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
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.
I used the Thai jasmine rice but you can just as easily use basmati rice or really any long-grain rice for this recipe. Coconut milk is what gives this rice its rich sweet creaminess. Oh, and it's fluffy too and just a bit sticky. The perfect combination to go with this chicken curry.
The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
It's important to taste your curry before serving, to check the seasoning and intensity. If at that final taste you find your flavors are too intense, too spicy, and even tasting a bit metalic, add in some fresh coconut milk. It will mellow out all the flavors and add a lovely fresh coconut aroma.
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.
Jasmine rice is a easier to prepare than the Basmati rice which is used more in Indian cuisine. Fragrant and delicious jasmine rice is amazing served with other Asian cuisines, from Thai to Japanese and Indonesian, Malaysian and Chinese. This is a good and easy side dish that you can prepare in about 20 minutes.
Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.
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.
You can give a curry depth by adding umami goodness. Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour. Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice.
To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.
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.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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