- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Red curry
Posted on 6/29/10 at 9:09 pm
Posted on 6/29/10 at 9:09 pm
Made some chicken curry tonight with red curry paste. I've had red chicken curry quite a few times at Thai restaurants, and it's always been very pleasantly hot and spicy.
However, even after doubling the curry paste in the recipe I used tonight, it wasn't really spicy.
Anyone have a chicken curry recipe that's guaranteed to be good and hot? Looking for some suggestions.
Here's the recipe I used:
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves
1 tablespoon Thai red curry paste (I doubled this)
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1 onion
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
1. Heat the oil in a large skillet over medium-high heat. Add the
chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Any help is much appreciated, thanks!
However, even after doubling the curry paste in the recipe I used tonight, it wasn't really spicy.
Anyone have a chicken curry recipe that's guaranteed to be good and hot? Looking for some suggestions.
Here's the recipe I used:
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves
1 tablespoon Thai red curry paste (I doubled this)
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1 onion
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
1. Heat the oil in a large skillet over medium-high heat. Add the
chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
Any help is much appreciated, thanks!
4
Posted on 6/29/10 at 11:04 pm to eeb314
Oh crap dude, sorry you had to go through that!
I've worked one chinese, one thai, and a fusion restaurant. At all of them, the spice was added in...curry isn't necessarily spicy.
Red chile is key, and if you make a spicing sauce, it'll fix it up. Restaurants use red chile oil -- but you can make it for cheap and on the fly at home if you can't find it.
Heat up 4 tbsp. oil preferably sesame oil in a saucepan -- and get it heated up on medium to medium highish.
Then take 2 tbsp. red pepper flakes (sames as what goes on pizza) and toss it in till it's browned and toasty.
You may choke on the fumes if you breathe in too much.
Strain the flakes out and put the oil in you mixture!
Also, this goes for any asian dish. Enjoy.
I've worked one chinese, one thai, and a fusion restaurant. At all of them, the spice was added in...curry isn't necessarily spicy.
Red chile is key, and if you make a spicing sauce, it'll fix it up. Restaurants use red chile oil -- but you can make it for cheap and on the fly at home if you can't find it.
Heat up 4 tbsp. oil preferably sesame oil in a saucepan -- and get it heated up on medium to medium highish.
Then take 2 tbsp. red pepper flakes (sames as what goes on pizza) and toss it in till it's browned and toasty.
You may choke on the fumes if you breathe in too much.
Strain the flakes out and put the oil in you mixture!
Also, this goes for any asian dish. Enjoy.
This post was edited on 6/29/10 at 11:06 pm
Posted on 6/30/10 at 3:54 am to eeb314
I would add some cayenne or paprika, maybe some white pepper.....add some fresh basil and cumin too.....maybe a touch of coconut milk....I like to cut up a potato or 2 and put in there too.
Posted on 6/30/10 at 4:47 am to eeb314
Add the sriracha sauce for the spice.
Posted on 6/30/10 at 6:15 am to eeb314
Olive oil? WTF?
Posted on 6/30/10 at 9:27 am to Jackalope
Like Jackalope said, the red hot chili oil is some kind of spicy, you could simply add 1/2 t to 1 teaspoon of it and the curry dish would become quite spicy, a little goes a long way. Or you could smoke/dry some Jamaican Reds and finely grind them up and throw a few pinches in the dish, that stuff is wall of fire hot and would not add more oil to your curry.
Posted on 6/30/10 at 10:29 am to tirebiter
Thanks for the suggestions! It was good, but more of a stir-fry than a curry. Rookie mistake. 
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News