Homemade Thai Red Curry Paste (And An Easy Thai Red Curry)

Name: Homemade Thai Red Curry Paste (And An Easy Thai Red Curry)
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, sliced; 2 Tbsp chili soaking liquid (more as needed); 4 medium guajillo chilies (or dried red Serrano's) soaked for 20 minutes in boiling water; 2 c coconut milk; 2 tsp fish sauce; ½ inch fresh ginger, peeled and sliced; 3 garlic cloves, chopped; ½ stalk lemongrass, sliced (roughly 1Tbsp); ½ lime, zested; ½ lime, zested; ½ yellow or orange bell pepper, thinly sliced; 1 red bell pepper, thinly sliced*; ¼ tsp salt; Salt (to taste); 1 shallot, sliced (roughly 1/3 c); 1 tsp sugar; 3 Tbsp Thai red curry paste (see recipe above); 2 tsp vegetable oil

Cook: 15 min

Prep: 15 min

Ready: 15 min

Servings: 4 servings

Calories: 416.2

Ingredients

1 1 lb chicken breast, sliced
2 2 Tbsp chili soaking liquid (more as needed)
3 4 medium guajillo chilies (or dried red Serrano's) soaked for 20 minutes in boiling water
4 2 c coconut milk
5 2 tsp fish sauce
6 ½ inch fresh ginger, peeled and sliced
7 3 garlic cloves, chopped
8 ½ stalk lemongrass, sliced (roughly 1Tbsp)
9 ½ lime, zested
10 ½ lime, zested
11 ½ yellow or orange bell pepper, thinly sliced
12 1 red bell pepper, thinly sliced*
13 ¼ tsp salt
14 Salt (to taste)
15 1 shallot, sliced (roughly 1/3 c)
16 1 tsp sugar
17 3 Tbsp Thai red curry paste (see recipe above)
18 2 tsp vegetable oil

Directions

1
Soak the chilies in boiling water to soften. Once they are soft, remove the stems and seeds.Chop the flesh of the peppers and place it in your food processor.
2
Add the garlic, shallots, lemongrass, ginger, lime zest, salt, and vegetable oil. Pulse the food processor to chop the ingredients, continuing until a paste starts to form.
3
Add some of the chili soaking liquid, as necessary, so that a smooth paste comes together.Taste your curry paste and add cayenne powder if desired for a hotter paste.In a medium saucepan combine curry paste and coconut milk. Bring the mixture to a simmer over medium high heat.
4
Add the chicken, lime zest, fish sauce, and sugar. Simmer until the chicken is nearly cooked through, 5-7 minutes.
5
Add the bell peppers and simmer for 2-3 minutes longer.Taste and adjust the salt.
6
Serve with a generous helping of white rice.

Nutrition per serving

416.2 Calories

16.42g Carbs

28.5g Protein

28.28g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Homemade Thai Red Curry Paste (And An Easy Thai Red Curry)

Directions

Nutrition per serving

Tags

Allergens