Note: Avoid using dried versions of kaffir leaves, galangal or basil. That will only ruin the flavour.
Ingredients
Red curry paste 2-3 tbsp
Water 250 ml
Coconut milk 500 ml
Kaffir lime 4 leaves
Pumpkin cubes (optional) 200g
Clear chicken broth (optional) ½ cup
Fish sauce 6 tbsp
Chicken (sliced thinly) 400g
Basil 20 leaves
Method
• Take half of the coconut milk in a pan and bring it to boil.
• Add curry paste into the boiling coconut milk and mix it well.
• Add kaffir lime leaves, fish sauce and meat to the mixture. Also pour in the chicken broth if you’re using it and cook till the meat is tender.
• Pour the remaining coconut milk to the curry along with water and pumpkin cubes. Cook till the pumpkin is soft. (You can add more water if pumpkin is still undercooked)
• Place some Thai basil leaves in the curry and let it simmer for 2 minutes.
• Serve hot with steamed rice.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Serves 3 people
Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called cheflingtales.com
Published in The Express Tribune, Ms T, March 3rd, 2013.
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COMMENTS (3)
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@Madiha Hamid: Thanks Madiha, will definitely try it out with Thai basil next time! By the way, do you use condensed coconut milk or canned milk?
Thanks Asad for sharing the tips. I agree that at times paste leaves lumps but if whisked well it can mix together. Instead of coriander, i would suggest using thai basil leaves (niaz bo in urdu). It gives an authentic flavour and also adds colour contrast.
In my experience, good coconut milk plays a huge rule in flavouring the red curry.
Very similar to the recipe I use however I don't use pumpkin, broth, or water. My only suggestion would be to cook the paste first in a little oil and then add the coconut milk as otherwise it clumps together and does not mix well, at least from my experience. I also add chopped scallions and green chillies for colour contrast (and heat/taste). Coriander (dhanya) should be a must while serving!