It was harder to avoid because of the the added spinach. I found the kaffir flavor too strong the first time I made it when I tried to eat around it. I did take care to remove the kaffir leaves after simmering and before adding the thai basil. The second time I made it, I was added bell peppers, thai basil, and fish sauce. Forego all chicken steps and add tofu 5 min into the simmer step. **If you’re adding tofu you’ll want firm or extra firm tofu cut in cubes. I did add spinach and 3 thai chilies in addition to everything else because I’m a spice fanatic.
The first time I made it, I didn’t have a few ingredients (bell peppers, chicken, thai basil, or fish sauce) so I forwent all of those ingredients and used tofu.
#Best thai red curry paste free
Also feel free to sub beef for chicken, I’ve been using flank steak with success! Great recipe but next time I’m going to taste it with one tbsp of fish sauce before adding more and make sure I have the thicker/rich version of coconut milk as the recipe calls for. The panang curry paste I use has 4000mg of sodium per can so watch out. For some reason I thought fish sauce sweetened the curry but I was very wrong after I tasted a bit of it. However this also opened my eyes to the amount of sodium in the fish sauce 1540mg per tbps. This time I had to add a bit of agave to sweeten the mixture. The can of coconut milk used had 0 cream at the top, and sloshed like water when shaken. The second time I made it (tonight) I was overwhelmed by the saltiness. When the can was shaken no liquid sound was detected. I believe this was due to the coconut milk having a thick layer of cream at the top. Thank you for taking the time to post this recipe! First time I made it the flavor was a little more sweet and rich, more akin to what I would find at a restaurant.
#Best thai red curry paste how to
Now if only I could figure out how to make their mango Thai sodas!!! This recipe was a near perfect start for me to make a copycat pineapple chicken curry from my favorite Thai restaurant in Gardena, California called Bowl Thai. I also use an Aloha pepper(orange and red combined). I couldn’t fine the kaffir lime leaves locally in Wisconsin so I bought them as a powder on Amazon and they have the perfect taste. I also am not a super hot fan so I used 2 cans of coconut milk both times and it had a spicy kick but not overbearing.
I also am not a seafood fan at all so I cut back the fish sauce to 1 tablespoon because it was way too much of a overbearing taste for me the first time I made it with 3 tablespoons. The second time I used canned pineapple in juice, did the same thing puréed and added pieces and it tasted much much better. The first time I used fresh pineapple that I made a purée with and then added chucks. I didn’t have the Thai basil and originally I used sweet basil, the second time I omitted that part completely. Love love love this! I’ve made it twice, first time I didn’t love it but decided to make some tweaks.
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