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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.
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
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the diced onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent, about 2-3 minutes.
- Stir in the red curry paste, cooking for an additional minute while stirring constantly to release its flavors.
- Add your choice of protein and cook until browned and fully cooked through, about 5-7 minutes.
- 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.
- Pour in the coconut milk, stirring well to combine all ingredients.
- Add the fish sauce, sugar, and lime juice, mixing thoroughly to incorporate the flavors.
- Let the curry simmer for 10-15 minutes, allowing the vegetables to soften to your liking and the flavors to meld together.
- Just before serving, stir in the torn basil leaves for a fresh finish.
- Serve the Thai red curry over your choice of cooked rice or noodles.
- Garnish with additional basil leaves and lime wedges if desired.
Tips
- For a spicier curry, add more red curry paste or include fresh sliced chillies.
- To make it vegetarian or vegan, choose tofu as your protein and ensure your fish sauce is replaced with a vegan alternative.
- Feel free to customize the vegetables based on what's in season or available.
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
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