Easiest Way to Make Appetizing (Hotter Than It Looks) Thai Curry Base

hotter than it looks thai curry base recipe main photo

(Hotter Than It Looks) Thai Curry Base.

(Hotter Than It Looks) Thai Curry Base 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

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

(Hotter Than It Looks) Thai Curry Base instructions

  1. 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..
  2. 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..
  3. 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)..
  4. 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..
  5. 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..
  6. Enjoy! :).

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