Red Curry Recipe
Made in coconut milk with eggplant, bamboo shoot, bell pepper and sweet basil.
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Ingredients
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Vegetables
Curry Base
Method
Preparation
- 1
Prepare the Vegetables
Wash the eggplant and cut it into bite-sized cubes. Drain the bamboo shoots if they are canned. Remove the seeds from the bell pepper and slice it into thin strips. Rinse the sweet basil leaves and set them aside.
- 2
Mince the Aromatics
Peel and finely chop the garlic cloves. Grate the ginger or finely chop it.
Cooking
- 3
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium heat.
- 4
- 5
Add the Red Curry Paste
Stir in the red curry paste and cook for another minute to release the flavors.
- 6
Incorporate Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste, bringing the mixture to a gentle simmer.
- 7
Add Vegetables
Add the cubed eggplant, sliced bell pepper, and bamboo shoots to the curry. Stir to coat the vegetables in the sauce.
- 8
Season the Curry
Add the soy sauce and sugar to the curry. Simmer for about 10-15 minutes until the vegetables are tender, stirring occasionally.
- 9
Finish with Basil
Once the vegetables are cooked, stir in the sweet basil leaves and let them wilt in the heat for about 1-2 minutes.
