A delicious recipe from Jamie Oliver’s 7 Ways cookbook, this Thai Red Curry is made with basmati rice, large aubergines, sirloin steaks, spring onions, dry roasted peanuts, and Thai red curry paste. Serve this jamie oliver thai red curry with Shrimp Orzo Salad, Arugula Salad or Charlie Bird Salad.
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Jamie Oliver Thai Red Curry Ingredients
2 tablespoons Thai red curry paste
2 large aubergines (400g each)
1 can (400g) light coconut milk
1 mug (300g) basmati rice
2 sirloin steaks (225g each)
1 bunch of spring onions
50g dry roasted peanuts
1 lime
How To Make Jamie Oliver Thai Red Curry
Cook Rice and Aubergine: In a deep non-stick pan over medium heat, add 1 mug of rice, 2 mugs of boiling water (600ml), and a pinch of sea salt. Cover and cook for 12 minutes. Add the aubergine rounds on top of the rice for the last 8 minutes. Keep the pan covered.
Prepare and Cook Steak: Remove the sinew from the steaks and season with a pinch of salt and black pepper. Stand them fat side down in a large non-stick frying pan over medium-high heat. Turn them once they’re golden and sear each side to your liking.
Char Spring Onions: While the steak is cooking, trim and slice the spring onions into 2cm thick pieces. Add them to the pan with the steak to lightly char.
Make Peanut Crush: Use a pestle and mortar to crush the dry roasted peanuts.
Cook Aubergine Curry: Move the steak and spring onions to a plate to rest. Add the aubergine slices to the frying pan. Stir in the curry paste, followed by the coconut milk and half a can of water. Boil for 8 minutes or until the sauce thickens a bit.
To Serve: Fluff up the rice and divide it among warm plates. Add slices of steak, spring onions, and aubergine. Pour any resting juices into the sauce and spoon it over the dish. Sprinkle with crushed peanuts and serve with lime wedges for squeezing.
How To Make This Thai Red Curry Vegetarian
To make this Jamie Oliver Thai Red Aubergine Curry vegetarian, replace sirloin steaks with extra aubergine or tofu, or other vegetables that you prefer. Use vegetarian-friendly Thai red curry paste and vegetable stock. Follow the original cooking steps, swapping out the non-vegetarian ingredients.
What To Serve With Thai Red Curry
Pair your Thai Red Aubergine Curry with fluffy jasmine rice or steamed basmati rice. For a tangy kick, serve it with lime wedges for squeezing. Fresh cilantro leaves can also add a burst of flavor.
Place the leftover Thai Red Curry in an airtight container and store it in the fridge for up to 3 days.
In The Freezer:
Freeze the Thai Red Curry in a freezer-safe container, leaving some space at the top for expansion and it can be stored for up to 2 months.
How To Reheat Thai Red Curry
To reheat, thaw the frozen Thai Red Curry in the fridge overnight then transfer the curry to a saucepan and warm it over medium heat, stirring occasionally, until it’s heated through. If the curry is stored in the fridge, you can reheat it in the microwave in 30-second intervals, stirring in between, until hot.
A delicious recipe from Jamie Oliver’s 7 Ways cookbook, this Thai Red Curry is made with basmati rice, large aubergines, sirloin steaks, spring onions, dry roasted peanuts, and Thai red curry paste. You can pair your Thai Red Curry with jasmine rice, lime wedges, fresh cilantro leaves, and a side of steamed vegetables.
Jamie Oliver Thai Red Curry Ingredients
How To Make Jamie Oliver Thai Red Curry
Cook Rice and Aubergine: In a deep non-stick pan over medium heat, add 1 mug of rice, 2 mugs of boiling water (600ml), and a pinch of sea salt. Cover and cook for 12 minutes. Add the aubergine rounds on top of the rice for the last 8 minutes. Keep the pan covered.
Prepare and Cook Steak: Remove the sinew from the steaks and season with a pinch of salt and black pepper. Stand them fat side down in a large non-stick frying pan over medium-high heat. Turn them once they’re golden and sear each side to your liking.
Char Spring Onions: While the steak is cooking, trim and slice the spring onions into 2cm thick pieces. Add them to the pan with the steak to lightly char.
Make Peanut Crush: Use a pestle and mortar to crush the dry roasted peanuts.
Cook Aubergine Curry: Move the steak and spring onions to a plate to rest. Add the aubergine slices to the frying pan. Stir in the curry paste, followed by the coconut milk and half a can of water. Boil for 8 minutes or until the sauce thickens a bit.
To Serve: Fluff up the rice and divide it among warm plates. Add slices of steak, spring onions, and aubergine. Pour any resting juices into the sauce and spoon it over the dish. Sprinkle with crushed peanuts and serve with lime wedges for squeezing.
Keywords:Jamie Oliver Thai Red Curry, Thai Red Curry
This rich and spicy curry is a great way to use cheaper cuts of beef. Slow cooking for two hours gives the meat a soft and melting texture and the sauce is thick and full of flavour.
The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
The preference of Thai red curry or green curry depends on personal taste. Some people might prefer the spicier and bolder taste of red curry, while others might enjoy the more herbal and fragrant flavor of green curry. Both are delicious in their own ways, and it's worth trying both to see which one you like better.
This simple Thai Curry Sauce is extremely versatile. Serve it with rice, noodles, meat, veggies, or as a base for soups, marinades, and more. Simple ingredients, extremely versatile, and so addicting – that's this Red Thai Curry Sauce.
Anything and everything. Seriously! While other curries in Thailand have common meat pairings, for example massaman is usually paired with chicken or beef, the basic a Thai red curry can take any and all proteins and vegetables.
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.
Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.
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.
People love green curry because of the gentle balance of heat, sweet, and acid from the chiles, lime, and fresh herbs. Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.
Thai curries have a brighter flavor and soupier consistency, because they use lots of fresh herbs and are cooked for less time than Indian curries. It's worth your time stocking up on some of the unique ingredients — you can freeze herbs like lemongrass and kaffir lime leaves for multiple future uses.
As mentioned, Jasmine rice is the most widely used type of Thai rice and can be used to prepare and accompany a range of recipes including classic Thai curries, fried or grilled meat and seafood, rich saucy dishes and even for fried rice (although best cooked a day ahead for fried rice to harden the texture).
Beef stew meat: Stew meat, often a mix of cuts like chuck and round, provides tenderness and a wonderful ability to absorb flavors, making it an excellent choice for curry. Short ribs: For a luxurious touch, short ribs add both succulence and a deep, meaty essence to your curry.
Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It's made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp.
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