Global: Building a Basic Thai Red Curry

Notes

The science behind Thai red curry lies in the balance of heat and creaminess. The chilies release capsaicin, which creates the curry's signature heat, while coconut milk's fats help to distribute the flavors evenly. To avoid common mistakes, always toast and grind your spices fresh to maximize aroma. Be cautious with the amount of shrimp paste; too much can overpower the dish with an intense fishiness. For safety, handle chilies with care to avoid skin irritation, and never use metal utensils on a non-stick pan to prevent damage. This curry can be made ahead; store it in an airtight container in the fridge for up to 3 days or freeze for up to a month.

Steps

1. 1 Toast coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant.
2. 2 Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
3. 3 In a blender or food processor, combine fresh red chilies, lemongrass, galangal, garlic, shallots, shrimp paste, and the ground spices.
4. 4 Pulse the mixture while slowly adding coconut milk until you achieve a smooth paste.
5. 5 Heat 2 tablespoons of oil in a large pot or pan over medium heat.
6. 6 Add the curry paste and sauté for 3-4 minutes, stirring constantly, until fragrant and oil separates.
7. 7 Pour in the remaining coconut milk, stirring well to combine.
8. 8 Bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld.
9. 9 Add your choice of protein and cook until nearly done.
10. 10 Stir in vegetables and cook until tender, about 5-7 minutes.
11. 11 Season with fish sauce and palm sugar to taste, adjusting for saltiness and sweetness.
12. 12 Stir in kaffir lime leaves and remove from heat just before serving.
13. 13 Serve hot with steamed jasmine rice.