1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed There are many good ones you can purchase from your local grocer, or even order online, but I like to make my own. Easy enough, isn’t it? When I want to really heat things up, I like to include a ghost pepper in my red curry paste, which takes it to a whole new level. Add the chopped jalapenos, onion and ginger. After 15 minutes has passed with the peppers, add the broccoli to the bottom rack of the oven beneath the peppers. Heat vegetable oil in a skillet over low heat. Add curry paste and fry a further 3 minutes. I used fresh cilantro and parsley, along with sliced peppers and red chili flakes. What I love about most curries is you can have them on the table in 30 minutes or so. 2 jalapeno peppers chopped. Not only is it quick and easy to make, but it is huge on flavor. Cook them down about 5 minutes, until softened. Privacy Policy. Remove the bell peppers and let them cool a couple of minutes. While the bell peppers are roasting, start the rice. Toss in some chopped chicken thighs or chicken breast, or even leftover chicken. Feel free to use extra curry powder here if you’d like for more curry flavor and heat. Garnish and enjoy. After it begins to simmer, cook about 5 minutes, then add the garlic. I’ll be sure to share! ), Vegan Apple Cider Donuts (Gluten-free and Oil-free), No Bake Vegan Brownies (Oil-free and Gluten-free). Want a seafood version? Depending on the size of florets, yours may take longer. Serve the red curry over prepared white rice or noodles, then squeeze a bit of fresh lime juice over the top. Stir in the lentils. Regarding the curry powder, different brands have varying levels of heat, so you may need to increase your curry powder and add a pinch of cayenne for a spicy kick. (about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes. This is the tastiest soup I have ever eaten in my life. Toss in some shrimp or scallops or even white fish. Also, please share it on social media. I gave my bowl a good squirt of fresh lemon juice right before serving for a bright note. Boom! Done! Want chicken? Add all of those black charred skins, yes, lots of flavor. This Thai red curry recipe is so easy to make with red curry paste and coconut milk, served with shrimp and lentils, though you can use your favorite proteins and vegetables. As I mentioned, it’s very easy to adapt to your favorite proteins and vegetables. First, heat a large pan or wok to medium heat and add 1 teaspoon oil. Add the coconut milk and stir. 4 cups (325g) broccoli florets (I like to use frozen, makes them more moist) 5 %, cups chicken stock or 3 cups vegetable stock. Let me know how you wind up making yours. Looking for vegetarian? Red curry isn’t meant to be overly hot and spicy, though you can easily spice it up with hotter peppers and a hotter red curry paste. Stir mustard seed into hot oil; cook and stir until seeds … Pour a lot over your rice and add the broccoli. Thai peppers are excellent here if you can find them, but if not, use your favorite chili peppers of choice. Once boiling, immediately cover and turn down to simmer. Bring to a quick boil and reduce the heat. Garnish and enjoy. — Mike H. NOTE: This recipe was updated on 10/30/20 to include new information and video. Add more milk if you want it milder and more creamy. It would go great over a large bed of roasted veggies too. Remove from the heat. Plus, they’re incredibly easy to customize with whatever protein or vegetables you happen to have on hand. Preheat the oven to 450 degrees and line 2 pans with parchment paper. Honestly its delicious, but dont be tempted to increase the curry paste as it spoils the delicate flavour. Taste and add more curry (will need more and possibly some cayenne, if you used a mild one) or lemon juice if you want it more tangy. Or use noodles. I used coconut-lime rice today. Cook them down about 5 minutes, until softened. Add any chickpeas or tofu, if desired. broccoli florets (I like to use frozen, makes them more moist), cashew milk (if you are allergic to nuts, then use soy milk or "lite" coconut milk, but choose a creamy one for best results), fine sea salt (to be added later with the sauce in the blender), Optional: Feel free to add chickpeas or tofu if you want an extra boost of protein. Heat the oil over medium-low heat in a large nonstick pan. Then peel and seed the peppers, cut into large segments. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. I recently made a homemade red curry paste for the site, and it’s a big component in building flavor for this recipe. Got any questions? Next, add in the garlic and cook another minute, stirring, until the garlic is fragrant. Ask away! Stir and cook for just a minute to heat the curry through and the milk sauce turns yellow. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Let’s talk about how we make red curry, shall we? It was originally published on 2/17/20. Give it a stir. The peppers will go black, turn to blacken all sides. I love it spicy, and hopefully you do, too. Red curry isn’t meant to be overly hot and spicy, though you can easily spice it up with hotter peppers and a hotter red curry paste. Use Thai peppers or something hotter for more heat. Simmer for 15 minutes to soften the lentils. ), Healthy Vegan Oil-Free Granola (So buttery! Serve the red curry over prepared white rice or noodles, then squeeze a bit of fresh lime juice over the top. Here you'll find hundreds of spicy recipes of all levels, some with a little, some with a LOT, but everything is adjustable to your personal tastes. You don’t have to go out for restaurant quality curry with this recipe on hand. Then carefully slice the bell peppers and remove the stem and seeds and add them to the blender (that already has the cashew curry cooked mixture in it). I used coconut-lime rice! Done in under 30 minutes! Add the chicken pieces; cook and stir for about … Coconut oil is great for this recipe, though any vegetable oil will do. Heat a large pan or wok to medium heat and add 1 teaspoon oil.