Red Curry Recipe
Red Curry paste, green & red bell peppers and bamboo shoots in a delicious coconut milk broth.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vegetables
Slice the green and red bell peppers into thin strips and set aside.
- 2
Cook the Curry
In a large pot, heat the red curry paste over medium heat for about 1-2 minutes until fragrant.
- 3
Add Coconut Milk and Broth
Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
- 4
Incorporate Vegetables
Add the sliced bell peppers and bamboo shoots to the pot. Cook for about 5-7 minutes until the peppers are tender.
- 5
Season the Curry
Stir in the soy sauce and sugar, adjusting to taste. Simmer for another 2-3 minutes.
- 6
Serve
Ladle the curry into bowls and garnish with fresh basil and lime as desired.