Quick Dinner Recipes

Homemade Thai red curry recipe

This paste can be used in our Tom Yum Soup Recipe : a delicious hot and spicy Thai Shrimp soup recipe. It can also be used in the other Thai food recipes like Thai red chicken curry

If you can’t buy Thai Red Curry Paste ready made, here follows a recipe to make it yourself.

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Delicious Thai red curry paste recipe

This Thai red curry paste can be used in our Tom Yum Soup Recipe or in the other Thai food recipes like Thai red chicken curry. If you have made too much Thai red curry paste, freeze it in into small ready sized quantities. So you only need to make the Thai red curry paste once and can enjoy it for fast and easy Thai recipes later.

This Thai red curry paste can also be used to make an easy Thai green curry paste by using green chilies in stead of red chilies.

Read more about Thai food recipes at : Thai Food Recipe

Read this Thai red curry paste recipe at :
Thai red curry paste recipe

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This is mom’s curry recipe: lots of preparation to do if you only use a mortar and pestle.

A lot of sweat and tears for a delicious curry. More tears if you use an extra amount of chilies…

Quick dinner recipes

This curry chicken recipe is prepared much faster using a blender, but mom swears that the authentic flavor can only be reached by grinding the ingredients manually.

Ingredients Mom’s Curry Chicken

• 1.75 pound (800gr) boneless chicken thighs, skin removed
• 1 ripe tomato, cut into pieces
• 1/2 teaspoon (sea)salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons oil

(A):

• 1 tablespoon mustard seeds
• 1/4 teaspoon fenugreek
• 2 sprigs curry leaves (use the leaves only, not the stems)
• 100g onions, halved and sliced thinly
• 1 tablespoon grated fresh ginger
• 2 red chilies, seeded and sliced
• 2 green chilies, seeded and sliced

(B):

• 1 tablespoon ground coriander (ketumbar) powder
• 3 tablespoons Chili paste
• 1 tablespoon curry powder (for meat, we love the brand Baba in Malaysia, but choose your own preference)
• 1/2 teaspoon ground turmeric
• 7 ounce (200gr) long beans, cut into about 2 inch (4-5cm) lengths
• 2 cups (about half a liter - 470 ml) coconut milk (can be replaced with normal milk, but of course that gives a different taste)

Seasoning:

• 1/2 teaspoon (sea)salt or to taste
• 1/4 teaspoon sugar or to taste
• 1 teaspoon chicken stock granules
• Juice of 1 lime

Preparation: Mom’s Curry Chicken

1. Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.
2. Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.
3. Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.
4. Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste and dish out to serve.

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