Updated: Nov 25, 2022
This Thai red curry recipe is adapted from a Bangkok Chef who specializes in traditional Thai cooking. The fragrant flavours and colours of this complex and savoury dish make this dish truly worthwhile if you enjoy Thai food, new ingredients, and cooking new cuisines!
Part 1: Red curry paste
1 cup dried red chilli (deseeded, and soaked in hot water)
1 medium piece galangal
1 cup chopped lemongrass
1 clove garlic
1 bunch cilantro
1 Tbsp cumin seed
1 Tbsp coriander seed
1 Tbsp paprika
1. Add all ingredients to a food processor and pulse until smooth.
Option: Add vegetable oil as necessary to create a paste.
Part 2: Fish ball
500g frozen white fish (Ex. Tilapia, basa)
1 Tbsp fish sauce
1 tsp white pepper
1. Add all ingredients to a food processor, blend until smooth and a bit sticky.
2. Form into small (1-2 inch) balls, set aside.
Part 3: Thai Red curry with Fishballs
1 cup red curry paste
1 litre coconut milk
500 ml coconut cream
1 bunch kefir lime leaf
Fish balls (from recipe above)
2 cup small eggplant (Thai eggplant if available)
2 cup green beans
1. In a deep bottomed pan on medium high heat, add curry paste coconut cream and palm sugar, Cook until sugar starts to caramelize, and colour starts to deepen.
Note: may need to lower temperature to avoid burning sugar.
2. Add all remaining ingredients, and simmer on low heat for 20-30 minutes.
3. Serve with jasmine rice or rice noodles or rice vermicelli
Thanks for reading!
About me: I'm Daniel Neuman, a Registered Dietitian and owner of Edmonton-based nutrition consulting company, Simplify Nutrition. I'm also a passionate foodie learning and teaching about global foods, evidence based nutrition, and practical cooking skills. If you like the content, stay connected. If you want to work with me, get in touch! I offer private cooking classes and nutrition consulting in-person and online!