More red curry paste recipes!

TROVE travelers, if you’re like us, you’ve been thinking about that delicious, flavorful Khao Soi all week after our awesome cooking class with Chef Mae. 

If you’re still craving those fabulous curry flavors, we’ve got a few recipe ideas that use your Thai and True red curry paste to help spice up your next dinner!

Coconut Curry Shrimp 

Red Curry Shrimp

This next-level dish, which serves four, is sure to impress next time you gather around the table. It’s the ideal recipe: easy but makes us look like we know what we’re doing. That’s how we like to roll 😊.

And if you were in Chef Mae’s class, you’re already in expert in one of the strategies you’ll use in the recipe!

Chef Mae’s explained how you use the “head” and the “tail” of coconut milk to make your Khao Soi. You can use that same strategy to make other curry dishes like this delicious Coconut Curry Shrimp.

The “head,” a bowl containing half of the coconut milk called for in the recipe, is used first for frying the curry paste and keeping the consistency of the paste thick. Then, the “tail” will be added next, which is a thinner mixture of the remaining coconut milk and water to achieve a soupier consistency.

Try this yummy coconut curry shrimp recipe complete with delicious shrimp, red curry paste, and colorful bell peppers. This one similarly puts your mortar and pestle to use to grind up and bring out the flavors in your red curry paste with the other ingredients in the sauce.

Ingredients

1 lb jumbo shrimp (peeled)

4 tbsp vegetable oil, divided

2 cloves garlic, minced 

1 tsp salt

1/2 onion 

2 bell peppers, cut into strips

1 cup coconut milk

4 tbsp fish sauce 

2 tbsp red curry paste

1 tbsp brown sugar

1/2 cup water (optional)

2 tbsp basil leaves, chopped

 

Instructions:

Step 1: Marinate shrimp for a few minutes with 1 tbsp oil, garlic, and salt (may not be needed depending on how salty your fish sauce is).

Step 2: Over medium-high heat, use 1 tbsp of oil to cook bell peppers and onion until fully cooked (around four minutes) before moving to a separate bowl.

Step 3: Use remaining oil to cook shrimp and move into another bowl. 

Step 4: Mash red curry paste, brown sugar, and fish sauce with a mortar and pestle. 

Step 5: Make your “head” and “tail” by splitting the coconut milk in half. Add the first half cup (the “head”) to the pan and slowly add your curry paste mixture.

Step 6: When the paste has thickened, add back shrimp and vegetables. Then, add the “tail,” water and remaining coconut milk to the pan (skip water for a thicker curry).

Step 7: Bring the mixture to a boil and then reduce to a simmer for five minutes before serving over rice. Top with fresh basil.

 

Curry Roasted Chicken 

Curried Chicken

We’ve all had those nights when making dinner seems to be a task too big for the end of a long day. (Believe us, our favorite take-out restaurants know our name at this point!) For those nights when you’re looking for a healthy and tasty meal, but aren’t excited about spending valuable relaxation time cooking, we’ve got an idea for you.

Check out this easy recipe from CookingLight that is soon going to be your new favorite way to eat chicken. All you need is 7 ingredients: chicken (this recipe calls for thighs, but you can choose your favorite cut), your red curry paste, garlic, lime, oil, salt and pepper.

This recipe serves four and we can guarantee it’ll be a hit at family dinner. Maybe try it the next time you do a meal prep session and you’ll be prepared for a busy week ahead with a tasty dish that won’t get old by day three or four! (Meal preppers know the struggle…)

Ingredients

1 1/2 tbsp red curry paste

1 tsp lime zest

1 grated garlic clove

4 bone-in, skin-on chicken thighs

5/8 tsp kosher salt

1/2 tsp black pepper

1 tbsp canola oil

 

Instructions:

Step 1: Preheat oven to 450°.

Step 2: Mix together red curry paste, garlic and lime zest in your mortar and pestle.

Step 3: Rub chicken with the curry mixture, covering the piece entirely. Add salt and pepper on top. 

Step 4: Over medium high heat with canola oil, cook chicken for eight minutes on the stovetop. Then, finish in the oven for 10-12 minutes and serve.

Enjoy! We hope you love these recipes as much as we do!

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Do you have any favorite curry recipes? It’s a year-round staple in our kitchen cabinets, so we’d love to hear your recommendations in the comments below.  If you missed our Chiang Mai adventure, it's not too late.

For more recipe ideas and dinner inspo, join our community of TROVE travelers on our private Facebook page! Our awesome chefs share their delicious meals and ideas with our travelers, and you’ll stay updated about what’s going on with TROVE! We hope to see you there!

 

 

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