Thai Red Curry Chicken Soup Recipe on Food52 (2024)

FAQs

How to make Thai red curry more spicy? ›

If you're looking for a spicier red curry, use hotter peppers. Thai peppers are excellent here if you can find them, but if not, use your favorite chili peppers of choice.

Any mild green pepper, such as an Anaheim or Cubanelle, will work, though, and if you want to make this more spicy, you could mix in some Jalapeno or Serrano chiles.

The spiciest option, red curry paste is rich and fiery. Green curry paste is often considered the most popular of the three because it offers a mild, balanced flavor that is both rich and herbaceous. Yellow curry paste is heartwarming and slightly sweet and its spiciness can vary depending on the types of chilies used.

Yellow curries can be quite mild, but if you want to add some heat, add any kind of smaller spicier dried chilies such as Thai or chiles de arbol. White peppercorns, black will also work.

Thai red curry gets its colour from the red chillies used in the paste. They can be hot, but the spice factor in this Thai curry is toned down a little by the inclusion of coconut milk. If you're making this Thai curry from scratch at home, you can always remove the seeds from your chillies to make it less spicy, too.

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.

Thai chiles: A thin-skinned chile typically found in red and green, popular in numerous Asian dishes. (Bird chile is the name of the dried form; drying the chile gives it the hook shape, similar to a bird's beak.) Substitution: Fresh or dried cayenne peppers or serrano chiles.

If you are unable to get all of the ingredients to make your own curry paste, you can use curry powder instead. Generally, use 1 teaspoon of curry powder for every tablespoon of curry paste in any given recipe. You can adjust to your flavor preferences from there. That's it, my friends.

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.

What vegetables are good in curry? ›

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.

One of the most popular curries in Thailand is green curry, also known as kaeng khiao wan in Thai. It's a spicy curry that is made with a base of green chili peppers, shallots, garlic, lemongrass, and cilantro.

Turmeric itself is not spicy like a chili pepper, and it also doesn't have that zestiness that ginger has; But it does pair perfectly with ginger, chilies, and other spicy ingredients. While the taste may not be strong, turmeric does add a nice touch to countless foods―it's not just for curry.

Adding lime juice can to your dish can balance out the sweetness. In case, you don't want too much of tanginess in the dish you can also add vinegar white wine vinegar, red wine vinegar, balsamic vinegar.

Can I add more Thai red curry paste to my soup after finishing the recipe? You can do anything you want (you're the chef)… however, curry paste is typically dry-fried a bit at the beginning of the process and then is tempered with coconut cream/milk before adding everything in.

While spices like red and green chilies are used to add heat to a dish, other spices like cumin and cinnamon are used to create complex flavors. Meanwhile, ingredients like chili peppers, ginger, garlic, and peppercorn give Thai food the tingling spicy sensation that people love.

The most probable reason for the Thai curry to taste bland is that the flavor inducing ingredients such as galangal, garlic, onion are being added in less than required dosage. If the herb mix is not right then also the Thai curry may taste bland.

The color of the chilies and other ingredients gives each curry its distinct hue. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies.