Authentic Thai Red Curry

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) Thai red curry paste 2 tablespoons (30g) Thai red curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon (15ml) fish sauce (omit for vegetarian/vegan option) 1 tablespoon (15ml) fish sauce (omit for vegetarian/vegan option)
• 1 tablespoon (15ml) palm sugar or brown sugar 1 tablespoon (15ml) palm sugar or brown sugar
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 1 cup (150g) green beans, trimmed and halved 1 cup (150g) green beans, trimmed and halved
• 1 cup (150g) tofu or chicken, cubed 1 cup (150g) tofu or chicken, cubed
• Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish
• Steamed jasmine rice, for serving Steamed jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. 3.
   Pour in the coconut milk and vegetable broth, stirring well to combine.
4. 4.
   Add the fish sauce (if using) and palm sugar, stirring until dissolved.
5. 5.
   Add the red bell pepper, bamboo shoots, green beans, and tofu or chicken. Simmer for 10-15 minutes until the vegetables are tender and the protein is cooked through.
6. 6.
   Garnish with fresh Thai basil leaves.
7. 7.
   Serve the Thai Red Curry over steamed jasmine rice.

Treat your ingredients with care...

• Thai red curry paste — If you prefer a milder curry, reduce the amount of red curry paste used. Adjust according to your spice tolerance.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Light coconut milk can be used for a lighter version.
• Fish sauce — For a vegetarian or vegan option, substitute fish sauce with soy sauce or tamari.

Tips & Tricks

• To enhance the flavors, let the curry simmer for a longer time.
• For added freshness, squeeze some lime juice over the curry before serving.
• Customize the vegetables and protein according to your preference.
• Adjust the spiciness by adding more or less red curry paste.
• Leftover curry can be refrigerated and enjoyed the next day, allowing the flavors to develop further.

Serving advice

Serve the Thai Red Curry hot over steamed jasmine rice. Garnish with fresh Thai basil leaves for an extra burst of flavor. Accompany with lime wedges for a tangy twist.

Presentation advice

Present the Thai Red Curry in a vibrant bowl, allowing the colors of the vegetables and curry to shine through. Garnish with a sprig of fresh Thai basil for an appealing touch.