Authentic Thai Red Curry

Ingredients

Vegetable oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Red curry paste

3 tablespoons

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

1 pound, cut into bite-sized pieces

Bell peppers

1 cup, sliced (mix of colors for visual appeal)

Carrots

1 cup, sliced

Broccoli florets

1 cup

Coconut milk

1 can (13.5 oz)

Fish sauce

2 tablespoons

Sugar

1 teaspoon

Lime juice

2 tablespoons

Fresh basil leaves

1/2 cup, torn

Cooked rice or noodles

for serving

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat.
2. Add the diced onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent, about 2-3 minutes.
3. Stir in the red curry paste, cooking for an additional minute while stirring constantly to release its flavors.
4. Add your choice of protein and cook until browned and fully cooked through, about 5-7 minutes.
5. Introduce the sliced bell peppers, carrots, and broccoli to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still vibrant.
6. Pour in the coconut milk, stirring well to combine all ingredients.
7. Add the fish sauce, sugar, and lime juice, mixing thoroughly to incorporate the flavors.
8. Let the curry simmer for 10-15 minutes, allowing the vegetables to soften to your liking and the flavors to meld together.
9. Just before serving, stir in the torn basil leaves for a fresh finish.
10. Serve the Thai red curry over your choice of cooked rice or noodles.
11. Garnish with additional basil leaves and lime wedges if desired.