Today’s recipe teaches you how to make a delicious Thai Red Curry with Coconut Milk. This dish is known for its rich flavors and warm spices, perfect for those who enjoy flavorful Asian cuisine.
Table of Contents
Ingredients:
- 1 tbsp vegetable oil
- 2-3 tbsp Thai red curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken, beef, shrimp, or tofu (cut into bite-sized pieces)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 cup sliced mushrooms (optional)
- 1 cup bamboo shoots (optional)
- 1 tbsp fish sauce (or soy sauce for vegetarian/vegan option)
- 1 tbsp sugar
- 1 cup fresh basil leaves
- Lime wedges for serving
- Cooked jasmine rice for serving
Instructions:
- Prepare the curry base:
- Heat vegetable oil in a large pan or wok over medium heat.
- Add Thai red curry paste and stir-fry for 1-2 minutes until fragrant.
- Cook the protein:
- Add your choice of protein (chicken, beef, shrimp, or tofu) and cook until browned or heated through.
- Add vegetables:
- Add sliced bell peppers, onion, mushrooms, and bamboo shoots (if using). Stir-fry for 2-3 minutes until vegetables are slightly tender.
- Simmer with coconut milk:
- Pour in the coconut milk and stir well to combine with the curry paste and vegetables. Bring to a gentle simmer.
- Seasoning:
- Add fish sauce (or soy sauce) and sugar to the curry. Adjust seasoning to taste.
- Finish with basil:
- Just before serving, stir in fresh basil leaves and cook for another minute until wilted.
- Serve:
- Serve hot over jasmine rice.
- Garnish with additional basil leaves and lime wedges on the side.
Enjoy your homemade Thai Red Curry with Coconut Milk! Adjust the spiciness by varying the amount of curry paste according to your preference.
