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This product has no significant nutritional value.
HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.
STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
SERVE over cooked Jasmine Rice, if desired.
I agree needs heat. I didn't find that the veggie flavors leached into the curry, but I dont like mooshy veg so I stopped at 5min. I did precook my meat in curry and oil though. Next time will add chilis. but not a bad start.
Monique | November 12, 2017 |
I used Thai Kitchen red curry paste last night and it was delicious. However, the recipe posted here is wrong and will deliver an unsatisfactory result. The curry sauce should be prepared in a sauce pan that is separate from the vegetables (and meat, too, really), especially if you are using things like bell pepper that add a strong flavor when cooked. This is because the flavors that leach from the vegetables as they cook will distort the taste of the sauce, and you cannot effectively undo the damage by adding more curry paste -- it just doesn't work. In my experience, it is absolutely necessary to steam or stir fry the meats and vegetables in a pan. Then, in a sauce pan, heat 1 can of coconut milk, and, when it begins to steam on top, gradually add and stir in the curry paste until you have used about half of the 4-ounce jar. Once all the curry paste has dissolved evenly, your sauce is complete. It is not necessary to add fish sauce, brown sugar, chicken stock, or anything else. Between the curry paste and coconut milk alone, the taste of the sauce will be akin to the red curry sauce you get at any Thai restaurant in the United States. Then, on a plate or in a bowl, put your desired portion of meat and vegetables. Spoon the amount of curry sauce you find palatable onto the meat and vegetables, and add a scoop of cooked, white jasmine rice. Another tip: soaking the meat in a brine (i.e. 1/2 gallon water + 1/2 cup salt) overnight will ensure that it stays tender while you are cooking it, though you will want to pat out with a paper towel as much moisture as you can before you start cooking (and throw the brine away, obviously -- it is no longer needed after the meat has soaked overnight). This is not required and does not change the taste of the meal, it only serves to keep the meat tender.
Natalie | July 12, 2017 |
This was my first time making this dish and it turned out OK. Having lived in Thailand for a few years, I have had much better. Though it was a great first attempt. I will tweak it a bit next time. Also, I love food with HEAT, I will add a few chilies next time.
Robert | March 05, 2017 |