Recipe of (Hotter Than It Looks) Thai Curry Base

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, (hotter than it looks) thai curry base. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

(Hotter Than It Looks) Thai Curry Base is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. (Hotter Than It Looks) Thai Curry Base is something which I’ve loved my entire life.

Guide to Make (Hotter Than It Looks) Thai Curry Base

To get started with this recipe, we have to 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 cook it.

Ingredients

The ingredients needed to make (Hotter Than It Looks) Thai Curry Base:

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

Instructions

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! :)

As simple as that How to Make (Hotter Than It Looks) Thai Curry Base

So that’s going to wrap it up for this special food (hotter than it looks) thai curry base recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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