(Hotter Than It Looks) Thai Curry Base
(Hotter Than It Looks) Thai Curry Base

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, (hotter than it looks) thai curry base. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

(Hotter Than It Looks) Thai Curry Base is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. (Hotter Than It Looks) Thai Curry Base is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook (hotter than it looks) thai curry base using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make (Hotter Than It Looks) Thai Curry Base:
  1. Get yellow onion, finely minced
  2. Get very finely chopped cilantro and/or basil (This is a great use for all those stems!)
  3. Get finely minced ginger
  4. Get finely minced garlic
  5. Get serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
  6. Take crushed red chili flakes (like the kind you use on pizza and pasta)
  7. Take the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
  8. Prepare oil
  9. Get curry powder, depending on how strong a curry flavor you prefer
  10. Prepare fish sauce
  11. Take lime juice
  12. Get kosher salt
  13. Take sugar
  14. Prepare coconut milk (they're usually somewhere between 13 and 15 ounces)
Instructions to make (Hotter Than It Looks) Thai Curry Base:
  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! :)

So that is going to wrap this up with this exceptional food (hotter than it looks) thai curry base recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!