Authentic Thai Red Curry

Ingredients

Coconut milk

1 can (13.5 oz)

Red curry paste

3 tablespoons

Vegetable oil

2 tablespoons

Onion

1, sliced

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Bell peppers

1 cup, sliced (mixed colors)

Carrots

1 cup, sliced

Broccoli florets

1 cup

Protein of your choice (chicken, tofu, shrimp, etc.)

1 lb, cubed or sliced

Fish sauce

2 tablespoons

Sugar

1 teaspoon

Lime juice

2 tablespoons

Fresh basil leaves

1/2 cup, chopped, plus extra for garnish

Cooked rice or noodles

for serving

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat.
2. Add the sliced onion, minced garlic, and grated ginger. Cook until fragrant and the onion is translucent, about 3-4 minutes.
3. Stir in the red curry paste and sauté for an additional minute to release its aromatic flavors.
4. Pour in the coconut milk and stir well to combine with the curry paste, allowing it to simmer gently.
5. Add the sliced bell peppers, carrots, and broccoli florets. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
6. Introduce your chosen protein (chicken, tofu, shrimp, etc.) and stir to coat it thoroughly with the curry sauce.
7. Season with fish sauce, sugar, and lime juice, adjusting to taste for balance between sweet, salty, and sour.
8. Let it simmer for another 2-3 minutes to allow the flavors to meld together beautifully.
9. Remove from heat and stir in the chopped fresh basil leaves, allowing them to infuse their freshness into the dish.
10. Serve the red curry over a bed of warm cooked rice or noodles.
11. Garnish with additional fresh basil leaves for an eye-catching finish.