Recipe: Yummy (Hotter Than It Looks) Thai Curry Base

Mamie Cobb

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Recipe: Yummy (Hotter Than It Looks) Thai Curry Base Delicious, fresh and tasty.

(Hotter Than It Looks) Thai Curry Base. Great recipe for (Hotter Than It Looks) Thai Curry Base. On the night this recipe was created, we had shrimp, shrooms, and snow peas with which to make dinner, and Hubbalicious said he wanted something spicy, to which I mused aloud how I've noticed that people who tend to say, "Oh, that's spicy!". The base is made with fresh, young green chilis which makes green curry hotter than other curries and in our opinion one of the best tasting!

Which is hotter, Thai red curry or Thai green curry?

As a Thai and the owner of My Thai Curry, a curry paste company that ships its products all over the world I feel I am pretty well placed to answer this question.

Until fairly recently I had no difficulty in giving an unequivocal answer to the question.

You can cook (Hotter Than It Looks) Thai Curry Base using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of (Hotter Than It Looks) Thai Curry Base

It’s 1/4 of yellow onion, finely minced.
You need 1/4 cup of very finely chopped cilantro and/or basil (This is a great use for all those stems!).
It’s 2 Tablespoons of finely minced ginger.
Prepare 2 Tablespoons of finely minced garlic.
You need 3 of serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.).
It’s 1 Tablespoon of crushed red chili flakes (like the kind you use on pizza and pasta).
Prepare of the zest of 1 lime (or 3 kaffir lime leaves finely julienned).
Prepare 2 Tablespoons of oil.
It’s 1-2 teaspoons of curry powder, depending on how strong a curry flavor you prefer.
It’s 1 Tablespoon of fish sauce.
It’s 1 Tablespoon of lime juice.
Prepare 1 teaspoon of kosher salt.
Prepare 1 teaspoon of sugar.
You need 1 can of coconut milk (they're usually somewhere between 13 and 15 ounces).

Curry is called gaeng phet in Thai.

In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary sense.

When searching for a Thai curry recipe, note that often times the water-based curries are categorized with soups, because not all gaeng are spicy curries.

Gaeng also encompasses mild flavored soups called gaeng joot i.e. clear Thai soups.

(Hotter Than It Looks) Thai Curry Base step by step

In a preheated medium high pan, saute the aromatics - onion, garlic, ginger, chilies, chili flakes, and lime zest - in the 2 Tablespoons of oil until the onions are translucent. Add the curry powder, stir to incorporate, and let the curry bloom for a minute or so..
Add the remainder of the ingredients and stir to incorporate thoroughly, turn the heat up to high, and bring the curry to an active boil for a minute..
Add in your protein and veg and bring the curry back up to a boil for a minute or so, turn the heat down to medium high, and let it simmer, uncovered, for 5 minutes, or until your protein is cooked through. Bite sized pieces of seafood will take no time at all (3 to 5 minutes), white meat chicken a little bit longer (5 to 7 minutes), and dark meat yet longer (7 to 10 minutes)..
Give it a stir, adjust the seasoning if needed - a little more salt or fish sauce if you want it saltier, a little more lime juice if you like extra tang, maybe a pinch more of sugar to round out all the flavors - simmer another minute or two, and thats it! Serve with steamed rice..
For the curry in this pic I used: 1 pound shrimp, peeled and deveined (I used 31/40 size), 1/2 pound button or crimini mushrooms, 1/2 pound snow peas, 1/2 red bell pepper cut into 1/4-inch strips, and an 8 oz can (the short one) of bamboo shoots, drained. But you can of course use whatever veg you like and have handy, following the general measurement guidelines of 1 pound of protein and 1 pound of veg for 4 servings..
Enjoy! :).

Thai green curries also have basil, coriander and lime leaf added to them, to enhance the flavor and green tinge.

In South Thailand bird's eye chillies are added in green Thai curry, which makes it spicier and hotter than the red Thai curry.

Thai curries are usually made with a hefty dose of coconut milk, and that won't do your diet any favors.

Green Curry Green curry is considered the most popular curry in Thai cuisine.

The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.