Home-made red curry with chicken or prawns
Discover the Delicious Taste of Red Curry: A Traditional Asian Dishes
Red curry is an exotic and flavourful dish that originated in Asian cuisine. It is a popular choice for lovers of spicy and spicy food. The combination of fresh ingredients and aromatic spices creates a unique and unforgettable taste experience.
When preparing red curry, red curry paste takes centre stage. This paste is made from a blend of spices, such as dried red chillies, shallots, garlic, lemongrass and ginger. It is the base of the curry and gives the dish its characteristic colour and spicy flavour.
A typical red curry often contains tender pieces of chicken breast or juicy prawns, combined with crunchy vegetables such as red pepper and onion. The curry is enriched with creamy coconut milk, which softens the spiciness and adds a silky texture. The addition of fish sauce, soy sauce and a touch of sugar ensures a perfectly balanced flavour.
Red curry can be served with fragrant white rice, which perfectly complements the flavours of the dish. It is also delicious paired with noodles for a more filling meal. For extra spice, you can add fresh chilli peppers or chilli flakes.
Not only is red curry a treat for your taste buds, it also has some health benefits. It is packed with vitamins, minerals and antioxidants from the fresh ingredients. Moreover, the spicy nature of curry can help increase metabolism and promote weight loss.
Want to experience the delicious flavour of red curry for yourself? It is a dish that is easy to prepare at home. With a cast-iron wok over an open fire, you can bring the authentic Asian flavours to life perfectly.
In short, red curry is a delectable dish that takes you on a culinary journey into the flavours of Asia. Give it a try and discover the magic of this spicy and flavourful dish!
Recipe Red curry with chicken or prawns
Time: 30-40 min
No. of persons: 3-4
Pan: VH.WOK36
Ingredients for the red curry paste:
- 4 dried red chillies, seedless
- 2 shallots, coarsely chopped
- 4 cloves of garlic
- 2 lemongrass stalks, white part only, finely chopped
- 1 tablespoon grated ginger
- 1 tablespoon coriander seeds, roasted and ground
- 1 teaspoon cumin seeds, roasted and ground
- 1 teaspoon shrimp paste (optional)
- 1 tablespoon oil
Ingredients for the red curry:
- 400 ml coconut milk
- 500 g chicken thighs, cut into pieces or 500 g prawns
- 1 red pepper, cut into strips
- 1 onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon sugar
- Thinly sliced spring onion, for garnish
Instructions:
- Soak the dried red chillies in hot water for 10-15 minutes until soft. Drain the water and coarsely chop the chillies.
- Place the chopped red chillies, shallots, garlic, lemongrass, grated ginger, coriander seeds, cumin seeds and shrimp paste (if using) in a blender or mortar. Blend or pound until a smooth paste forms.
- Heat the oil in the cast-iron wok on the cooker, your barbecue or an open flame and add the red curry paste. Stir-fry the paste for about 1-2 minutes until the fragrance is released. Remove the paste from the wok and set aside.
- Return the cast-iron wok to the open flame and add the onion and garlic to the wok and stir-fry until softened.
- Add the reserved red curry paste to the wok and stir-fry for 1 minute.
- Add the chicken thigh pieces and stir-fry until browned all around, leave them in the wok. If using prawns, fry them until cooked, then remove from the pan and set aside.
- Add the coconut milk, red pepper, fish sauce, soy sauce and sugar. Stir everything together well.
- Bring the curry to the boil and simmer on low heat for 10-15 minutes to allow the flavours to blend well. If you chose prawns, add them back in for the last two minutes.
- Serve the red curry over rice and garnish with the thinly sliced spring onion. Complete your dish with homemade naan bread and a fresh atjar.
Enjoy your homemade red curry! Serve it immediately and eat it nice and hot.
Tip: If you like a thicker curry sauce, you can add a little cornstarch mixed with water and simmer briefly until the sauce reaches the desired thickness.