Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, (Hotter Than It Looks) Thai Curry Base. one of my favorites . For mine, I will make it a little bit unique. This will be really deliciou

The Ingredients need to make (Hotter Than It Looks) Thai Curry Base:

1. It’s of yellow onion, finely minced
2. Prepare of very finely chopped cilantro and/or basil (This is a great use for all those stems!)
3. Prepare of finely minced ginger
4. You need of finely minced garlic
5. It’s of serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
6. You need of crushed red chili flakes (like the kind you use on pizza and pasta)
7. It’s of the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
8. It’s of oil
9. You need of curry powder, depending on how strong a curry flavor you prefer
10. You need of fish sauce
11. You need of lime juice
12. It’s of kosher salt
13. You need of sugar
14. You need of coconut milk (theyre usually somewhere between 13 and 15 ounces)

Step to make (Hotter Than It Looks) Thai Curry Base:

1. In a preheated medium high pan, saute the aromatics - onion, garlic, ginger, chilies, chili flakes, and lime zest - in the 2 Tablespoons of oil until the onions are translucent. Add the curry powder, stir to incorporate, and let the curry bloom for a minute or so.
2. Add the remainder of the ingredients and stir to incorporate thoroughly, turn the heat up to high, and bring the curry to an active boil for a minute.
3. Add in your protein and veg and bring the curry back up to a boil for a minute or so, turn the heat down to medium high, and let it simmer, uncovered, for 5 minutes, or until your protein is cooked through. Bite sized pieces of seafood will take no time at all (3 to 5 minutes), white meat chicken a little bit longer (5 to 7 minutes), and dark meat yet longer (7 to 10 minutes).
4. Give it a stir, adjust the seasoning if needed - a little more salt or fish sauce if you want it saltier, a little more lime juice if you like extra tang, maybe a pinch more of sugar to round out all the flavors - simmer another minute or two, and thats it! Serve with steamed rice.
5. For the curry in this pic I used 1 pound shrimp, peeled and deveined (I used 31/40 size), 1/2 pound button or crimini mushrooms, 1/2 pound snow peas, 1/2 red bell pepper cut into 1/4-inch strips, and an 8 oz can (the short one) of bamboo shoots, drained. But you can of course use whatever veg you like and have handy, following the general measurement guidelines of 1 pound of protein and 1 pound of veg for 4 serving
6. Enjoy! )

So that’s going to wrap it up with this special food (Hotter Than It Looks) Thai Curry Base. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!