Red Thai Curry (gc) Recipe
classic creamy red thai sauce, cashews, fresh vegetables, jasmine rice
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Ingredients
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Curry Sauce
Vegetables and Nuts
Rice
Method
Prepare the Rice
- 1
Cook the Jasmine Rice
In a medium saucepan, bring 400 ml of water to a boil. Add 200 g of jasmine rice, stir once, and reduce the heat to low. Cover and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
Prepare the Curry
- 2
Sauté the Vegetables
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the sliced bell pepper, carrot, broccoli florets, and snow peas. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 3
Make the Curry Sauce
Add 3 tablespoons of red curry paste to the skillet with the vegetables. Stir for about 1 minute until fragrant. Then, pour in 400 ml of coconut milk, 200 ml of vegetable broth, 2 tablespoons of soy sauce, and 1 teaspoon of brown sugar. Stir well to combine.
- 4
Add Cashews and Basil
Add 100 g of cashews to the curry sauce and stir well. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Finally, stir in 1 cup of fresh basil leaves.
Serve
- 5
Plate the Dish
Serve the creamy red Thai curry over a bed of jasmine rice. Garnish with additional basil leaves and serve hot.
