Herbs, Spices & Red Curry

Time:<40mins | Cooking: Curry | Category: Kidney-Friendly | Servings: 4

Thai spices not only offer energetic taste but also vivid and lively experience. This red curry dish will surely spice up any appetite when the spiciness level can be tuned to suit a wide range of preferences.

In the mood for something more exciting? Try this recipe out with your family or friends. This recipe is also ideal for events or parties when you want to lift up the mood and tone of your guests. Check out your local Asian store for Thai spices.

STEPS for curry paste:

Step 1
Pound the dry chilly in the mortar until it turns into a paste.

Step 2
Add kaffir lime zest, lemongrass, galangal, ground coriander, ground pepper, ground caraway, garlic and red shallot one at a time then pound all ingredients into a homogeneous paste.

Step 3
Add shrimp paste and pound until you have a fine paste.

Step 4
You will have 150 grams of curry paste which can be frozen and used to cook this recipe 3 times.

STEPS for red curry:

Step 1
Heat up the vegetable oil then add the curry paste to stir fry, using medium heat.

Step 2
Add only half of the coconut cream and keep stirring until the water content reduces then add all of the rest of the coconut cream.

Step 3
Add fresh water then add SteadiPro to stir fry. After the ingredients mixed well add the fine slices of kaffir lime leaf (but keep a little bit for decoration later on).

Step 4
Add palm sugar and soy sauce then the red curry is done.

Step 5
Garnish the dish with the fine slices of red chili and kaffir lime leaf.