Red Curry

Ingredients

• Cooked rice or noodles (for serving)
• Fresh basil leaves (1/4 cup, chopped)
• Lime juice (1 tablespoon)
• Sugar (1 teaspoon)
• Fish sauce (1 tablespoon)
• Protein of your choice (chicken, tofu, shrimp, etc.) (2 cups, cooked)
• Broccoli florets (1 cup)
• Carrots (2, sliced)
• Bell peppers (2, sliced)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1, sliced)
• Vegetable oil (2 tablespoons)
• Coconut milk (1 can (400ml))
• Red curry paste (2 tablespoons)

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.
3. Add the red curry paste and stir-fry for a minute to release its flavors.
4. Pour in the coconut milk and stir well to combine with the curry paste.
5. Add the sliced bell peppers, carrots, and broccoli florets. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
6. Add the cooked protein of your choice (chicken, tofu, shrimp, etc.) and stir to coat it with the curry sauce.
7. Season with fish sauce, sugar, and lime juice. Adjust the seasoning according to your taste.
8. Simmer for another 2-3 minutes to allow the flavors to meld together.
9. Remove from heat and stir in the chopped fresh basil leaves.
10. Serve the red curry over cooked rice or noodles.
11. Garnish with additional basil leaves, if desired.