Using the right acid for red curry

I have a delicious red curry recipe which I think could be improved if I could add a touch of acidity. I've tried using rice wine but this seems to either overpower the dish or add nothing at all. I'm wondering if I should be using a different type of acid.

My recipe goes:

Heat 1/4 can of coconut milk in a skillet.
Add 1 Tbsn curry paste.
Simmer until the oils separate and very little liquid is left.
Add remaining 3/4 can coconut milk.
Return to a simmer.
Add 1 tsp fish sauce.
Add 1 tsp palm sugar.
Add proteins and veggies.
Cook until veggies are soft.
Add 1 tsp rice wine.

I really want to add complexity with a bit of acid but I just haven't been able to achieve this.

curry acidity

Best Answer

Rice wine vinegar

If you are using plain rice wine, then you aren't going to get much acidity. Rice wine vinegar will give you a higher acidity to flavor ratio. I generally add rice wine as part of the stir fry process; I almost always make curry in the following order: aromatics (i.e. ginger, ground spices) -> stir fry vegetables/meat -> add liquid. Rice wine vinegar (and fish sauce, too) I like to add while stir frying as I find that tends to get the flavor into the vegetables without letting them get too soggy soaking in liquid.

Lemon or lime juice

I would be careful with lime, as it tends to add a sweetness, and I find that it can easily overpower a curry. But lemon, on the other hand, will give you more acidity without so much sweetness. Depending on what is in your red curry paste (specifically, lemongrass and how much), lemon juice could go well or clash. Lime juice is something I generally use in green curries.

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What acid to add to curry?

Lemon or lime juice Depending on what is in your red curry paste (specifically, lemongrass and how much), lemon juice could go well or clash. Lime juice is something I generally use in green curries. Show activity on this post. Along with kingledion's great answer I'd add the following: plain old white vinegar.

How do you add acid to Thai curry?

1/2-1 whole lime juiced or 1-2 tablespoons lime juice \u2013 again this depends how much acidity you would like in your curry, so add 1/2 of the amount then taste and add more if you want it.

Should I put vinegar in a curry?

The true spice notes of good curries do not spring into life without the tang of good Cider Vinegar.

Do you put lime juice in red curry?

2 tablespoons freshly squeezed lime juice.

Using the right acid for red curry