Recipes with Red Thai Curry
Red Thai curry is the all-rounder: medium hot, with the tang of kaffir lime and the creaminess of coconut. That combination works with fish, with vegetables and with minced meat alike. These five recipes show the range — from a crunchy burger to a warming soup.
Crunchy Thai Burger with Spicy Kooray Mayo
Marinated Baked Salmon with Lemon Broccoli
Chicken Satay Skewers with Pineapple Peanut Sauce
Pumpkin Curry Soup with Roasted Onion Cream
Spiced Tarte Flambee with Smoked Salmon and Feta
What makes red Thai curry
The base is medium-hot red chilli varieties, joined by kaffir lime, lemongrass and coconut. On the Kooray heat scale, red sits in the middle: clearly noticeable, but never dominant. If you want to know how red compares to green, yellow and massaman, you will find it in the Thai Curry Guide.
How to prepare the sauce
Empty the sachet into a pan, fill with water up to the mark (200 ml), stir and cook for three minutes over high heat. Done. No oil, no frying, no additives.