How to Make Perfect (Hotter Than It Looks) Thai Curry Base

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We hope you got insight from reading it, now let’s go back to (hotter than it looks) thai curry base recipe. You can cook (hotter than it looks) thai curry base using 14 ingredients and 6 steps. Here is how you do that.

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

1. Provide 1/4 of yellow onion, finely minced.
2. Provide 1/4 cup of very finely chopped cilantro and/or basil (This is a great use for all those stems!).
3. Get 2 Tablespoons of finely minced ginger.
4. Use 2 Tablespoons of finely minced garlic.
5. Prepare 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. Take of the zest of 1 lime (or 3 kaffir lime leaves finely julienned).
8. Provide 2 Tablespoons of oil.
9. Provide 1-2 teaspoons of curry powder, depending on how strong a curry flavor you prefer.
10. Provide 1 Tablespoon of fish sauce.
11. Get 1 Tablespoon of lime juice.
12. Prepare 1 teaspoon of kosher salt.
13. Use 1 teaspoon of sugar.
14. Use 1 can of coconut milk (they're usually somewhere between 13 and 15 ounces).

Steps 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! :).

Green Thai curry is more or less similar to the red Thai curry, except that it gets its signature colour from the green chillies. Thai green curries also have basil, coriander and lime leaf added to them, to enhance the flavor and green tinge. In South Thailand bird's eye chillies are added in green Thai curry, which makes it spicier and hotter than the red Thai curry. Curry is called gaeng phet in Thai. In Thai gaeng means liquid and refers to both soups and curries and phet means hot in the incendiary sense.

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