I love red curry and Thai curries in general–be it green curry, Panang curry, massaman curry, yellow curry, or red curry. There are many red curry recipes, each with slightly different ingredients, for example: potatoes, bamboo shoots, winter squash, pumpkins, Thai egg plants, etc. Chicken is commonly used for red curry, but there are pork red curry and beef red curry. Regardless of the meat of choice and side ingredients used, red curry is invaribly satisfying.
Thai red curry is traditionally richer compared to Malaysian chicken curry and Indian curries. Infused with lots of coconut milk, spice paste, and flavored with palm sugar plus fish sauce–two secret ingredients of Thai recipes–red curry goes extremely well with soft and aromatic jasmine rice. It is no wonder Thai curries are fast gaining popularity across the world…(get Thai red curry recipe after the jump)
For my red curry recipe, I used scallops, chicken, and paired them with some long beans and carrots. I also added some finely cut kaffir lime leaves that inevitably made the red curry extra aromatic and exotic in flavor. My red curry tasted utterly delicious, so much as that I finished the whole serving of steamed rice that was used for my photo prop. Talking about my red curry food photography, you ought to check them all out. I really like the red curry photo set–the vibrant colors and the tempting looking red curry would make you hungry. Just click on the image or “NEXT” to view the complete photoset.
Below please find my red curry recipe–a painless recipe that takes less than 30 minutes to prepare, and you will have a bowl of scrumptious and authentic Thai red curry.
Enjoy!
Ingredients:
4 oz. boneless and skinless chicken breast (cut into small cubes)
4 oz. big scallops
2 long beans (cut into 2-inch lengths)
Some thickly sliced carrot
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
1 1/2 tablespoon red curry paste ( I used Mae Ploy red curry paste)
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water
Method:
Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice.
Related Posts:
- Thai Curry
- Green Curry Recipe
- Chicken Curry with Potatoes
- Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
- Beef Massaman Curry Recipe
Get new recipes via RSS and reader or subscribe via email
{ 27 comments… read them below or add one }
Mmmmmmmmmm!! :D I’m drooling all over my keyboard!
Curry will be very nice for cooling Spring, and it will only takes 30 minutes to make!
Thank you for the recipe!
Reply
Rasa Malaysia replied:
Yng - yes, this red curry is very good. I think it tastes better than the red curry served at Thai restaurants. Yum!
Reply
The scallops stole all the limelight! so big! :D
I love all kinds of curry.
Reply
Rasa Malaysia replied:
Tiga, I love red curry the best compared to other Thai curries. Yes, scallops are awesome with red curry!
Reply
I am in Thailand right now! I can’t wait to have some of the real thing!
Reply
to have a curry during cold season.. it will be awesome… just love curry…..
Reply
Wow super delicous. I have a botle of red curry paste will try it with chciekn breast.
Love the sauce too.
Reply
Rasa Malaysia replied:
Happy Cook - yes, red curry sauce is very aromatic.
PenangTuaPui - you will not find better red curries in Penang…you have to try this red curry recipe.
Rachael - lucky you, of course, you will get the real authentic red curry!
Reply
What a nice blog and foods… Thnx.. have a nice day, medinem
Reply
I always love red curry but not green curry. Your curry with scallops is something new to me. Would give it a try!
Reply
Rasa Malaysia replied:
My Taste Heaven - next time I will make this red curry for you. I think you are more interested in the scallops than the curry. LOL.
Tasarimmekani - thanks for your nice comment. Do come back.
Reply
Oh yes please!!
Gorgeous photo,
superbe recipe.. yup I’m a fan! :)
Reply
Forgor to say, I use Mae Ploy as well, the best ready made paste I’ve found, but I must say, my Thai teacher’s was wayyyyy beyound. A lot of efforts though….
Reply
Did u say curry? Look at those scallops! 2 bowls of rice pls.
Reply
Rasa Malaysia replied:
Tummythoz - yeah, it’s a pity there aren’t big fresh scallops like these in Malaysia. They are best with red curry!
Christelle - I like Mae Ploy but I also like Maesri. I can’t tell the difference, will have to try it side-by-side.
Reply
Looks so good, cant wait to try out this recipie, I really like that you used the long bean with the chicken and scallops
Reply
Rasa Malaysia replied:
Sangita - yes, I think I have the best combination for the red curry. It’s really delicious!
Reply
This is yummy!!! Everytime I look at your photos I am drooling and have the urge to go and get something similar to eat :p
Reply
Oh yum!!! Love Thai curries and always try to have some packets of curry paste in my pantry…haven’t tried it with scallops yet…I can imagine how delicious this must be!
Reply
OMG, look at the size of those scallops! I’m wiping off drool from my keyboards…and I’ve been craving some spicy and pungent too. Sigh…agony :P
Reply
I wish I could find the kaffir lime leaves around here… I picked up a pack of Malaysian curry powder at the store recently and it was good, but I know there’s no way It’s as good as this would be! If I ever get my hands on those darn lime leaves!!!
Reply
Wow, looks so good. I’m a huge fan of curries. Many people don’t realize the difference between North Indian and South Indian curries- they’re vastly different. Most of the ‘curries’ sold in Indian restaurants abroad are mostly the Northern versions.
I’ve had Thai curries often, my sister makes them and I think they’re delicious. Are there different versions based on geography too?
Reply
I just came across your site and I love it! Great job - the pictures are so great, everything looks so delicious!
Asian food is one of my favorites so I cook Asian dishes pretty often. I’ll come back to your site to get some nice recipes to try.
Reply
Long time no visit you…the curry looks delicious, love the big juicy scallop that I’m staring at!
Reply
I LOVE Mae Ploy Red Curry Paste. I’ve made almost the exact same recipe with chicken or scallops, but not both together, I’ll have to try it. Your photo is gorgeous (as always!)
Reply
Looks gorgeous. I’m in a bit of a rut with my green curry from Hot Sour Salty Sweet (although it is wonderful. This post is the perfect excuse to try something new!
Reply
My mind goes blank for a second looking at those 2 big scallops! Yes, curry is my favourite esp the red one. ;)
Reply
I just discover your site and just love it. I am a Malaysian living in Austria so I miss Malaysian food too.
Reply
Delicious! I love curries, but am too intimidated to make it at home. I’ll definitely try this over the weekend~ :) I am new to your blog and loving it. Great photos & recipes!
Reply
Just to share my experience on good food. Whoever likes curry….should go to this place at Solaris Mont Kiara……Is called Asian Terrace Restaurant…i’ve been there for 5-6 times since they opened…..Almost all their food is really great.
Reply
I made this and it was sooooo yummy. my husband doesn’t like curry usually but he loved this. can i link to your recipe from my blog?
Reply
It would appear that this recipe is fairly popular. That’s good. But has anyone actually cooked it?
Reply
This recipe looks so delicious that I added a link to it from my dinner suggestion site http://tellmewhatsfordinner.com/idea/red-thai-curry/ .
I think a lot of people can be put off by this type of cooking, but as you’ve shown it can be very fast if you use an already made paste. I’ll have to wait until the Asian supermarket again until I can try to make it for myself!
Reply