Quick and Easy Thai Red Curry | Aromatic, Fresh & Full of Flavour!
Today I'm going to show you how to make my quick and easy Thai red curry. Its an easy Thai curry made with shop-bought red curry paste, chicken and coconut milk. So fresh and aromatic!
Full printable recipe inc hints and tips available on our site:
Ingredients for the Thai Red Curry:
1 tbsp vegetable oil
1 onion peeled and chopped
3 chicken breasts about 720g chopped into bitesize pieces
2 cloves minced garlic
1 tsp minced ginger
1 tsp lemongrass paste
1 chicken stock cube crumbled
1 red pepper sliced
4 tbsp red Thai curry paste
14 oz 400g tin coconut milk
2 tsp fish sauce
1 tbsp palm sugar or light brown muscovado sugar
8 oz 225g tin of bamboo shoots, drained
10 fresh Thai basil leaves
1 tbsp fresh lime juice about half a lime
To serve:
Boiled rice
5-6 Fresh Thai basil leaves
4 sprigs fresh coriander cilantro
2 Thai chillies thinly sliced
1 lime sliced into wedges
#ThaiFood #Curry #Recipes
Peanut Curry Chicken - How to Make Chicken with Peanut Curry Sauce
Learn how to make a Peanut Curry Chicken recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Peanut Curry Chicken recipe!
Mackerel in Thai Red Curry Recipe (Choo Chee) ฉู่ฉี่ - Hot Thai Kitchen
A delicious dish with a fun name. Choo Chee involves any kind of seafood dish in a rich kaffir-lime-infused red curry sauced. I'm using the meaty and flavourful mackerel, but feel free to change it up!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Creamy Thai Salmon Curry in 30mins.
Quick and easy Thai Style Salmon Curry with, aromatic creamy red curry sauce. This dish is so easy to make but brings the best flavour.
Full recipe detail ▶️
???? Instruction
▢480 gram Salmon fillet About 17oz ( skinless salmon, cut into 4-5 pieces )
▢¼ tsp Salt
▢¼ tsp Black pepper
▢1-2 tbsp Vegetable oil sunflower, canola, or peanut oil
▢400 ml Coconut milk See details in note
▢3-4 tbsp Red curry paste Thai red curry paste, see details in note
▢1 stalk Lemon grass Bruised
▢2 tbsp Fish sauce
▢2 tbsp Palm sugar Or brown sugar
▢100 gram Bamboo shoots Tin or strips
▢1-2 Red chilli Bird eye or choice of fresh chillies cut thin slices
▢1 tsp Lime zest or kaffir lime zest, see details in note
▢handful Coriander
▢1 cup Water
Instruction
Season the salmon fillets with salt and black pepper and pan sear the salmon on both sides for about 2 minutes and set them aside.
Cook half of coconut milk and add red curry paste for 1-2minutes until oil start to separate.
Then add the remaining coconut milk water and water. Bring it to simmer.
Season the sauce with lemongrass, fish sauce, and palm sugar.
Add bamboo shoots, lime zest, and cook for 1-2 minutes.
Put the salmon fillets back in the pan and cook for another 3-4 minutes.
Finish with coriander and fresh chilli slices.
#Thaisalmoncurry #thaicurry #thaicuisine