Red Curry Recipe
In coconut milk with bamboo shoot, bell peppers, and basil leaves.
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Ingredients
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Curry Paste & Aromatics
Coconut Milk & Main Components
Flavor & Seasoning
Method
Prep & Mise en Place
- 1
- 2
Measure and set out curry paste and seasonings: fish sauce, palm sugar, lime juice, and salt.
Cooking
- 3
Toast curry paste
Heat the vegetable oil in a wok or large skillet over medium heat. Add red curry paste and cook, stirring constantly, for 1–2 minutes until fragrant.
- 4
Add minced garlic and ginger; sauté for about 30 seconds until aromatics are blooming.
- 5
Add half of the sliced onion and cook until it begins to soften, 1–2 minutes.
- 6
Pour in coconut milk and bring to a gentle simmer, stirring to blend with the curry paste.
- 7
Add bamboo shoots and sliced bell pepper. Simmer for 5–7 minutes, until the peppers are crisp-tender.
- 8
Stir in fish sauce, palm sugar, and lime juice. Taste and adjust seasoning with salt if needed.
- 9
Add Thai basil leaves and cook for 30 seconds until just wilted.
- 10
Remove from heat and serve hot over steamed rice. Garnish with extra basil if desired.
