Easy Thai Red Curry Recipe: Jamie Oliver’s Spicy Magic

Thai red curry offers a vibrant, complex dance of flavors that transforms ordinary ingredients into an extraordinary culinary experience.

Passionate home cooks adore this Jamie Oliver’s Thai red curry for its rich, aromatic profile that tingles every taste bud.

Layers of spice and depth create a harmonious blend that feels both comforting and exciting.

Tender meats and vegetables mingle with a sauce so luscious it demands immediate attention.

Bold ingredients come together in a symphony of textures and temperatures that elevate home cooking.

The magic happens when carefully selected spices and fresh components intertwine, creating something truly remarkable.

Prepare to embark on a delightful journey through taste and technique that will revolutionize your dinner routine: let’s get cooking!

Reasons Jamie Oliver’s Thai Red Curry Shines

• Quick Flavor Explosion: This Thai red curry delivers an incredible taste adventure packed with bold, complex flavors in just 30 minutes, making it perfect for busy home cooks craving restaurant-quality meals.
• Textural Masterpiece: Enjoy a delightful combination of crispy charred spring onions, tender seared steak, creamy coconut sauce, and crunchy crushed peanuts that create an exciting multi-dimensional eating experience.
• Smart Cooking Technique: The one-pan method allows efficient cooking where ingredients build layers of flavor simultaneously, reducing cleanup time and maximizing deliciousness without complicated culinary skills.

Crucial Ingredients for Jamie Oliver’s Thai Red Curry

Main Ingredients:

• Steak: Prime cut perfect for searing, choose a tender cut like sirloin or ribeye with good marbling.
• Spring Onions: Fresh aromatics that add a mild onion flavor and visual appeal to the dish.

• Rice: Long-grain white rice as a fluffy base for the curry, provides filling comfort.

• Aubergine: Soft purple vegetable that absorbs flavors well and creates a meaty texture.

Curry and Sauce Components:

• Thai Red Curry Paste: Concentrated spice blend that provides authentic Thai flavor profile.
• Coconut Milk: Creamy base that adds richness and balances the spicy curry paste.
• Water: Helps adjust sauce consistency and blend ingredients smoothly.

Garnish and Finishing Touches:

• Dry Roasted Peanuts: Crunchy element that adds nutty texture and depth to the dish.
• Lime Wedges: Fresh citrus that brightens the overall flavor and provides a zesty finish.
• Sea Salt: Essential seasoning to enhance and balance other ingredients.
• Black Pepper: Adds mild heat and depth to the meat seasoning.

Instructions for Making Jamie Oliver’s Thai Red Curry

Step 1: Prepare Fluffy Rice and Tender Aubergine

In a deep non-stick pan over medium heat, combine of rice, of boiling water, and a pinch of sea salt. Cover and cook for 12 minutes. Gently place aubergine rounds on top of the rice during the last 8 minutes, keeping the pan covered.

Step 2: Perfect the Steak

• Remove any sinew from the steaks
• Season with a pinch of salt and black pepper
• Place steaks fat side down in a large non-stick frying pan over medium-high heat
• Cook and turn once golden, searing each side to your preferred doneness

Step 3: Char Vibrant Spring Onions

Trim and slice spring onions into 2 cm thick pieces. Add them to the steak pan to lightly char and develop a smoky flavor.

Step 4: Create Crunchy Peanut Crush

Use a pestle and mortar to crush dry roasted peanuts into a coarse, textured topping.

Step 5: Simmer Creamy Aubergine Curry

• Remove steak and spring onions from the pan, setting them aside to rest
• Add aubergine slices to the frying pan
• Stir in Thai red curry paste
• Pour in coconut milk and 1/2 can of water
• Boil for 8 minutes until the sauce slightly thickens

Step 6: Artfully Plate and Serve

• Fluff the rice and distribute among warm plates
• Arrange sliced steak, charred spring onions, and aubergine on top
• Drizzle any resting meat juices into the sauce
• Spoon curry sauce over the dish
• Sprinkle crushed peanuts generously
• Serve with fresh lime wedges for squeezing

Chef’s Tips for a Great Jamie Oliver Thai Red Curry

• Crush Peanuts Creatively: Break nuts with varied pressure to create different sizes, adding textural excitement and rustic charm to your curry.
• Preserve Coconut Cream Magic: Open can carefully without shaking, gently scoop thick top layer for ultra-luxurious sauce depth.
• Control Spice Adventure: Start with minimal curry paste, taste incrementally, and build heat level matching your personal tolerance.
• Elevate Aubergine Transformation: Salt vegetable slices beforehand, allowing 15 minutes to reduce bitterness and enhance flavor absorption.
• Brighten Dish with Citrus Technique: Firmly roll lime on counter before squeezing, releasing maximum zesty juice for vibrant curry finish.

Keeping Jamie Oliver’s Thai Red Curry Fresh

• Preservation Mastery: Transfer your Thai red curry into a high-quality glass container with a tight-sealing lid. Glass prevents flavor absorption and maintains the dish's authentic taste better than plastic alternatives.
• Freezing Strategy: Portion the curry into individual serving sizes before freezing. This technique allows quick defrosting and reduces waste, ensuring you can enjoy a perfect meal without thawing the entire batch.
• Temperature Control: Cool the curry completely at room temperature before refrigerating or freezing. Rapid cooling prevents bacterial growth and preserves the curry's delicate texture and vibrant flavors.

Flavorful Variations on Jamie Oliver’s Thai Red Curry

• Vegetarian Vibe: Replace steak with firm tofu or tempeh, sliced and pan-fried until golden. Marinate protein in Thai red curry paste for extra flavor intensity.
• Seafood Sensation: Swap steak with large prawns or white fish fillets, cooking them gently in the coconut curry sauce. Adjust cooking time to prevent overcooking delicate seafood.
• Chicken Comfort: Use skinless chicken breasts or thighs instead of steak, cutting them into even pieces. Season and sear chicken until perfectly cooked through, maintaining juicy tenderness.
• Spicy Green Option: Substitute red curry paste with green curry paste for a more herbal, zesty profile. Add fresh green chilies for increased heat and vibrant color complexity.

Summation of Jamie Oliver’s Thai Red Curry Recipe

Jamie Oliver’s Thai red curry showcases culinary artistry with bold flavors and precise techniques.

Balanced ingredients dance together, creating remarkable harmony on your plate.

Mediterranean-inspired cooking meets Southeast Asian zest through carefully selected components.

Personal kitchen adventures emerge when combining fresh aubergine, tender steak, and aromatic spices.

Complex layers of flavor unfold delicately with each carefully crafted bite.

Passionate chefs will recognize this recipe as more than mere sustenance – it’s a sensory exploration that connects global cuisines.

Dive deeper into this culinary journey, share your magnificent creation with friends, comment below about your cooking experience, and inspire fellow kitchen enthusiasts to embark on their own gastronomic adventure.

Jamie Oliver Thai Red Curry Recipe

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4.8 from 19 reviews

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

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Description

Jamie Oliver’s Thai red curry brings spicy-sweet harmony to your kitchen. Coconut milk and tender chicken blend with aromatic herbs, creating a comforting journey through Thai culinary traditions you’ll savor with each delicious bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 sirloin steaks (225g each / 8 ounces each)

Vegetables and Aromatics:

• 2 large aubergines (400g each / 14 ounces each)
• 1 bunch of spring onions
• 2 tablespoons Thai red curry paste

Liquid and Additional Ingredients:

• 1 can (400g / 14 ounces) light coconut milk
• 1 mug (300g / 10.5 ounces) basmati rice
• 50g (1.8 ounces) dry roasted peanuts
• 1 lime

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Instructions

1. Initiate rice preparation by combining 1 cup (240 milliliters) of rice, 2 cups (480 milliliters) of boiling water, and a pinch of sea salt in a deep non-stick pan over medium heat. Cover and allow to simmer for 12 minutes.
2. Gently layer aubergine rounds atop the rice during the final 8 minutes of cooking, maintaining the covered pan.
3. Trim excess sinew from the steaks and generously season with salt and freshly ground black pepper on both sides.
4. Position the steaks fat side down in a large non-stick frying pan over medium-high heat, allowing them to develop a golden crust.
5. Rotate the steaks once they achieve a rich golden color, searing each side to the desired level of doneness.
6. Simultaneously, trim spring onions into 2-centimeter (0.8-inch) segments and introduce them to the pan alongside the cooking steaks to achieve a light char.
7. Using a pestle and mortar, carefully crush the dry roasted peanuts into a coarse, textured mixture.
8. Transfer the cooked steaks and charred spring onions to a resting plate.
9. Add aubergine slices to the same frying pan and incorporate curry paste, stirring to coat evenly.
10. Pour in coconut milk and an additional half can of water, allowing the mixture to simmer and reduce for approximately 8 minutes until the sauce reaches a slightly thickened consistency.
11. Fluff the prepared rice and distribute among warmed serving plates.
12. Arrange sliced steak, charred spring onions, and aubergine atop the rice.
13. Drizzle any accumulated meat resting juices into the sauce and generously spoon over the plated ingredients.
14. Garnish with the crushed peanut mixture and serve alongside fresh lime wedges for squeezing.

Notes

• Select tender, well-marbled steak cuts like sirloin or ribeye for maximum flavor and juiciness.
• Roast peanuts beforehand to intensify their nutty aroma and create a delightful textural crunch.
• Pat steak completely dry before seasoning to guarantee a beautiful golden sear and prevent unwanted steaming.
• Charred spring onions introduce a smoky complexity that beautifully balances the creamy coconut curry sauce.
• Rest the cooked steak to allow natural juices to redistribute, ensuring each bite remains tender and succulent.

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

Nutrition

• Serving Size: 4
• Calories: 735 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 38 g
• Saturated Fat: 18 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 76 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 85 mg