As always fresh is best, but I have yet to find it fresh. Thai recipes often call for lemongrass, another ingredient in Thai food. Thai curry paste is made by grinding chilies to a paste and adding in garlic, shallots, lemongrass and other spices too. Soon I will, but for this recipe I have used store bought and it is pretty darn good. You can purchase it in the Asian section of major stores or you can make your own. The key ingredient in Thai red curry is red curry paste, a staple in every Thai kitchen. My daughter Erika's cooking adventures in Thailand. I will be joining her in Asia next summer for a similar experience minus the backpacking part, just thought I would clarify that, LOL! What an awesome experience! She sent us a small cookbook she purchased from the class, and I have adapted the recipe to share with you. In a couple of the hostels she took a Thai food cooking class with a local chef. Last summer my daughter backpacked through Asia with a couple of her friends. You can even do a vegetarian version if you prefer. It's so easy to make and you can really adapt it any way you want. Thai red curry chicken is one of my go to weekly meals.
#Tamarind paste in curry how to
How to make Thai red curry step by step.You will love the flavors of the curry, tamarind paste, coconut milk, lemon grass and ginger. Serve with jasmine rice.The rich flavors of Thai red curry chicken combined with a serving of jasmine rice create and easy and delicious weeknight meal. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Simmer on a low heat for a further minute or two. The chicken should turn white and cook through by the time the first bubbles begin to appear. Stir together well and bring to a simmer.
Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar). Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned. When the pan is hot, add the coconut cream and stir. Stir the remaining contents of the can well and set aside. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.Ĭarefully open the can of coconut milk without disturbing it too much. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.įor the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.) Place the pulp into a sieve set over a bowl and press the pulp through the sieve.įor the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours.
To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. 15-20 fresh Thai (holy) basil leaves or ordinary basil leaves.1 tsp thick tamarind paste or lemon juice.4 fresh makrut lime leaves or 1 tsp lemon zest.140g/5oz sliced bamboo shoots from a can, drained and rinsed.400ml/14fl oz can of coconut milk, left undisturbed for three hours or more.450g/1lb boned and skinned chicken breasts.¼ tsp shrimp paste, or 2 anchovies from a can, chopped.1 thin slice of fresh makrut lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable).6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable).1 tbsp fresh lemongrass that has been thinly sliced, crossways.3 thin slices peeled fresh galangal, or fresh ginger.
10-12 dried, hot red chillies (of the long, cayenne variety).30-55g/1-2oz dried tamarind pulp, from a block.Ingredients For the tamarind paste (for use in the curry)
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