A delicious recipe from Jamie Oliver’s 7 Ways cookbook, this Thai Red Curry is made with basmati rice, large aubergines, sirloin steaks, spring onions, dry roasted peanuts, and Thai red curry paste. Serve this jamie oliver thai red curry with Shrimp Orzo Salad, Arugula Salad or Charlie Bird Salad.
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Jamie Oliver Thai Red Curry Ingredients
2 tablespoons Thai red curry paste
2 large aubergines (400g each)
1 can (400g) light coconut milk
1 mug (300g) basmati rice
2 sirloin steaks (225g each)
1 bunch of spring onions
50g dry roasted peanuts
1 lime
How To Make Jamie Oliver Thai Red Curry
Cook Rice and Aubergine: In a deep non-stick pan over medium heat, add 1 mug of rice, 2 mugs of boiling water (600ml), and a pinch of sea salt. Cover and cook for 12 minutes. Add the aubergine rounds on top of the rice for the last 8 minutes. Keep the pan covered.
Prepare and Cook Steak: Remove the sinew from the steaks and season with a pinch of salt and black pepper. Stand them fat side down in a large non-stick frying pan over medium-high heat. Turn them once they’re golden and sear each side to your liking.
Char Spring Onions: While the steak is cooking, trim and slice the spring onions into 2cm thick pieces. Add them to the pan with the steak to lightly char.
Make Peanut Crush: Use a pestle and mortar to crush the dry roasted peanuts.
Cook Aubergine Curry: Move the steak and spring onions to a plate to rest. Add the aubergine slices to the frying pan. Stir in the curry paste, followed by the coconut milk and half a can of water. Boil for 8 minutes or until the sauce thickens a bit.
To Serve: Fluff up the rice and divide it among warm plates. Add slices of steak, spring onions, and aubergine. Pour any resting juices into the sauce and spoon it over the dish. Sprinkle with crushed peanuts and serve with lime wedges for squeezing.
How To Make This Thai Red Curry Vegetarian
To make this Jamie Oliver Thai Red Aubergine Curry vegetarian, replace sirloin steaks with extra aubergine or tofu, or other vegetables that you prefer. Use vegetarian-friendly Thai red curry paste and vegetable stock. Follow the original cooking steps, swapping out the non-vegetarian ingredients.
What To Serve With Thai Red Curry
Pair your Thai Red Aubergine Curry with fluffy jasmine rice or steamed basmati rice. For a tangy kick, serve it with lime wedges for squeezing. Fresh cilantro leaves can also add a burst of flavor.
Place the leftover Thai Red Curry in an airtight container and store it in the fridge for up to 3 days.
In The Freezer:
Freeze the Thai Red Curry in a freezer-safe container, leaving some space at the top for expansion and it can be stored for up to 2 months.
How To Reheat Thai Red Curry
To reheat, thaw the frozen Thai Red Curry in the fridge overnight then transfer the curry to a saucepan and warm it over medium heat, stirring occasionally, until it’s heated through. If the curry is stored in the fridge, you can reheat it in the microwave in 30-second intervals, stirring in between, until hot.
A delicious recipe from Jamie Oliver’s 7 Ways cookbook, this Thai Red Curry is made with basmati rice, large aubergines, sirloin steaks, spring onions, dry roasted peanuts, and Thai red curry paste. You can pair your Thai Red Curry with jasmine rice, lime wedges, fresh cilantro leaves, and a side of steamed vegetables.
Jamie Oliver Thai Red Curry Ingredients
How To Make Jamie Oliver Thai Red Curry
Cook Rice and Aubergine: In a deep non-stick pan over medium heat, add 1 mug of rice, 2 mugs of boiling water (600ml), and a pinch of sea salt. Cover and cook for 12 minutes. Add the aubergine rounds on top of the rice for the last 8 minutes. Keep the pan covered.
Prepare and Cook Steak: Remove the sinew from the steaks and season with a pinch of salt and black pepper. Stand them fat side down in a large non-stick frying pan over medium-high heat. Turn them once they’re golden and sear each side to your liking.
Char Spring Onions: While the steak is cooking, trim and slice the spring onions into 2cm thick pieces. Add them to the pan with the steak to lightly char.
Make Peanut Crush: Use a pestle and mortar to crush the dry roasted peanuts.
Cook Aubergine Curry: Move the steak and spring onions to a plate to rest. Add the aubergine slices to the frying pan. Stir in the curry paste, followed by the coconut milk and half a can of water. Boil for 8 minutes or until the sauce thickens a bit.
To Serve: Fluff up the rice and divide it among warm plates. Add slices of steak, spring onions, and aubergine. Pour any resting juices into the sauce and spoon it over the dish. Sprinkle with crushed peanuts and serve with lime wedges for squeezing.
Keywords:Jamie Oliver Thai Red Curry, Thai Red Curry
The best side dishes to serve with Thai curry are jasmine rice, zucchini noodles, roasted potatoes, spring rolls, cucumber salad, mango kani salad, brown rice with vegetables, steamed dumplings, bok choy, grilled pineapple, thai peanut noodles, papaya salad, coconut rice, sautéed green beans, and stir-fried morning ...
Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.
Very fragrant – from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it's more fragrant with chilli than Thai Yellow Curry. Creamy, sweet, and salty. But all too often, Thai takeout places make it far too sweet!
In its simplest form, Thai curry consists of a spiced sauce or paste that blends aromatic spices, is mixed with protein and vegetables, and typically served with rice or noodles.
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
As well as heat, you need something salty – shrimp paste, or fish sauce – and some aromatics, like lemongrass and galangal, as well as the shallots and garlic which give the curry pungency and depth. The other ingredients are, as we will see, up for debate.
An interesting characteristic of Thai curries is that they are made of fresh ingredients only. Contrary to the Indian cooking, Thai restaurant prefers to use fresh herbs and spices to make the curry dishes, including fresh chillies and roots.
To further the complexity of flavors, we also add Thai sweet chili sauce, and the classic cast of Thai food characters: soy sauce, fish sauce, lime juice, brown sugar, dried basil and a bay leaf. Its a somewhat long list of ingredients, but most of them you are just dumping into the sauce.
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.
The preference of Thai red curry or green curry depends on personal taste. Some people might prefer the spicier and bolder taste of red curry, while others might enjoy the more herbal and fragrant flavor of green curry. Both are delicious in their own ways, and it's worth trying both to see which one you like better.
People love green curry because of the gentle balance of heat, sweet, and acid from the chiles, lime, and fresh herbs. Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.
Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.
In its simplest form, curry is an Indian gravy or sauce that is used in tandem with meat, tofu, or vegetables. It's served rice, most popularly Basmati rice, and contains many different kinds of spices. Depending on what your recipe calls for, you could have a mild curry or a curry that's super spicy.
“Light, crisp white wines with a bit of sweetness (like an off-dry Riesling) are safe zones when pairing with Thai food. However, if you are in the mood for red wine, go for light-bodied, light tannin, and high acidity wines like Pinot Noirs or Gamays.
Anything and everything. Seriously! While other curries in Thailand have common meat pairings, for example massaman is usually paired with chicken or beef, the basic a Thai red curry can take any and all proteins and vegetables.
Thai people use a spoon and fork to eat curry, unless it is a noodle with curry soup like Khao Soi in which case chopsticks are used. Add a small amount of curry (meat and vegetables) on top of the rice, mix well into the rice and scoop the rice and curry with small and perfect bites.
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