I finally get around to posting my Thai red curry recipe (I know some of you have been waiting for this!) I love this dish because it’s so versatile (you can really use any vegetables that you want) and so filling. I always thought Thai curry was very hard to cook at home, but it turns out, it’s actually very simple. I hope you enjoy this recipe, too.
Ingredients
- 2 tbsps red curry paste
- 1 can of light coconut milk
- 1⁄2 cup fresh basil
- 1 can bamboo shoots
- 2 -3 tsps fish sauce
- 2 tbsps brown sugar
- 1 cup vegetable stock
- 8 oz mushrooms
- 8 oz steamed broccoli
- 1 can of baby corn
- 1 small red bell pepper
- 1 small onion (yellow or white)
- 2 chicken breasts (optional)
Instructions
- In a wok, combine 1-2 tbsps red curry paste with two cans of light coconut milk.
- Simmer for 5 minutes, then add 1/4 cup of fresh basil, the bamboo shoots, fish sauce, brown sugar, chicken stock and mushrooms, bell peppers, corn and onion and simmer for an additional 15 minutes.
- Meanwhile, steam the broccoli in a medium sauce pan (I use a steam basket) and lightly fry the chicken breast (if you want to add some meat, I often make this a vegetarian dish).
- Add the broccoli (and meat) and serve over rice.
Adapted from Food.com
Yessss!!! This looks so delish!
xox
Looks good! And in only 20 minutes – bonus :)
Yum, this looks so good and easy! I am actually eating some Thai curry as I read this post as I am having leftovers from Saturday night (which were super yummy). I will definitely be making it, especially now that I can have sugar again starting tomorrow!