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Jan 23, 2018
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Posts Tagged ‘red curry’

Baked: Thai Red Curry Pizza

Monday, February 27th, 2017



My husband and I love the red curry pizza at Thai Pizza on The Loop. It’s exactly what it sounds like: Thai curry on pizza crust, held together by lots of cheese. If you think this sounds unappetizing, well, you’re wrong.

I decided to attempt my own version of Thai pizza with a simple homemade red Thai curry spread on a pre-baked pizza crust and smothered with lots of cheddar and mozzarella. The result is an umami-packed pizza with sweet pineapple bites amid the savory red curry.


Thai Red Curry Pizza
2 to 4 servings

1 13.5-oz. can coconut milk
3 heaping Tbsp. red curry paste
1 8-oz. package frozen bell peppers or Asian vegetable blend
Handful chopped mushrooms
1 Tbsp. Red Boat fish sauce
1 cup shredded or chopped cooked chicken
Handful chopped cilantro
Handful fresh or frozen pineapple chunks
Handful chopped Thai basil
2-3 cups shredded cheddar and mozzarella blend
2 prebaked 10- to 12-inch pizza crusts
Handful chopped green onions

• Preheat the oven to 400 degrees.
• In a large skillet over medium heat, whisk the coconut milk and red curry paste together until combined. Add the vegetables, mushrooms and fish sauce and simmer 10 minutes, until the sauce starts to reduce.
• Stir in the chicken, cilantro, pineapple and basil and simmer another 10 minutes, until the sauce has thickened and is no longer runny. Taste and adjust the flavors.
• Place the pizza crusts on a rimmed baking sheet. Evenly spread the curry atop each crust, then liberally cover each with cheese. Bake 20 minutes, until the cheese is melted and bubbling.
• Garnish with chopped green onions. Let cool slightly before slicing and serving.


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Make This: Salmon with Red Curry Sauce

Tuesday, December 15th, 2015



Skip carry-out curry. Velvety red curry sauce doesn’t require much at-home effort to earn its complex, rich flavor. Preheat the oven to 425 degrees. In a medium saucepan over medium heat, warm 1 tablespoon oil. Whisk in 1 to 1½ tablespoons red curry paste and cook 30 seconds, stirring constantly. Whisk in 1 14-ounce can coconut milk, 2 tablespoons brown sugar, 1 tablespoon fish sauce and the zest and juice of 1 lime. Increase the heat to high, bring to a boil, then reduce the heat to low and simmer 5 minutes. Remove from heat and set aside. Place 4 5-ounce salmon fillets skin-side down on a foil-lined baking sheet, then sprinkle with kosher salt and freshly ground black pepper to taste. Bake 8 to 12 minutes, until the salmon is still slightly pink in the center. Then, remove the skin by sliding a thin spatula between the skin and the flesh, and transfer each fillet to a plate. Top the salmon with curry sauce and serve alone or with jasmine rice.

-photo by Greg Rannells

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