Red Curry Recipe
with sweet peppers, onions, basil, Thai eggplant, bamboo shoots
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the sweet bell peppers and onion, quarter the Thai eggplant, and slice the bamboo shoots. Set aside.
- 2
- 3
- 4
Add Curry Paste
Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the flavors to meld.
- 5
Add Coconut Milk
Pour in the coconut milk, stirring well to combine with the curry paste and onion.
- 6
Add Vegetables
Add the sweet bell peppers, Thai eggplant, and bamboo shoots to the pan. Stir gently to coat all the vegetables with the curry sauce.
- 7
Simmer
Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, or until the vegetables are tender.
- 8
Add Basil and Season
In the last few minutes of cooking, add the fresh basil leaves and season with salt to taste. Stir well.
- 9
Serve
Remove from heat and serve hot with jasmine rice or rice noodles.