Gordon Ramsay's Thai red curry with duck and lychees recipe (2024)

FAQs

How to make Thai curry more flavorful? ›

Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.

An interesting characteristic of Thai curries is that they are made of fresh ingredients only. Contrary to the Indian cooking, Thai restaurant prefers to use fresh herbs and spices to make the curry dishes, including fresh chillies and roots.

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.

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency.

Basically, it's depend on individual preference and the places you eat. At most street food shops, curry is put over rice as is usually we eat at home. If you order curry together with say fried egg or fish, each will be placed on either side so not to mix them.

Thai food is generally considered healthy due to its emphasis on fresh ingredients, lean proteins, and a balance of flavors. It incorporates a variety of vegetables, herbs, and spices.

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Can I use coconut cream for Thai curry? ›

Both coconut cream and milk are staples in Thai cuisine, often used as a base for soups and curries. Choosing the right coconut milk can make all the difference to your dish.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

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.

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.

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.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric.

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.

As well as heat, you need something salty – shrimp paste, or fish sauce – and some aromatics, like lemongrass and galangal, as well as the shallots and garlic which give the curry pungency and depth.