Spicy Red Curry with a Modern Twist

Ingredients

This Nouvelle cuisine adaptation of Phrik kaeng phet retains the essence of the original Thai dish by preserving the spicy and aromatic flavors of the red curry. However, it elevates the presentation and refines the cooking techniques to create a more visually appealing and sophisticated dish. The use of precise plating techniques and the incorporation of modern ingredients and flavors give this dish a contemporary twist, making it a perfect fusion of Thai and Nouvelle cuisines. We alse have the original recipe for Phrik kaeng phet, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) red curry paste 1 tablespoon (15g) red curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup (150g) snap peas 1 cup (150g) snap peas
• 1 cup (150g) baby corn 1 cup (150g) baby corn
• 1 cup (150g) tofu or chicken, cubed 1 cup (150g) tofu or chicken, cubed
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Cooked jasmine rice, for serving Cooked jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Stir in the red curry paste and cook for another minute to release its flavors.
3. 3.
   Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
4. 4.
   Add the fish sauce, soy sauce, lime juice, and brown sugar. Stir well to combine.
5. 5.
   Add the red bell pepper, snap peas, baby corn, and tofu or chicken to the pan. Simmer for 10-15 minutes, or until the protein is cooked through and the vegetables are tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the spicy red curry over a bed of jasmine rice, garnished with fresh basil and cilantro leaves.

Treat your ingredients with care...

• Tofu — For a firmer texture, press the tofu before cubing it. This will help remove excess moisture and allow it to absorb more flavors from the curry.
• Red curry paste — Adjust the amount of red curry paste according to your spice preference. Add more for a spicier curry or reduce the amount for a milder version.
• Jasmine rice — Rinse the jasmine rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra burst of freshness, squeeze some lime juice over the curry just before serving.
• Experiment with different protein options such as shrimp, beef, or even mixed vegetables for a versatile twist.
• If you prefer a thicker curry sauce, simmer the mixture for a few extra minutes to allow it to reduce and thicken.
• To add a touch of sweetness, garnish the dish with a sprinkle of toasted coconut flakes.
• For an added crunch, top the curry with crushed peanuts or cashews.

Serving advice

Serve the spicy red curry with jasmine rice on the side to soak up the flavorful sauce. Provide small bowls of fresh herbs, such as basil and cilantro, for diners to garnish their own plates. Accompany the dish with lime wedges for an extra tangy kick.

Presentation advice

Create an elegant presentation by arranging the curry and rice on a large white plate. Place the curry in the center and surround it with a ring of jasmine rice. Garnish the curry with a few sprigs of fresh herbs and a lime wedge on the side. The vibrant colors and contrasting textures will make the dish visually appealing.