Red Curry Recipe
Thai style coconut milk red curry with bamboo shoot, basil leave and bell pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the bell pepper and drain the bamboo shoots. Set aside.
- 2
Cook the Curry Paste
In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and sauté for about 1-2 minutes until fragrant.
- 3
Add Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
- 4
Add Bamboo Shoots and Bell Pepper
Add the bamboo shoots and bell pepper to the pot. Stir to combine and cook for about 5 minutes or until the vegetables are tender.
- 5
Season the Curry
Add soy sauce, sugar, and water. Stir well and simmer for another 2-3 minutes.
- 6
Add Fresh Basil
Turn off the heat and stir in the fresh basil leaves until wilted.
- 7
Serve
Serve the red curry hot over steamed rice or noodles.
