After all, the red curry is not the most spicy. Here's the Thai recipe

ANDalthough the colour of the platings of thai red curry raise some suspicions, local chefs reveal to the blog Creative Eateries that this is not always associated with the intensity of the spicy.

Do not again assume that green color is associated with softness. In fact, if you go to Thailand you'll change your mind quickly.

“ Red curry is not necessarily more spicy because it is red; color alone does not determine the level of spicy. In traditional Thai cuisine, the green curry is even more spicy, but this varies according to the Malaguetas, the amount of pasta and the recipe itself.”

Do you have a pen handy? Then take note of this le Creuset recipe.

Here's the recipe for Thai red curry chicken

Ingredients

For Thai red curry paste:

1 tablespoon of roasted coriander seeds
1 tablespoon of roasted cumin seeds
1 stalk of chopped lemongras
150 grams of red pepper roasted can roughly chopped
3 teaspoons of chilli paste
30 grams of grated ginger
3 cloves of garlic roughly chopped
2 teaspoons of curcuma
Salt pinch
1 file, scrape and juice
2 rawly chopped stem onions (green part included)
2 tablespoons of melted coconut oil

For curry:

1 tablespoon coconut oil
1 large purple onion to the rings
800 grams of chicken thighs without skin or bone cut into cubes
1 large chopped red pepper
1 can of coconut milk
1 tablespoon maple syrup
2 sheets of kaffir file
Salt pinch
150 grams of breaking peas

To serve:

Thumb size ginger slice
6 leaves of thai basil
1 rama onion
1 malagueta
Jasmine rice

Method of preparation

1 . Take the tagine to the medium light and heat the oil. Praise the lamb pieces in stages. Reserve. If necessary, add a little more oil and gently saute the onion for 5-6 minutes until tender.

2 . Add the garlic and saute for another minute, then insert the cumin, cinnamon and paprika. Tower the spices for 2 minutes, stirring regularly to ensure that they do not burn.

3 . Enter the ras el hanout paste and then the pumpkin, wrap it with the spices. Lay the meat and juice on the tagine. Pinch the cilantros and insert them into the tagine.

4 .Vertify the broth and stir to integrate all ingredients. Let it boil. When boiling, add the brown sugar and a generous pinch of salt and pepper. Put on the lid, reduce the heat and let cook slowly for 2 and a half hours, stirring occasionally.

5 . After 2 hours, when the meat is tender, remove a cup of broth from the tagine. Add the maizena to form a soft texture folder and re-enter the tagine. Mix it well. The sauce will start to thicken.

6 . Add the dry apricots and put the lid back on and let cook for the last 30 minutes.

7 . When you are ready to serve, remove from the fire and put the cilantros chopped over. Serve with couscous.