Smiling .. cos I'm wondering why your Red Curry isn't RED??? :) LOVE that you're experimenting in thee kitchen to recreate a taste you enjoy. The Thai way of making a red curry is to burn the very red paste uber hot in a wok for about 30 seconds till your eyes water, add half coconut milk & half water and burble for 2 mins till the flavours meld. Then in with any meat and hard veggies. Burble for 10 mins. Add softer veggies. Burble for 5. Turn off heat and add fresh lime, corriander leaves and fish sauce - I also don't use and add salt at the end. This red curry paste is a little more authentic: https://www.thaitable.com/thai/recipe/vegetarian-red-curry-paste The paste should be as red as the images - comes from using the red onions and enough of the right red chillies. Mortar and pestle every time - saves time, MUCH easier to clean and brings out the flavours differently. PROMISE I will make for you one day - it's one of our go tos. If you make a batch of paste it keeps for MONTHS in a glass jar in thee fridge - use if for stir fries too - super yum.
Highly recommend getting some brown, red or black Thai rice - after all that work it deserves the flavour boost.
NICE POST - making me hungry. Locally this is a common breakfast food LOL.
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Oooh, valuable feedback! Thank you. We so often alter foreign cuisine in the West to cater for our own tastes, so I always wonder how close to the original it actually is. Thank you for that link too. When I search recipes, they're all slightly different, so it's good to find a base one to go to.
I certainly want to make a larger batch up to grab as needed. Just been experimenting so far. I thought it would need to be frozen, so good to know it doesn't have to be. Thai rice is sooo expensive here. That would be a real treat!
PS: the only red in it was the tomato puree and the chilis were only half red. ;)
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Try boiling the crap out of the coconut cream first (pure without stabilizers or additives), until its 60% reduced into a thick cream..
It can take 15 mins... Then u add coconut milk and the paste and veggies and cook as normal. don't ask me why but u end up with the most glorious velvet textured curry soup ive ever had, almost orgasmic. Courtesy of the university of u tube, tried n tested!