Quick Thai Red Curry Recipe: Flavorful Homemade Delight

Unleash the culinary magic of thai red curry, a flavor-packed sensation that dances across your palate with unparalleled zest.

Spice enthusiasts crave this vibrant dish for its soul-warming complexity and bold aromatic profile.

Succulent ingredients weave together in a tantalizing performance that transforms simple cooking into an art form.

Each bite promises a thrilling expedition through layers of rich, nuanced tastes that awaken your senses.

Fragrant herbs and fiery spices collaborate to craft a meal that transcends ordinary dinner expectations.

Tender proteins and crisp vegetables swim in a velvety sauce that whispers promises of exotic delight.

This recipe isn’t just a meal, it’s a passionate invitation to adventure on your dinner plate.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 661 kcal

Servings: 4

Ingredients Used in Jamie Oliver’s Thai Red Curry

• Rice: Select long-grain jasmine rice for fluffy texture and subtle fragrant aroma.

• Steak: Choose a tender cut like sirloin with good marbling for maximum flavor.
• Aubergine: Pick firm, glossy eggplants without blemishes for best roasting quality.
• Spring Onions: Look for bright green, crisp tops with white bulbs for fresh crunch.
• Dry Roasted Peanuts: Seek unsalted, freshly roasted nuts for maximum nutty depth.

• Thai Red Curry Paste: Select authentic Thai brand for genuine spicy complexity.
• Coconut Milk: Choose full-fat version for rich, creamy consistency.
• Sea Salt: Use fine-grain for even seasoning.
• Black Pepper: Opt for freshly ground for robust, aromatic notes.
• Fresh Lime: Select juicy, bright fruits with smooth skin for zesty finish.

What You Need to Make Thai Red Curry

• Non-stick deep pan: Perfect for cooking rice and layering aubergines.
• Non-stick large frying pan: Essential for searing steaks and charring spring onions.
• Pestle and mortar: Great for crushing peanuts into a rustic topping.
• Sharp knife: Helps trim and slice spring onions cleanly.
• Wooden spoon or spatula: Useful for stirring curry sauce and mixing ingredients.
• Measuring cups: Ensures accurate rice and water proportions.
• Cutting board: Provides a clean surface for food preparation.
• Serving plates: Warm plates help keep the meal hot and looking appetizing.
• Lime squeezer (optional): Makes adding fresh lime juice easy and mess-free.

Directions to Cook Jamie Oliver’s Red Curry

Sizzle and Savor Steak with Aubergine Curry

• Cook Fragrant Rice

Combine rice with water and a pinch of salt in a deep pan. Let it simmer quietly, creating a fluffy base for your culinary adventure. Gently nestle aubergine slices on top during the final cooking moments.

• Master the Perfect Steak

Trim away any tough bits from the steak. Season with a whisper of salt and pepper. Place the steak in a searing hot pan, letting it develop a golden crust. Flip once to achieve your desired level of doneness, creating a mouthwatering exterior.

• Elevate with Charred Spring Onions

Slice spring onions into rustic chunks. Toss them into the steak pan, allowing them to caramelize and develop a smoky essence that will dance across your taste buds.

• Create Nutty Crunch

Grab your pestle and mortar. Crush roasted peanuts into a rough, textured topping that will add unexpected excitement to the dish.

• Simmer Magical Curry Sauce

Remove the steak and spring onions from the pan. Introduce aubergine slices to the sizzling surface. Stir in vibrant Thai red curry paste, then pour in creamy coconut milk. Let the sauce bubble and thicken, transforming into a luxurious coating that brings everything together.

• Artfully Assemble Your Masterpiece

Spread the fluffy rice across warm plates. Layer sliced steak, charred spring onions, and tender aubergine with artistic flair. Drizzle any meat juices into the rich curry sauce. Spoon the sauce generously over the dish. Shower the creation with crushed peanuts. Serve with a bright lime wedge for a final zingy touch.

Tips for a Flavorful Thai Red Curry

• Customize Spice Levels: Adjust the heat by selecting mild or extra-hot Thai red curry paste according to your taste preferences. Beginners can start with less paste and gradually increase for a bolder flavor profile.
• Swap Protein Options: Replace beef steak with chicken breast, lamb chops, or tofu for diverse protein alternatives. Each protein brings unique textures and complements the creamy aubergine curry differently.
• Master Perfect Steak Doneness: Use a meat thermometer for precise cooking – 125°F for rare, 135°F for medium-rare, 145°F for medium. Let steaks rest 5 minutes after cooking to retain juicy tenderness and redistribute internal moisture.
• Elevate Vegetarian Twist: Transform the recipe into a completely plant-based meal by using firm tofu or tempeh instead of steak. Enhance vegetarian version with extra roasted nuts and fresh herbs like Thai basil or cilantro for depth of flavor.

How to Serve Jamie Oliver’s Thai Red Curry

• Elevate Your Dining Experience: Steak lovers can create a restaurant-quality meal right at home with these serving suggestions that will make every bite memorable.
• Garnish with Freshness: Scatter chopped cilantro or Thai basil leaves over the dish to add a burst of herbal brightness and authentic southeast Asian flair.
• Pair with Crisp Companions: Serve alongside a chilled cucumber salad or a light Thai-inspired slaw to balance the rich, creamy curry sauce and provide a refreshing contrast.
• Heat Things Up: Place a small dish of extra red chili flakes or sliced fresh chilies on the side, allowing guests to customize their spice level and add an extra kick to the meal.

Storage for Thai Red Curry Leftovers

• Preserve Peak Freshness: Store any leftover steak, rice, and curry separately in airtight containers in the refrigerator for up to 3 days. Separate components prevent soggy textures and maintain individual flavor profiles.
• Reheat with Care: Gently warm rice and steak in a covered microwave-safe dish, adding a splash of water to prevent drying. Reheat curry sauce and aubergine in a small saucepan over low heat, stirring occasionally to prevent scorching.
• Freeze Smart Portions: Freeze curry sauce and aubergine in freezer-safe containers for up to 1 month. Avoid freezing rice and steak, as their textures will degrade significantly during thawing.
• Meal Prep Magic: Prepare rice, curry sauce, and chopped ingredients in advance. Store components in separate containers, allowing quick assembly of a delicious meal during busy weeknights. Keep crushed peanuts in a sealed container at room temperature to maintain their crunch.

Authentic Thai Red Curry Jamie Oliver Recipe

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4.7 from 12 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Thai Red Curry, a Jamie Oliver classic, brings spicy, aromatic flavors from Southeast Asia right to home kitchens. Creamy coconut milk and bold spices create an authentic culinary experience you’ll savor with each delicious bite.

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Ingredients

Scale 1x2x3x

• 2 (225g / 8 oz) sirloin steaks
• 2 (400g / 14 oz) aubergines (large)
• 1 bunch spring onions
• 2 tbsps Thai red curry paste
• 1 (400g / 14 oz) can light coconut milk
• 1 (300g / 10.5 oz) mug basmati rice
• 50g (1.8 oz) dry roasted peanuts
• 1 lime

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Instructions

1. Rice Preparation: Combine rice, water, and salt in a deep non-stick pan over medium heat, covering and simmering for 12 minutes. Layer aubergine rounds during the final 8 minutes of cooking.
2. Steak Seasoning and Searing: Trim steaks, season with salt and pepper. Place fat side down in a large non-stick frying pan over medium-high heat to develop a golden crust. Rotate to sear all sides to desired doneness.
3. Spring Onion Charring: Trim spring onions into segments and char alongside steaks in the same pan.
4. Peanut Crushing: Use a pestle and mortar to crush dry roasted peanuts into a coarse mixture.
5. Curry Sauce Creation: Remove steaks and spring onions. Add aubergine slices to the pan, incorporate curry paste, and stir to coat evenly. Pour in coconut milk and water, simmering for 8 minutes until the sauce thickens.
6. Plating and Finishing: Fluff rice and distribute on serving plates. Arrange sliced steak, charred spring onions, and aubergine on top. Drizzle meat resting juices into the sauce and spoon over the dish. Sprinkle crushed peanuts and serve with lime wedges.

Notes

• Meat Searing Technique: Ensure the pan is hot before adding steaks to achieve a perfect golden crust, which locks in flavor and creates a delicious caramelized exterior.
• Aubergine Absorption: Let aubergine slices fully coat with curry paste to maximize flavor penetration and create a rich, aromatic base for the sauce.
• Sauce Consistency: Simmer sauce until slightly thickened, stirring occasionally to prevent burning and develop a deep, complex flavor profile.
• Resting Meat Matters: Allow steaks to rest after cooking, which helps redistribute juices and ensures tender, succulent slices when serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 661
• Sugar: 6g
• Sodium: 124mg
• Fat: 33g
• Saturated Fat: 13g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 7g
• Protein: 29g
• Cholesterol: 79mg