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Thai Red Curry with Shrimp, Pineapple, and Peanuts | America's Test Kitchen Recipe
29 ratings
Our kaeng phet, Thai red curry, uses our own recipe for nam prik kaeng phet, red curry paste. Like most Thai food, Thai curries embrace a delicate balance of tastes, textures, temperatures, and colors that come together to create a harmonious whole. Thai curries almost always contain coconut milk and tilt the spice balance towards fresh aromatics, which are added in the form of a paste. We wanted to create versions of both kaeng phet, red curry, and kaeng khiao wan, green curry, perfumed…
Ingredients
Seafood
• 1/2 tsp Anchovy or, shrimp paste
• 1 1/2 lbs Shrimp, medium
Produce
• 1/2 cup Basil, fresh leaves
• 2 tbsp Cilantro, stems
• 2 tbsp Coriander, ground
• 20 Garlic cloves, minced (about 1/3 cup)
• 3 tbsp Ginger, fresh
• 7 Jalapeno
• 3 stalks Lemongrass
• 4 tsp Lime, zest
• 1/2 cup Mint, fresh leaves
• 1/2 cup Peanuts, dry roasted coarse
• 3 cups Pineapples, fresh or canned
• 1 Red bell pepper, medium
• 1 Shallot, chopped coarse (about 3 tablespoons)
• 4 oz Snow peas
• 1/2 oz Thai chiles, dried
Canned Goods
• 2 (14-ounce) cans Coconut milk
Condiments
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
Baking & Spices
• 1/2 tsp Black pepper
• 2 tbsp Brown sugar
• 1 1/2 tsp Salt
Oils & Vinegars
• 2 tbsp Peanut or, vegetable oil
Nuts & Seeds
• 2 tsp Cumin, ground
Other
• 1/2 cup Recipe