Thai curry is one of my absolute favorite foods. As my trip to Thailand moves closer and closer, I get more and more in the mood for it.
Among the different versions of Thai curry, the red curry is my favorite. It is not as burning spicy as the green curry, but has a more complex flavor structure than the yellow version.
Not long ago, I still cooked with the instant red curry paste from the Asia store. Now I finally could motivate myself to try and make this labor-intensive paste myself. The effort has definitely paid off. It tasted delicious and contains no glutamate, which always causes me unbearable thirst after eating. :-)
This great red curry sauce is like an all-purpose sauce for me. I love to combine it with risotto and spaghetti. For now is the golden season – autumn, I developed this recipe with the spaghetti squash.
The spicy and slightly sweet taste of the curry sauce goes perfectly with the quite neutral spaghetti squash. With a bowl of wonderfully flavorsome jasmine rice: a super delicious dinner is ready!
Ingredients and preparation:
1 spaghetti squash
Salt and pepper
Preheat oven to 180 degrees. Halve and seed squash. Line the baking tray with parchment paper, bake the squash with the cut side down for about 50-60 minutes. Chill the squash briefly and scrape the flesh with a fork, season with salt and pepper and keep warm on a plate in the oven (70 degrees).
For the red curry paste:
2 stalks of lemon grass (remove the outer leaves, slice the inner leaves into very thin slices)
20g galangal (scrape the skin with knife)
30g dried red chillies (remove seeds and crush in a mortar)
4 kaffir lime leaves (cut into very thin strips)
20g Thai shallots (diced into fine chops)
4 cloves of garlic
1 tsp grated peel of organic limes
1 tsp shrimp paste (Asia Shop)
2 tbsp fish sauce (Asia Shop)
Add everything to the mortar, pound to a very fine paste (The paste can be kept in the refrigerator for several weeks).
For the red curry sauce:
2 teaspoons canola oil
1 tbsp red curry paste (see above)
2 tsp palm sugar
200ml coconut milk
Heat the canola oil in a sauce pot briefly. Add 1 tbsp of the curry paste, fry the paste over medium heat until it starts to be fragrant. Add 1 tsp palm sugar to the fried paste and caramelize briefly. Then pour in 200ml coconut milk and let it boil. Spread the sauce onto the spaghetti squash. Serve with rice or baguette.