(Hotter Than It Looks) Thai Curry Base
(Hotter Than It Looks) Thai Curry Base

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, (hotter than it looks) thai curry base. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

(Hotter Than It Looks) Thai Curry Base is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. (Hotter Than It Looks) Thai Curry Base is something which I have loved my whole life.

Great recipe for (Hotter Than It Looks) Thai Curry Base. On the night this recipe was created, we had shrimp, shrooms, and snow peas with which to make dinner, and Hubbalicious said he wanted something spicy, to which I mused aloud how I've noticed that people who tend to say, "Oh, that's spicy!". A green curry in authentic Thai cuisine will always be hotter than a red curry and the heat will also differ between the regions, green curry from the South of Thailand (excepting the tourist areas) tends to be much more fiery due to the addition of Bird's Eye chillies. Sorry it took so long for a reply!

To begin with this recipe, we have to prepare a few ingredients. You can have (hotter than it looks) thai curry base using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make (Hotter Than It Looks) Thai Curry Base:
  1. Make ready 1/4 yellow onion, finely minced
  2. Make ready 1/4 cup very finely chopped cilantro and/or basil (This is a great use for all those stems!)
  3. Prepare 2 Tablespoons finely minced ginger
  4. Take 2 Tablespoons finely minced garlic
  5. Take 3 serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
  6. Make ready 1 Tablespoon crushed red chili flakes (like the kind you use on pizza and pasta)
  7. Take the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
  8. Prepare 2 Tablespoons oil
  9. Make ready 1-2 teaspoons curry powder, depending on how strong a curry flavor you prefer
  10. Prepare 1 Tablespoon fish sauce
  11. Make ready 1 Tablespoon lime juice
  12. Prepare 1 teaspoon kosher salt
  13. Get 1 teaspoon sugar
  14. Prepare 1 can coconut milk (they're usually somewhere between 13 and 15 ounces)

Thai green curries also have basil, coriander and lime leaf added to them, to enhance the flavor and green tinge. In South Thailand bird's eye chillies are added in green Thai curry, which makes it. Curry is called gaeng phet in Thai. In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary sense.

Instructions to make (Hotter Than It Looks) Thai Curry Base:
  1. In a preheated medium high pan, saute the aromatics - onion, garlic, ginger, chilies, chili flakes, and lime zest - in the 2 Tablespoons of oil until the onions are translucent. Add the curry powder, stir to incorporate, and let the curry bloom for a minute or so.
  2. Add the remainder of the ingredients and stir to incorporate thoroughly, turn the heat up to high, and bring the curry to an active boil for a minute.
  3. Add in your protein and veg and bring the curry back up to a boil for a minute or so, turn the heat down to medium high, and let it simmer, uncovered, for 5 minutes, or until your protein is cooked through. Bite sized pieces of seafood will take no time at all (3 to 5 minutes), white meat chicken a little bit longer (5 to 7 minutes), and dark meat yet longer (7 to 10 minutes).
  4. Give it a stir, adjust the seasoning if needed - a little more salt or fish sauce if you want it saltier, a little more lime juice if you like extra tang, maybe a pinch more of sugar to round out all the flavors - simmer another minute or two, and that's it! Serve with steamed rice.
  5. For the curry in this pic I used: 1 pound shrimp, peeled and deveined (I used 31/40 size), 1/2 pound button or crimini mushrooms, 1/2 pound snow peas, 1/2 red bell pepper cut into 1/4-inch strips, and an 8 oz can (the short one) of bamboo shoots, drained. But you can of course use whatever veg you like and have handy, following the general measurement guidelines of 1 pound of protein and 1 pound of veg for 4 servings.
  6. Enjoy! :)

Curry is called gaeng phet in Thai. In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary sense. When searching for a Thai curry recipe, note that often times the water-based curries are categorized with soups, because not all gaeng are spicy curries. Gaeng also encompasses mild flavored soups called gaeng joot i.e. clear Thai soups. Thai Penang red curry is richer and sweeter yet drier than the other curries.

So that is going to wrap it up with this special food (hotter than it looks) thai curry base recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!