Ingredients
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2 tbsp Coconut OilOr other vegetable oil except olive oil
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1/2 pcs Fried Tau Kwacut into rectangles of 1 cm thick by 4cm long
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3 tbsp Red Curry PAsteRefer to Red Curry Paste Recipe
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3 cups Coconut Milk
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30-40 gm Egg PlantsCut into bite size
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1 big TomatoesCut into 8 pcs
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9 pcs Kaffir Lime Leavestorn in half
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1 Small Red ChillisSeeds removed, sliced lengthwise. Add more if you want spicier
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25 leaves Thai Basil
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1/2 tbsp Finger GingerShredded (replace with galangal or ginger if not available)
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2 tsp Palm SugarGula Melaka
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1.5 tbsp Fish Sauce
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2 tbsp Tamarind Paste
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Chicken Marinate
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1/2 cup Chickenboneless, sliced
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1 tsp Light Soya Sauce
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1/2 egg Egg White
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1 tsp Corn Starch
Directions
(This Thai Red Curry recipe has a vegetarian option below.)
I love curries, especially my mum’s curry chicken. It is one of my favourite dishes since I was young and I can have it day and night with bread, with rice, with noodles and with roti prata. Now this recipe is so good, I don’t think I want to share it. hehehe…. So we shall share Thai Red Curry instead!
Ok, ok, I am joking. I will share my mum’s curry another day. I wanted to share this Thai Red Curry first because it is together with my Tau Kwa story as it is a curry that tastes great with Tau Kwa. I am sure other curries probably do taste great with Tau Kwa too, but I have ready ingredients at home for this, so here it is. =P
Now back to this Thai Red Curry Recipe. I know how a lot of Singaporeans cook Thai food using the many pre-mixes out there. I used to do it too. But after learning how to cook Thai food in my recent Bangkok trip, honestly, it is so easy and tastes so authentic that I don’t think I will ever use premixes again. I mean pre-mixes are great if you are in a country that does not sell the raw ingredients needed to create a dish (e.g. in China). But honestly, now that you have found a way to do it easily, please give it a try and you may be converted. At least you know what goes into your paste and there is pride that this is “made from scratch”. So here is my Thai Red Curry Paste recipe. It is quite effortless. So long as you have the ingredients and can somehow get dried red chillies that are seeded.
Once the paste is ready, preparing the final curry takes only 20 minutes. Really! It is that simple. It will be like cooking Thai Red Curry with those pastes you bought outside. Steps wise. But taste wise, it tastes way better and I dare say, better than some of the chain Thai restaurants out there.
I use both chicken and tau kwa for this recipe not only because I want to introduce some plant protein, but also because the different textures of the key ingredients makes the dish taste better. Like how you have potatoes and chicken in our local chicken curry. Well, you can use potatoes too of course but I think the Thais usually don’t out potatoes in their curries? I wonder why…
So besides eating this lovely Thai Red Curry with rice, you can also have it with sourdough baguette, roti prata, naan, flatbread, brown rice, pasta, quinoa, etc… This curry is pretty healthy as there is not much oil involved. If you want to pick on the coconut milk used, well, one way is to fry with coconut oil to get the aroma and use regular milk to up the healthy factor.
Here, I am having it with freshly baked sourdough baguette (recipe coming up soon). =) My next wish is to have most of the ingredients harvested from my garden. Currently, I only have Thai Basil leaves. Waiting to harvest my finger ginger and eggplant to fruit again and will be growing my own kaffir lime plant and tomato plant. What a farmer I am… Ironically… 8 years living in rural China and could not succeed in growing anything despite supposedly fertile soil but finally growing things in my urban garden now. Thus is life… I must thank my MIL and Ed for getting me started in gardening. For someone that could not even keep a cactus alive…
Anyway, for a vegetarian option, skip the chicken and use only the vegetables with additional serving of tau kwa. You can also add other vegetables like lady fingers (Okra), long beans and even some soya bean bean sprouts (those big head ones). Instead of fish sauce, use a little miso paste and soya sauce.
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Steps
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1
Done
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Marinate and Velvet Chicken BreastCombine soya sauce, chicken, egg white and corn starch together. Leave in fridge for 10 minutes while you prepare other ingredients. |
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2
Done
3 min
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Fry Curry PasteAdd coconut oil to wok at low heat. Add red curry paste and keep stirring to fry till fragrant. |
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3
Done
3 min
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Add Chicken and coconut milkAdd Chicken and fry over low heat for 1 minute. Then add coconut milk and increase to medium heat. |
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4
Done
5 min
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Add Vegetables and more aromaticsAdd kaffir lime leaves, finger ginger, thai basil, eggplants, tomato and tau kwa. |
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5
Done
3 min
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Season and reduceSeason to taste with sliced chilli (optional), fish sauce, tamarind paste and sugar. |
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6
Done
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ServeServe hot with rice, bread or over pasta. |
