Red Curry Lunch Special Recipe
Red curry with coconut milk sauce, bell pepper, bamboo shoots, eggplant, green bean and basil.
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Ingredients
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Curry Ingredients
Method
Preparation
- 1
Prepare the Vegetables
Slice the bell pepper, dice the eggplant, and trim the green beans. Set aside.
- 2
Gather Ingredients
Measure out the red curry paste, coconut milk, bamboo shoots, and fresh basil. Have salt ready for seasoning.
Cooking
- 3
Sauté the Curry Paste
In a large pan or wok, heat the vegetable oil over medium heat. Add the red curry paste and sauté for 2-3 minutes until fragrant.
- 4
Add Coconut Milk
Slowly pour in the coconut milk, stirring well to combine with the curry paste. Bring to a gentle simmer.
- 5
Incorporate Vegetables
Add the diced eggplant, sliced bell pepper, green beans, and bamboo shoots to the pan. Stir to coat the vegetables in the sauce.
- 6
Simmer the Curry
Allow the curry to simmer for about 10-15 minutes until the vegetables are tender. Stir occasionally to prevent sticking.
- 7
Add Fresh Basil and Season
Once the vegetables are cooked, add the fresh basil leaves and season with salt to taste. Stir to combine.
