Makrut Lime Leaves: These fragrant leaves add a beautiful citrusy aroma to Thai dishes. Substitute with Italian basil leaves if unavailable. Find them in a Thai grocery store or Asian supermarket. Thai sweet basil has a unique sweet fragrance and it adds incredible flavors to Thai curries like Thai green chicken curry and panang chicken curry! It’s also tasty in stir-fries like Thai eggplant stir-fry, Thai eggplant noodles, and this savory pork & tomato gravy noodles. Thai Sweet Basil Leaves: Known as ‘horapa’ in Thai. Asian Red Shallots: Or you can use half of a medium yellow or red onion. If you prefer to make this fried rice milder, use less or omit the hot chilies all together. Thai prik kee nu chilies may be tiny in size, but they are FIERY hot so use with caution. But you can use any small hot red and green chilies that you can easily get in your area. Chilies: I’ve used fresh red Bird’s Eye chilies and Thai ‘prik kee nu’ green chilies for heat, and a large red mild chili for color. (See ‘Variations’ section below for other protein options.) However, just about any protein you love will work. Shrimp (or Prawns): I used pre-peeled and deveined jumbo (size 16/20) shrimp. I like using Thai jasmine rice for fried rice, but any long grain cooked cold rice is fine will work. Cooked Long Grain Rice: Day old cooked and refrigerated long grain rice is best for fried rice as it’s dryer than freshly cooked rice and won’t turn into mush in the wok. You can find Thai red curry paste in large supermarkets that are well-stocked with international ingredients, Asian or Thai grocery stores, and online. 
Maesri red curry is also authentic tasting and I can vouch for its great flavor. Thai Red Curry Paste: I use Mae Ploy Thai red curry paste in my home because the flavor is more authentic (and hotter!) than some other brands such as De Siam and Thai Kitchen.
#BEST THAI RED CURRY PASTE FULL#
It’s great as a side to other Thai dishes, but can also be eaten as a full meal for lunch or dinner. You can also make it as spicy or mild as your heart desires! You can customize it with your favorite protein and add a few veggies if you like. EXPLODING with BIG delicious flavors! It’s extra spicy and flavorful thanks to Thai red curry paste, and wonderfully fragrant with makrut lime leaves and Thai sweet basil.Quick and easy! It’s ready in under 30 minutes and perfect for busy weeknights!.If you’re a fan of Thai green curry, check out my Thai green curry chicken fried rice! Why This Recipe Works All that there’s left to do is squeeze fresh lime juice over everything and enjoy with cooling cucumber slices! Top off your plate with a crispy Thai style fried egg and a sprinkling of coriander and spring onion.
Fragrant aromatics and herbs like garlic, fresh chilies, makrut lime leaves, and intoxicatingly fragrant Thai sweet basil.Įverything gets stir-fried in a hot wok and is ready in just 25 minutes!.So, why not combine my two favorites to make a THAI RED CURRY FRIED RICE!!! My love for fried rice and Thai curries knows no bounds.
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