Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, (hotter than it looks) thai curry base. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
(Hotter Than It Looks) Thai Curry Base is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. (Hotter Than It Looks) Thai Curry Base is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have (hotter than it looks) thai curry base using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make (Hotter Than It Looks) Thai Curry Base:
- Get yellow onion, finely minced
- Make ready very finely chopped cilantro and/or basil (This is a great use for all those stems!)
- Get finely minced ginger
- Prepare finely minced garlic
- Make ready serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
- Take crushed red chili flakes (like the kind you use on pizza and pasta)
- Get the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
- Prepare oil
- Get curry powder, depending on how strong a curry flavor you prefer
- Make ready fish sauce
- Prepare lime juice
- Take kosher salt
- Take sugar
- Prepare coconut milk (they're usually somewhere between 13 and 15 ounces)
Instructions to make (Hotter Than It Looks) Thai Curry Base:
- 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 that's 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! :)
So that’s going to wrap this up for this special food (hotter than it looks) thai curry base recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
