Thai Red Curry
Aromatic coconut curry with red curry paste, coconut milk, and fragrant spices. Simmered until vegetables soften and flavors meld into a cohesive, warming sauce.
Ingredients
Method
Mince garlic and ginger. Slice red onion into thin wedges. Dice bell peppers into bite-sized pieces (or cut chosen vegetables into similar sizes). Drain canned bamboo shoots if using.
Heat coconut oil in a large pot or wok over medium heat. Add red curry paste and stir constantly for 1–2 minutes until fragrant and darkened slightly.
Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
Add minced garlic and ginger, then red onion and harder vegetables first (like peppers). Simmer for 8–10 minutes until vegetables begin to soften.
Stir in bamboo shoots, fish sauce, palm sugar, and lime juice. Simmer for another 3–5 minutes to meld flavors and ensure all vegetables are tender.
Ladle into bowls or serve over jasmine rice or rice noodles. Garnish with fresh cilantro (or basil) and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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