Red Curry Recipe
I love red-colored curry and Thai curries in general–be it green curry, Panang curry, massaman curry, yellow curry, or red-colored curry. You will discover quite a few red-colored curry recipes, each with slightly several ingredients, for instance: potatoes, bamboo shoots, winter squash, pumpkins, Thai egg plants, etc. Chicken is commonly employed for red-colored curry, but there are pork red-colored curry and beef red-colored curry. Regardless of the meat of choice and side ingredients applied, red curry is invaribly satisfying.
Thai red-colored curry is traditionally richer compared to Malaysian chicken curry and Indian curries. Infused with lots of coconut milk, spice paste, and flavored with palm sugar plus fish sauce–two secret ingredients of Thai recipes–red curry goes extremely well with soft and aromatic jasmine rice. It’s no wonder Thai curries are fast gaining popularity across the world…(get Thai red curry recipe after the jump)
For my red-colored curry Recipe, I utilized scallops, chicken, and paired them with some long beans and carrots. I also added some finely cut kaffir lime leaves that inevitably made the red-colored curry additional aromatic and exotic in flavor. My red curry tasted utterly delicious, so much as that I finished the whole serving of steamed rice that was utilised for my photo prop. Talking about my red curry food photography, you ought to check them all out. I actually like the red curry photo set–the vibrant colors as well as the tempting looking red curry would make you hungry. Just click on the image or “NEXT” to view the complete photoset.
Below please locate my red-colored curry recipe–a painless recipe that takes less than 30 minutes to prepare, and you’ll have a bowl of scrumptious and authentic Thai red-colored curry.
