Teresa's Recipes
Authentic Thai Red Curry
Experience the vibrant and aromatic flavors of Thai cuisine with this Authentic Thai Red Curry. Rich coconut milk combines beautifully with spicy red curry paste, fresh vegetables, and your choice of protein, making for a dish that is both comforting and exhilarating. This curry is not just a meal; it tells the story of Thailand's culinary artistry, where balance and harmony of flavors reign supreme. The addition of fresh basil and a squeeze of lime juice brightens the dish, making it a feast for both the eyes and the palate.
Ingredients
- 1 can (13.5 oz) Coconut milk
- 3 tablespoons Red curry paste
- 2 tablespoons Vegetable oil
- 1, sliced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 cup, sliced (mixed colors) Bell peppers
- 1 cup, sliced Carrots
- 1 cup Broccoli florets
- 1 lb, cubed or sliced Protein of your choice (chicken, tofu, shrimp, etc.)
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 2 tablespoons Lime juice
- 1/2 cup, chopped, plus extra for garnish Fresh basil leaves
- for serving Cooked rice or noodles
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 520
- Fat: 28g
- Carbs: 45g
- Protein: 24g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the sliced onion, minced garlic, and grated ginger. Cook until fragrant and the onion is translucent, about 3-4 minutes.
- Stir in the red curry paste and sauté for an additional minute to release its aromatic flavors.
- Pour in the coconut milk and stir well to combine with the curry paste, allowing it to simmer gently.
- Add the sliced bell peppers, carrots, and broccoli florets. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Introduce your chosen protein (chicken, tofu, shrimp, etc.) and stir to coat it thoroughly with the curry sauce.
- Season with fish sauce, sugar, and lime juice, adjusting to taste for balance between sweet, salty, and sour.
- Let it simmer for another 2-3 minutes to allow the flavors to meld together beautifully.
- Remove from heat and stir in the chopped fresh basil leaves, allowing them to infuse their freshness into the dish.
- Serve the red curry over a bed of warm cooked rice or noodles.
- Garnish with additional fresh basil leaves for an eye-catching finish.
Tips
- For a spicier kick, add sliced Thai bird chilies or increase the amount of red curry paste.
- Feel free to mix in other vegetables like zucchini or snap peas for added color and nutrition.
- If you prefer a milder flavor, use light coconut milk.