Thai red curry
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 307, total fat 20 G., saturated fats 13 G., proteins 9 G., carbohydrates 30 G., fiber 4 G., cholesterol 3 mg, sodium 291 mg, sugar 7 G.
Calories 307, total fat 20 G., saturated fats 13 G., proteins 9 G., carbohydrates 30 G., fiber 4 G., cholesterol 3 mg, sodium 291 mg, sugar 7 G.
"No matter how hard I tried, I could never recreate the vibrant, invigorating aromas of Thai curry at home," shares Aarti Sequeira. "It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two secrets: completely boil off the liquid from the coconut cream (the thick top layer in a can of coconut milk) and dissolve the curry paste in the coconut cream until all the muted chili flavors come back to life. Only with these two tricks did my curries become perfect!"
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a small kabocha squash, peeled and cut into 4cm cubes.
- 2 tbsp. neutral vegetable oil
- 900 g chopped brown mushrooms
- 1 can (400g) full-fat coconut milk, chilled for 1 hour, do not shake
- 1 jar (120g) Thai red curry paste, preferably Maesri, or 5 tbsp canned red curry paste
- 2 tsp grated fresh ginger root
- 2 cloves garlic, crushed
- 1 cup chicken broth or water
- 1 tbsp. sugar
- 1-2 tsp fish sauce
- 170g green beans, cut diagonally into 2.5cm long pieces.
- Zest of 1 lime + 1 lime wedge
- A handful of fresh Thai basil
- Cooked white rice for serving
- Special equipment: pressure cooker
We recommend
Recipes with similar ingredients: kabocha pumpkin, curry paste, coconut milk, champignon mushrooms, fish sauce, ginger root, green beans, lime, basil
Cooking the dish according to the recipe:
- Pour 1 cup of water into the pressure cooker and install the rack. Place the zucchini on the rack and, following the manufacturer's instructions, close the lid. Set the pressure cooker to high power and cook for 3 minutes. Release the pressure according to the instructions, then carefully remove the lid. Remove the zucchini from the pressure cooker and set aside until ready to use.
- Heat a large skillet over medium-high heat and add oil. Once hot, add the mushrooms and cook until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
- Place the same large skillet over medium-low heat. Carefully pour the coconut cream (the thick, almost solid white mass) from the can of coconut milk into the skillet. Reserve the liquid in the can. Heat the coconut cream until it resembles yogurt and begins to sizzle around the edges, about 5 minutes. Add the curry paste, ginger, and garlic. Increase the heat to medium. Cook until the paste deepens in color and the oil begins to separate, 3 to 5 minutes.
- Pour in the chicken broth, sugar, remaining coconut liquid, and 1 teaspoon of fish sauce. Taste; add more fish sauce if the sauce isn't salty enough. Stir well and bring to a boil. Add the zucchini, mushrooms, and green beans. Stir thoroughly and reduce heat to low. Simmer until the green beans are tender, about 15 minutes.
- Sprinkle with lime zest and basil, and drizzle with lime juice. Serve with rice.
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