Indulge in the rich, aromatic flavors of Thai red curry, a beloved dish that captures the essence of Thai cuisine. This recipe combines creamy coconut milk with a medley of vegetables and your choice of protein, all infused with fragrant spices. Perfect for a weeknight dinner or a special occasion, this dish promises to transport your taste buds to Thailand with every bite.
Ingredients
– 1 can (400ml) coconut milk
– 2-3 tablespoons red curry paste
– 300g chicken, beef, or tofu (cubed)
– 1 cup bell peppers (sliced)
– 1 cup zucchini (sliced)
– 1 cup bamboo shoots (drained)
– 2 tablespoons fish sauce
– 1 tablespoon sugar
– Fresh basil leaves
– Cooked jasmine rice, for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes.
Nutritional Value
Per serving (1/4 of the recipe): Calories: 350, Protein: 25g, Carbohydrates: 30g, Fat: 18g, Fiber: 5g. This is based on a serving of chicken with vegetables.
Step-by-Step Cooking Process
1. Heat a large skillet over medium heat.
2. Add the red curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir well to combine.
4. Add the cubed chicken, beef, or tofu to the skillet.
5. Cook for 5-7 minutes until the protein is cooked through.
6. Add the sliced bell peppers and zucchini to the skillet.
7. Stir in the bamboo shoots, fish sauce, and sugar.
8. Simmer for another 5-10 minutes until the vegetables are tender.
9. Taste and adjust seasoning if necessary.
10. Serve hot over jasmine rice, garnished with fresh basil leaves.
Alternative Ingredients
You can easily substitute the chicken or beef with shrimp or firm tofu for a vegetarian option. Additionally, any seasonal vegetables like eggplant or snap peas can be used to enhance flavor.
Serving and Pairings
Thai red curry pairs wonderfully with jasmine rice, but you can also serve it with rice noodles or quinoa for a different twist. A side of fresh spring rolls or a simple cucumber salad complements this dish perfectly.
Storage and Reheating
Store leftover Thai red curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. This dish can also be frozen for up to 2 months; just thaw and reheat before serving.
Cooking Mistakes
- Using too much curry paste can overpower the dish.
- Not simmering long enough can result in tough protein.
- Skipping the fish sauce may alter the authentic flavor.
- Forgetting to adjust seasoning at the end can affect taste.
- Overcooking vegetables can make them mushy.
Helpful Tips
- Always taste as you cook to get the flavors just right.
- Use fresh herbs for garnish to elevate the presentation.
- Consider adding lime juice for a zesty kick.
- Experiment with different proteins for variety.
FAQs
Can I make Thai red curry vegan?
Yes, simply replace the meat with tofu or tempeh, and ensure the curry paste and fish sauce are vegan-friendly.
What can I serve with Thai red curry?
Thai red curry is best served with jasmine rice, but you can also enjoy it with rice noodles or quinoa for a healthy alternative.
How spicy is Thai red curry?
The spice level can vary based on the amount of curry paste used. Adjust according to your heat preference, and consider adding coconut sugar to balance the heat.
Can I use store-bought curry paste?
Absolutely! Store-bought curry paste can save time and still deliver great flavor. Just check the ingredients for authenticity.
How long does it take to cook?
From start to finish, this dish takes about 35 minutes, making it a quick and delicious meal option for busy nights.
Conclusion
Thai red curry is a delightful dish that combines rich flavors and vibrant colors, making it a feast for the senses. With its versatility and ease of preparation, it’s perfect for any occasion. Whether you’re a seasoned chef or a beginner, this recipe will surely impress your family and friends. Enjoy the journey to Thailand with every bite!
Thai Red Curry
Ingredients
- 1 can 400ml coconut milk
- 2-3 tablespoons red curry paste
- 300 g chicken beef, or tofu (cubed)
- 1 cup bell peppers sliced
- 1 cup zucchini sliced
- 1 cup bamboo shoots drained
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Fresh basil leaves
- Cooked jasmine rice for serving
Instructions
- Heat a large skillet over medium heat.
- Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir well to combine.
- Add the cubed chicken, beef, or tofu to the skillet.
- Cook for 5-7 minutes until the protein is cooked through.
- Add the sliced bell peppers and zucchini to the skillet.
- Stir in the bamboo shoots, fish sauce, and sugar.
- Simmer for another 5-10 minutes until the vegetables are tender.
- Taste and adjust seasoning if necessary.
- Serve hot over jasmine rice, garnished with fresh basil leaves.
Nutrition
