Mohamed Shili A delicious recipe from Jamie Oliver’s 7 Ways cookbook, this Thai Red Curry is made with basmati rice, large aubergines, sirloin steaks, spring onions, dry roasted peanuts, and Thai red curry paste. Serve this jamie oliver thai red curry with Shrimp Orzo Salad, Arugula Salad or Charlie Bird Salad.
Jamie Oliver Thai Red Curry Ingredients
- 2 tablespoons Thai red curry paste
- 2 large aubergines (400g each)
- 1 can (400g) light coconut milk
- 1 mug (300g) basmati rice
- 2 sirloin steaks (225g each)
- 1 bunch of spring onions
- 50g dry roasted peanuts
- 1 lime
How To Make Jamie Oliver Thai Red Curry
- Cook Rice and Aubergine: In a deep non-stick pan over medium heat, add 1 mug of rice, 2 mugs of boiling water (600ml), and a pinch of sea salt. Cover and cook for 12 minutes. Add the aubergine rounds on top of the rice for the last 8 minutes. Keep the pan covered.
- Prepare and Cook Steak: Remove the sinew from the steaks and season with a pinch of salt and black pepper. Stand them fat side down in a large non-stick frying pan over medium-high heat. Turn them once they’re golden and sear each side to your liking.
- Char Spring Onions: While the steak is cooking, trim and slice the spring onions into 2cm thick pieces. Add them to the pan with the steak to lightly char.
- Make Peanut Crush: Use a pestle and mortar to crush the dry roasted peanuts.
- Cook Aubergine Curry: Move the steak and spring onions to a plate to rest. Add the aubergine slices to the frying pan. Stir in the curry paste, followed by the coconut milk and half a can of water. Boil for 8 minutes or until the sauce thickens a bit.
- To Serve: Fluff up the rice and divide it among warm plates. Add slices of steak, spring onions, and aubergine. Pour any resting juices into the sauce and spoon it over the dish. Sprinkle with crushed peanuts and serve with lime wedges for squeezing.
How To Make This Thai Red Curry Vegetarian
To make this Jamie Oliver Thai Red Aubergine Curry vegetarian, replace sirloin steaks with extra aubergine or tofu, or other vegetables that you prefer. Use vegetarian-friendly Thai red curry paste and vegetable stock. Follow the original cooking steps, swapping out the non-vegetarian ingredients.
What To Serve With Thai Red Curry
Pair your Thai Red Aubergine Curry with fluffy jasmine rice or steamed basmati rice. For a tangy kick, serve it with lime wedges for squeezing. Fresh cilantro leaves can also add a burst of flavor.
How To Store Thai Red Curry
In The Fridge:
Place the leftover Thai Red Curry in an airtight container and store it in the fridge for up to 3 days.
In The Freezer:
Freeze the Thai Red Curry in a freezer-safe container, leaving some space at the top for expansion and it can be stored for up to 2 months.
How To Reheat Thai Red Curry
To reheat, thaw the frozen Thai Red Curry in the fridge overnight then transfer the curry to a saucepan and warm it over medium heat, stirring occasionally, until it’s heated through. If the curry is stored in the fridge, you can reheat it in the microwave in 30-second intervals, stirring in between, until hot.
Check out More Recipes From Jamie Oliver:
- Jamie Oliver Sweet Potato Salad
- Jamie Oliver Meatloaf Recipe
- Jamie Oliver Sweet Potato And Leek Soup
Jamie Oliver Thai Red Curry Recipe
Description
A delicious recipe from Jamie Oliver’s 7 Ways cookbook, this Thai Red Curry is made with basmati rice, large aubergines, sirloin steaks, spring onions, dry roasted peanuts, and Thai red curry paste. You can pair your Thai Red Curry with jasmine rice, lime wedges, fresh cilantro leaves, and a side of steamed vegetables.
Jamie Oliver Thai Red Curry Ingredients
How To Make Jamie Oliver Thai Red Curry
- Cook Rice and Aubergine: In a deep non-stick pan over medium heat, add 1 mug of rice, 2 mugs of boiling water (600ml), and a pinch of sea salt. Cover and cook for 12 minutes. Add the aubergine rounds on top of the rice for the last 8 minutes. Keep the pan covered.
- Prepare and Cook Steak: Remove the sinew from the steaks and season with a pinch of salt and black pepper. Stand them fat side down in a large non-stick frying pan over medium-high heat. Turn them once they’re golden and sear each side to your liking.
- Char Spring Onions: While the steak is cooking, trim and slice the spring onions into 2cm thick pieces. Add them to the pan with the steak to lightly char.
- Make Peanut Crush: Use a pestle and mortar to crush the dry roasted peanuts.
- Cook Aubergine Curry: Move the steak and spring onions to a plate to rest. Add the aubergine slices to the frying pan. Stir in the curry paste, followed by the coconut milk and half a can of water. Boil for 8 minutes or until the sauce thickens a bit.
- To Serve: Fluff up the rice and divide it among warm plates. Add slices of steak, spring onions, and aubergine. Pour any resting juices into the sauce and spoon it over the dish. Sprinkle with crushed peanuts and serve with lime wedges for squeezing.
