Red Curry Recipe
Red curry with bamboo shoots, bell peppers, basil, and coconut milk. Choice of meat.
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Ingredients
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Curry Base
Vegetables and Herbs
Protein
Garnish and Serving
Method
Prepare the Curry Base
- 1
Sauté the curry paste
Heat a large saucepan or wok over medium heat. Add 2 tablespoons of the thick cream layer from the top of the coconut milk. Stir in the red curry paste and sauté for 2–3 minutes until fragrant and the oil begins to separate.
- 2
Add the remaining coconut milk and chicken broth (or water), and stir to combine with the curry paste. Bring to a gentle simmer.
- 3
Add fish sauce, brown sugar, and kaffir lime leaves (if using). Stir well to mix the flavors.
Add Protein and Vegetables
- 4
Add the sliced chicken to the simmering curry base. Cook for 5–7 minutes or until the chicken is cooked through.
- 5
Add the bamboo shoots, red bell pepper, and green bell pepper. Simmer for another 5–7 minutes until the vegetables are tender but still vibrant.
- 6
Stir in the Thai basil leaves and cook for 1 more minute until wilted.
Garnish and Serve
- 7
Remove the kaffir lime leaves if used. Taste and adjust seasoning with more fish sauce or sugar if needed.
- 8
Serve the red curry hot over steamed jasmine rice. Garnish with extra fresh Thai basil leaves.
