When to use red curry ?
Explore the delicate flavours of ThailandRed curry is obviously widely used in Thai cuisine, and in many Asian dishes, but it can also be used in European dishes. Red curry will enchant and spice up your dishes.
How to get the best from your red curry
Our recipe ideas for this red curry:Thai chicken: marinate your chicken in 2 teaspoons of red curry;
· Red beef curry: fry chopped onion with red curry and add beef;
· Red fish curry: add a teaspoon of red curry to your vegetables with coconut milk and then add fish;
· Thai shrimp soup: heat the coconut milk in a saucepan over a low heat then add grated ginger, lemon grass, chopped onion and a teaspoon of red curry to make a stock;
· Red curry sautéed lamb: marinate the lamb in 2 teaspoons of red curry then sauté;
· Red curry with mussels: add 1 teaspoon of red curry to your mussels when cooking;
· Red curry sautéed noodles: Cook your noodles, then place in a hot wok and add 2 teaspoons of red curry.
Red salmon curryIngredients
2 salmon steaks;
20cl coconut milk;
50g chopped cashew nuts;
1 tablespoon of freshly chopped coriander;
1 glass basmati rice;
2 tablespoons olive oil;
2 tablespoons flaked almonds;
2 teaspoons red curry.
Peel and finely chop the onion. Fry in olive oil over a low heat then add the red curry. Add the chopped cashew nuts, and season with salt and pepper. Add the coconut milk, and leave to simmer for 10 minutes over a low heat then add the coriander.
Sprinkle a few pinches of red curry on your salmon steaks and sear in a frying pan for 4 minutes on each side.
Meanwhile, cook the rice and brown the flaked almonds in a frying pan until they are golden brown. Add the almonds to the rice then serve immediately with the salmon steaks.
The renowned Thai mixRed curry is a delicious blend of spices with hot and spicy flavours and aromas. Its flavours are complex, intense and very aromatic. You will only need a small amount of red curry to provide the hot original flavours you’re looking for.
The famous red curry mixThe word “curry” has lots of different meanings. Curry is a stew-type dish made with sauce and spices.
Curry powder, like Terre Exotique’s Red curry, is a blend of spices used in cooking to season dishes. Rather than the term curry, Indians are more likely to use the word “masala” which means “mix” in Hindi.
Curry paste is a blend of spices mixed with a fat-based product (sesame or peanut oil) and fresh herbs.
Curry leaf comes from the curry tree (Murraya koenigii) and is also used in cooking, like bay leaves in Western cuisine Red curry is hot and spicy and perfect for meat connoisseurs.
This mix of spices has intense aromas of chilli pepper, which gives it its deep red colour. It also contains paprika, turmeric, mustard, fenugreek, Cayenne pepper, coriander, cumin, black pepper, fennel, clove, cardamom, ginger and cinnamon.
Red curry gets its deep colour from its red ingredients, namely paprika and Cayenne pepper which also give it its intense heat. Terre Exotique’s red curry is made in pure Thai tradition, with deliciously full-flavoured, subtle and spicy aromas. Be warned, red curry is the spiciest curry mix.
Curry is a mix of spices, and its colour varies depending on its ingredients.
Madras curry is yellow due to turmeric, green curry gets its colour from fresh coriander and parsley whilst most spices in black curry are black. The most well-known curry is yellow curry.
Where does red curry come from?
The history behind red curryRed curry is a mix of spices which has been used since time immemorial. This mix was first used in Mesopotamia as far back as 1700 B.C.. Ever since it has spread throughout Asia and is used on a daily basis in many dishes.
In Thailand, each family has its very own red curry recipe. In Singapore, red curry is present in virtually all dishes, be it in coconut milk sauces, chilli crab, fish head curry or Chinese noodle soup.
Red curry is used as a powder or a paste everywhere in Asian cuisine.
|Ingredients||paprika, turmeric, coriander, cumin, black pepper, fennel, MUSTARD,|
|fenugreek, Cayenne chili, ginger, cinnamon, clove, cardamom.|
|Allergen||MOUTARDE / MUSTARD|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|