Curry Recipe
Prepared in coconut milk with Thai curry paste.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish
Method
Cooking the Curry
- 1
Prepare Ingredients
Gather all the ingredients. If using tofu, press and cube it. If using chicken, cut it into bite-sized pieces. Chop mixed vegetables into similar-sized pieces for even cooking.
- 2
- 3
Cook Curry Paste
Add the Thai red curry paste to the hot oil and stir-fry for about 1-2 minutes until fragrant. This helps to release the flavors of the curry paste.
- 4
Add Coconut Milk
Pour in the coconut milk, stirring well to combine with the curry paste. Bring it to a gentle simmer.
- 5
Add Protein
Add the cubed tofu or chicken to the saucepan. Cook for about 5 minutes, allowing the protein to absorb the flavors.
- 6
Add Vegetables
Stir in the mixed vegetables and cook for another 5-7 minutes until they are tender but still crisp.
- 7
Season the Curry
Add soy sauce and brown sugar to the curry, stirring well. Adjust seasoning according to taste.
- 8
Finish with Basil
Tear the fresh basil leaves and sprinkle them into the curry just before removing it from the heat. Stir to combine.
Serving
- 9
Garnish and Serve
Serve the curry hot, garnished with lime wedges and a sprinkle of chili flakes to taste. Enjoy with steamed rice or noodles.
