, chopped)
Ginger (thumb-size piece, grated)
Garlic ( 1 clove)
Black peppercorns (5)
Shrimp paste or salt (1/2 tsp)
Birds-eye chilli (1, optional extra heat)
Vegetable oil (3 tbsp)
Red onion (1, chopped thinly)
Button mushrooms (300g, chopped)
Courgette (1, chopped 1cm chunks)
Coconut milk (2 x 400ml)
Soy sauce or fish sauce (4 tbsp)
Sugar (2 tsp)
Basil leaves (handful of leaves, could use Thai sweet basil leaves)
A handheld blender
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