🍽️ Thai Red Curry: The Flexible Base for Your Creativity

Name: Thai Red Curry: The Flexible Base for Your Creativity
Total time: 50 min
Yield: 4 servings
Ingredients: 300 g meat (or fish of choice); 1 tbsp curry paste (red); 1 small glass water; 400 ml coconut milk; 800 g vegetables (of choice); 2 tbsp fish sauce; 2 tbsp soy sauce (light); 1 tbsp palm sugar (or brown cane sugar); 2 red peppers (or green, cut diagonally); 2 small chili peppers (hot (to taste)); 6 Thai basil leaves (fresh from the Asian store, not European basil!); 2 tbsp rapeseed oil (or peanut oil)

666 kcal · 50 min · 4 servings

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Ingredients

300 g meat (or fish of choice)
1 tbsp curry paste (red)
1 small glass water
400 ml coconut milk
800 g vegetables (of choice)
2 tbsp fish sauce
2 tbsp soy sauce (light)
1 tbsp palm sugar (or brown cane sugar)
2 red peppers (or green, cut diagonally)
2 small chili peppers (hot (to taste))
6 Thai basil leaves (fresh from the Asian store, not European basil!)
2 tbsp rapeseed oil (or peanut oil)

Instructions

1. Decide which ingredients you want to use. You can replace meat with chicken, turkey, beef, or pork. Fish or shrimp also taste great. Vary the vegetables as you like, for example with bamboo shoots, carrots, corn, or pak choi. Vegetarians simply use lots of colorful vegetables.
2. Heat the oil in a pan or pot. Add the red curry paste and sauté it briefly.
3. Deglaze the paste with a small splash of water.
4. Add the coconut milk in small amounts. Stir vigorously each time before adding the next amount. This creates a beautiful, uniform red color.
5. Cut the meat, fish, or shrimp into bite-sized pieces.
6. Add the meat pieces to the curry sauce.
7. Let the curry simmer for about five minutes until the meat is cooked through. Shrimp cook very quickly and need only a little time.
8. Cut your chosen vegetables into strips.
9. Add the vegetables to the pan. The choice and quantity are up to you.
10. Bring the curry back to a boil.
11. Ensure the vegetables remain crisp-tender and keep their color.
12. Add delicate leafy vegetables like pak choi or Chinese cabbage only at the very end.
13. Season the curry with fish sauce, light soy sauce, and palm sugar.
14. Add fresh Thai basil leaves and whole chili peppers.
15. Cook everything for another minute.
16. Slice chili peppers into thin rings.
17. Sprinkle the chili rings over the curry as desired, depending on how spicy you want it.
18. Serve the hot curry with rice. Basmati, jasmine rice, or Thai fragrant rice pair well. Feel free to try red rice from the Asian grocery store as a variation.

Nutrition per serving

kcal: 666
Protein: 24 g · Fett/Fat: 53 g · Carbs: 24 g