Teresa's Recipes
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
- 2 tablespoons Vegetable oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 3 tablespoons Red curry paste
- 1 pound, cut into bite-sized pieces Protein of choice (chicken, tofu, shrimp, etc.)
- 1 cup, sliced (mix of colors for visual appeal) Bell peppers
- 1 cup, sliced Carrots
- 1 cup Broccoli florets
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 2 tablespoons Lime juice
- 1/2 cup, torn Fresh basil leaves
- for serving Cooked rice or noodles
Dietary Notes
- 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
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.