Authentic Thai Red Curry

Authentic Thai Red Curry

Dive into a vibrant tapestry of flavors with this Authentic Thai Red Curry, a dish that captures the essence of Thailand's rich culinary heritage. Originating from the lush central plains, this curry features a robust red curry paste made from sun-dried red spur chillies, imparting both heat and a striking hue. The creamy coconut milk envelops a colorful array of fresh vegetables and your choice of protein, creating a comforting yet exciting dish. Fresh basil leaves, with their sweet, anise-like aroma, balance the curry's warmth, making each bite a delightful experience. Serve this aromatic curry over fragrant jasmine rice or noodles, and complement it with a refreshing Thai Iced Tea for a complete culinary escape.

Servings: 4

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.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 450 • Fat: 30g • Carbs: 30g • Protein: 20g • Sodium: 800mg • Sugar: 5g