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
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.
palm sugar (or brown sugar) helps balance the fish. Sweet Thai basil has an distinct anise like flavor and gives the curry nice aromatic finish. You can find them at mostAsian grocery stores. Fish sauce adds a savory depth of flavor.
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.
You can skim the fat off the coconut milk, then 'split' it to fry the paste in; this enhances the flavour and gives the curry an authentic glossy finish. Caramelising the sugar element of the sauce will also deepen the sweetness.
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.
Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.
Corn flour starch - in most curries, if it turns out to be runny, thr quick fix is corn flour starch. Simmer the flame - Yes. Most curries doesn't need to the thick when we actually prepare them.
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.
Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.
Why Use Lemon in Recipes? First — and most obviously — lemons add lemony flavor to dishes. As a charter member of the citrus family, the lemon hits both sweet and sour notes. In addition to adding its own distinctive flavor, the acidity of lemon juice and zest sharpens the other flavors in a dish.
Adding a squeeze of citrus, a splash of vinegar or some salt may also work (for both coconut-based and other curries like this goat curry) as they will balance out the flavour.
Another simple way to improve the taste of bland curries is by adding some slightly roasted onions, garlic, ginger. You can toss or caramelize them separately and add them to the curry and simmer for sometime so that it can absorb the flavours.
A curry can be sweetened by adding honey, syrup, or sugar. These ingredients add flavour and balance to a sour or bitter curry. Add around one tablespoon of either ingredient to your curry while cooking and taste. Continue to slowly add syrup, honey, or sugar to the dish until a sweet flavour is achieved.
While the store bought pastes may contain them, in my experience their aromas don't come through. So I've gotten in the habit of toasting a small amount of my own whole spices, pounding them into a powder in my mortar and pestle, then mixing that powder into my paste.
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