Thai Red Curry Puffs - A Great Appetizer, Snack or Party Dish - Healthy Thai Recipes (2024)

FAQs

What do you serve with Thai red curry? ›

This simple Thai Curry Sauce is extremely versatile. Serve it with rice, noodles, meat, veggies, or as a base for soups, marinades, and more. Simple ingredients, extremely versatile, and so addicting – that's this Red Thai Curry Sauce.

Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut milk. It's sweet and savoury, and it is quite rich.

While the dish's spiciness can vary based on the chef, typically, red curry is hotter than green. Red curry tends to be more versatile, while green is more unique in its flavors.

Other Curry Pastes

Other Thai / Malaysian curry pastes such as, yellow curry, laksa or Massaman also work well as substitutes. Indian curry pastes including madras, korma and vindaloo can also be used.

Traditionally, all Thai curries were made with the same ingredients except for one thing: the chillies. Red curry was made with several red chillies for a fiery hot dish, while green curry was made with green chillies, and yellow curry was made with yellow chillies.

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries.

How can I thicken up a Thai red curry sauce? Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

One study found that people who eat more curry powder are less likely to have high blood pressure. Another study found that having curry powder in a meal improves circulation immediately after the meal. The turmeric commonly found in curry powder also helps lower cholesterol, which makes heart disease less likely.

Which Thai curry is the hottest? ›

Made from young chillies, basil and coriander to give it its vibrant colour, the Thai Green Curry is considered the hottest, and is a fond favourite for those who adore Thai food.

Thai curries have a brighter flavor and soupier consistency, because they use lots of fresh herbs and are cooked for less time than Indian curries. It's worth your time stocking up on some of the unique ingredients — you can freeze herbs like lemongrass and kaffir lime leaves for multiple future uses.

Gaeng Daeng (Red Curry)

Meat, added to curry paste and coconut milk, is flavored by spices such as chili peppers, fish sauce, garlic or other herbs. Thai Red Curry's main ingredient may vary to shrimp, pork, chicken, duck, or even tofu.

Thai Penang red curry is richer and sweeter yet drier than the other curries. It is named for the island off the west coast of Malaysia and is served sometimes topped with coconut cream. The paste is made of dried or fresh red chilies and is usually prepared to be extremely spicy.

Cumin and chili powder work together as a swap-out ingredient for curry powder that deliver spicy warming notes. These spices work with meat dishes, stews and curries.

Curries are eaten in combination with rice, the long-grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as khanom chin (fermented rice noodles).

There are a few dishes that eat best with curry. These include rice, naan bread, dal, and chutney. Each dish has a unique flavor that perfectly complements the curry.

1. Eaten with fork and spoon: most Thai dishes that go with rice such as soups, curries, stir-fries. Typically, the rice will be served on a separate plate and you take some of the soup or curry, add it to the rice and use the spoon and fork to scoop it up and eat!