Thai Red Curry
Recipe by Head Chef Daisy
( 1 )
After eating spicy Thai red curry at restaurants countless times, I decided to try making it at home. I was so surprised at how easy it was to make! Thanks to the success of this one, it has become my tradition to attempt any dish I absolutely enjoyed eating. I look forward to sharing many more of my restaurant favorites. Enjoy!
Prep Time
10 mins
Total Time
25 mins
Yield
4 servings
Nutrition
400 calories
Ingredients
- 2 tablespoons oil
- 1.5 lbs protein of choice, chicken, beef, tofu or none
- 1 small onion, sliced
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 3 tablespoons thai red curry paste
- 1 can unsweetened coconut milk
- 1 bell pepper, sliced
- 1.5 cups vegetables: broccoli, green beans or carrots
- 1/4 cup basil leaves
- 1/2 tablespoon fish sauce, optional
- 1/4 cup dried chili peppers, optional
Instructions
- In a deep skillet, heat up the oil. Add protein of choice and cook until completely done. Set protein aside in a bowl.
- On medium heat, add the sliced onion, garlic and ginger. Cook for about a minute, stirring often.
- Stir in the red curry paste for about a minute. Then add the coconut milk and optionally fish sauce.
- Once the coconut milk starts to boil, return the protein to the skillet along with the bell peppers and additional vegetables. Cook all on low-medium heat for about 8-10 minutes until the vegetables are just tender. Don't overcook.
- Finally, add in the basil leaves and optionally the dried chili peppers. Turn off the heat and serve over warm rice. Enjoy!