Homemade Red Curry

Homemade Red Curry

The nice thing about the Netherlands is that you have many different types of food. Something from every culture. Now let’s take a look at the Indian cuisine. I love Indian food! I particularly like the Currys. Today you can read about the home-made Red Curry.

Different types of curry

You have different types of Curry. You have red, yellow and green curry. And of course there is a different taste to each color. So one spicier than the other. This depends on the Curry brand. The curry pastes are just for sale in the supermarket! On the side of the package is indicated with peppers how sharp the pasta is.

Red curry

The red curry that I am going to make has two peppers. I like spicy food but it doesn’t have to be. Tasty various vegetables, chicken and rice or quinoa and the food is ready again. Good luck!

The necessities

For about 2 to 3 people

-1 packet or jar of red curry. The small packages are for 1 time, the pots are for several times. Choose the color curry that you like best. This recipe can be used for all three colors.

-500 ml coconut milk

-400 grams of chicken thighs or chicken fillet. My preference goes to the chicken thighs because that is softer meat.

-bag of Chinese wok vegetables. But of course you can also cut this yourself, all the better!

-1 egg

-rice or quinoa

-possibly some coconut grater as a decoration.

The preperation

Preparation time: 30 to 40 minutes.

Step 1. Put 1 liter of boiled water in a pan and put it low on the heat. Put the chicken thighs or chicken fillet in uncut. Cover it and let it stand up for the next 30 minutes. We’re going to add pulled chicken to the curry. If you don’t like this, you can of course also bake the chicken.

Step 2. After 20 minutes you can start the curry. Fry the vegetables in a wok, add the curry package and the coconut milk and stir well. If you have purchased a jar of curry you will need approximately four spoons. 300 ml is enough of the coconut milk. If you want it to be a little thinner and less spicy, you can add a little more coconut milk. Put the lid on and put it on a low heat so that the curry sauce can thicken.

Step 3. The chicken is ready after 30 minutes. Remove this from the water with a fork or strainer. I use this water for the rice. This saves a lot of time and so the broth enters the rice so that it has a little more taste. Add about two cups of rice or quinoa. I use quinoa now. Let this boil for ten minutes. After about 4 minutes I add an egg because I really like egg with my curry. So you only have 1 pan to make dirty, haha.

Step 4. The chicken has cooled somewhat in the meantime. Now it can be picked. This is possible with your hands, and if it is still too hot, this can be done with the help of two forks. When the chicken is completely picked, you can still fry it with the curry and vegetables.

Step 5. Drain the rice, scare the egg with cold water, and scoop the rice onto a plate. Peel the egg and cut it into pieces on the plate. If the egg is still a bit soft, that’s fine, that’s nice. Spoon the curry mixture onto the rice, add some salt and pepper and the coconut grater and taste good!

How did the curry taste?

I really liked the red curry. Because of the pulled chicken it tastes great! A tasty sauce and some vegetables! And it’s also easy to make. It does not taste as good as in an Indian restaurant, but if you really want it then I would go to a special store to get the pasta and vegetables. Those flavors are a bit purer. But I have now shown how it can be done easily and cheaply. And this certainly tastes delicious!

What is your favorite Indian meal?

𝔸 𝕝𝕠π•₯ 𝕠𝕗 𝕝𝕠𝕧𝕖 𝔾𝕒𝕓π•ͺ

“Nothing brings people together like good food.”

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