Recipes with Red Thai Curry
Red Thai curry is the all-rounder among curries: medium hot, with the tang of kaffir lime and the creaminess of coconut. Exactly the combination that works with fish as well as vegetables and ground meat. These five recipes show you the range – from a crunchy burger to a warming soup.
Crunchy Thai Burger with Spicy Kooray Mayo
Marinated Oven-Baked Salmon with Lemon Broccoli
Chicken Satay Skewers with Pineapple Peanut Sauce
Pumpkin Curry Soup with Roasted Onion Cream
Spiced Tarte Flambée with Smoked Salmon and Feta
What makes red Thai curry special
The base is medium-hot red chili varieties. Add kaffir lime, lemongrass and coconut. On the Kooray heat scale, red sits in the middle: clearly noticeable, but not dominant. If you want to know how red compares to green, yellow and Massaman, you'll find it in the Thai Curry Guide.
How to prepare the sauce
Put the contents of the sachet in a pot, add water up to the mark (200 ml), stir and cook for three minutes over high heat. Done. No oil, no sautéing, no additives.