Thai Red Curry
PrintThai Red Curry
Thai Red Curry is a vibrant and spicy curry made with red curry paste, coconut milk, and a variety of vegetables and meat or tofu. It’s a versatile dish that’s both comforting and flavorful.
- Total Time: 35 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 lb chicken, beef, tofu or shrimps cut into bite-sized pieces
- 2 cups coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup bamboo shoots
- 5 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tbsp sugar
- Fresh basil for garnish
Instructions
- Heat a large pan over medium heat and add the red curry paste. Cook for 1-2 minutes until fragrant.
- Add half of the coconut milk and bring to a boil. Add the meat or tofu and cook until done.
- Add the remaining coconut milk, bell peppers, zucchini, bamboo shoots, and kaffir lime leaves. Simmer until the vegetables are tender.
- Stir in fish sauce and sugar. Adjust seasoning to taste.
- Serve hot, garnished with fresh basil. Enjoy!
