Tarallucci cookies glazed with lemon
single courses from Thailand
Thai Red Curry
Thai Red Curry
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The basic recipe of Thai red curry, with several authentic Thai ingredients. For this recipe I used chicken and celeriac; chicken can be substituted for pork, beef, prawns or tofu; with celeriac, aubergine, pumpkin, zucchini or turnips. Very rich dish to be served with steamed rice! Nb all ingredients are weighed clean and without waste
preparation
step 1
Clean the celeriac with a potato peeler (arm yourself with patience) and cut it into cubes of about a couple of cm of side
step 2
This is the coconut milk I use. It is absolutely not what is found in the counter with soy milk or rice (which is a coconut flavored drink). Authentic Thai product, it is rather fat (19% fat), can be kept in the fridge for a couple of days ...
step 3
once the package is open (I use half for myself). There are two types: this, and the one in a can. If you have the chance, buy this in brik. It is found in ethnic stores that sell Asian products, and costs 1.50 euros.
step 4
Heat two or three tablespoons of coconut milk in a wok until it boils, high heat but not too much
step 5
The Thai red curry paste. There are several (at home I have also the green one, extremely spicier), it is composed of fresh herbs, spices and shrimp paste. Very spicy and fragrant, it is also found in ethnic shops at a low price.
step 6
Place the curry paste in coconut milk in a boil and cook a couple of minutes
step 7
This is the consistency it will take. If you use the milk in brik, you will notice the bubbles around the pasta, which is nothing but the fat part of milk separated from the lean. In the can it may not happen (it is homogenized)
step 8
Insert the chicken and cook it in the curry and coconut paste. It is essential to use some parts of chicken with bone (I use overcooking). The recipe is NOT the same if you use chicken breast, in that case it is necessary to use chicken broth without salt instead of water
step 9
After having done the chicken curry well, insert the rest of the coconut milk ...
step 10
... and all the water. At this point put 10 mL of fish sauce and 10 g of sugar. From here on, the flame will have to be sweet.
step 11
This is the fish sauce I use. A product of Southeast Asia, a fundamental component of Asian cuisine. it is made from anchovies and salt (the squid is just the brand, there is no squid in this sauce). it is salty and tastes strong enough, but not anchovies ...
step 12
it has a smell not so dissimilar to a soy sauce, as a taste it is decidedly more acute. You can replace it with equal amounts of soy sauce like kikkoman (NOT the Thai) or seasoning maggi. In any case you will not feel any fish taste
step 13
after 10 minutes, add the celeriac, stir and cook for another 30 minutes
step 14
This is the final result. Must be accompanied with steamed rice or boiled without salt. The curry, as it is, has a strong flavor, and is very spicy (for those who are not used to it, it is much spicier than a nduja). I served it with whole Indonesian rice.