Red Curry Recipe

Name: Thai Basil Signature Downtown Phoenixs Red Curry Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 grams Chicken (or your choice of meat); 400 ml Coconut milk; 3 tablespoons Red curry paste; 200 grams Bamboo shoots; 2 medium Carrots, sliced; 1 large Bell pepper, sliced; 150 grams Broccoli florets; 100 grams Green beans, trimmed; 1 medium Zucchini, sliced; 1 cup Thai basil leaves; 2 tablespoons Fish sauce; 1 teaspoon Sugar

Inspired by Thai Basil Signature Downtown Phoenix

Time30m

Serves4

Choice of meat simmered in coconut milk, with red curry, bamboo shoots, carrots, bell peppers, broccoli, green beans, zucchini and Thai basil.

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Ingredients

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Curry Ingredients

1 1/8 lb (500 grams) Chicken (or your choice of meat)

1 2/3 cup (400 ml) Coconut milk

3 tablespoons Red curry paste

7.05 oz (200 grams) Bamboo shoots

2 medium Carrots, sliced

1 large Bell pepper, sliced

5.29 oz (150 grams) Broccoli florets

3 1/2 oz (100 grams) Green beans, trimmed

1 medium Zucchini, sliced

1 cup Thai basil leaves

2 tablespoons Fish sauce

1 teaspoon sugar

Method

Cooking Instructions

Prepare the Ingredients

Start by chopping all the vegetables and slicing the meat into bite-sized pieces. Set aside.

Cook the Meat

In a large pot or wok, heat a tablespoon of oil over medium heat. Add the chicken (or your choice of meat) and cook until browned, about 5-7 minutes.

Add Red Curry Paste

Stir in the red curry paste and cook for an additional 2 minutes, allowing the flavors to meld with the meat.

Incorporate Coconut Milk

Pour in the coconut milk and stir well to combine with the meat and curry paste. Bring it to a gentle simmer.

Add Vegetables

Add the bamboo shoots, carrots, bell pepper, broccoli, green beans, and zucchini to the pot. Stir to combine and let it simmer for about 10 minutes, or until the vegetables are tender.

Season the Curry

Add the fish sauce and sugar to the curry. Taste and adjust seasoning if necessary. If you prefer a spicier curry, feel free to add more red curry paste.

Finish with Thai Basil

Remove the pot from heat and stir in the Thai basil leaves. Allow the residual heat to wilt the basil.

Serve

Serve the red curry hot over steamed rice or with rice noodles. Enjoy your flavorful dish!