Easy Thai Red Curry with Prawns and Snow Peas (2024)

FAQs

What is the secret to Thai curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

It's important to taste your curry before serving, to check the seasoning and intensity. If at that final taste you find your flavors are too intense, too spicy, and even tasting a bit metalic, add in some fresh coconut milk. It will mellow out all the flavors and add a lovely fresh coconut aroma.

Traditionally, all Thai curries were made with the same ingredients except for one thing: the chillies. Red curry was made with several red chillies for a fiery hot dish, while green curry was made with green chillies, and yellow curry was made with yellow chillies.

Panang Curry

Also referred to as phanaeng curry by the locals, this curry dish is one of the most popular curries in Thailand and is widely known because of its saltier and slightly sweeter taste. The roots of the Panang curry are traced back to Laos, and it is a thick curry consisting of a predominant peanut flavor.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

palm sugar (or brown sugar) helps balance the fish. Sweet Thai basil has an distinct anise like flavor and gives the curry nice aromatic finish. You can find them at mostAsian grocery stores. Fish sauce adds a savory depth of flavor.

How can I thicken up a Thai red curry sauce? Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

If it's too salty, add a bit more sugar, brown or palm sugar. And if your curry lacks creaminess, add some coconut milk to bring out the richness of the curry. If your curry is bland and not spicy enough, add more curry paste to the recipe. Play around with those ingredients until you are happy with the results.

The flavor base usually consists of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seed.

What is the mildest Thai curry? ›

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

Red curry (Thai: แกงเผ็ด, RTGS: kaeng phet, pronounced [kɛːŋ pʰèt], lit.: 'spicy curry') is a Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.

Yellow curry is perhaps the mildest (although this can vary widely by restaurant and who's in the kitchen!), usually with more turmeric, shallots, garlic, and ginger. Potatoes often make an appearance in yellow curry, along with chicken and onions.

As well as heat, you need something salty – shrimp paste, or fish sauce – and some aromatics, like lemongrass and galangal, as well as the shallots and garlic which give the curry pungency and depth.

Wok pans aren't only great for stir frying, their depth also makes them great for boiling when making soup and broth based recipes and they're also good for steaming. Woks come in various sizes and materials but the most authentic wok for Thai cooking is a round-bottom carbon steel wok.

The flavor base usually consists of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seed.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.