Here is a really simple and quick recipe for Thai-style red curry. I use boneless chicken for the dish but you could easily substitute pork, tofu, duck, beef, veggies, shrimp, fish, or just about anything else you’d like. Items like Thai red curry paste and fish sauce are available in most Asian markets and nowadays in many regular supermarkets, as well.
Ingredients for Thai Red Curry:
- 1 Tbsp vegetable or canola oil
- 2 Tbsp Thai red curry paste
- 1 14-oz can coconut milk
- ½ cup chicken broth
- 1 Tbsp brown sugar
- 1 Tbsp Thai or Vietnamese fish sauce
- 1 lb. boneless chicken, cut into bite-size pieces (you could substitute pork, beef, tofu, shrimp, fish, vegetables, etc.)
- 3 cups assorted vegetables, cut into bite-size pieces, such as carrots, snap peas, bamboo shoots, bell peppers, onions, etc.
- 2 Tbsp fresh basil leaves (preferably Thai basil), julienned
- Heat the oil in a large skillet or wok over medium heat. Add the curry paste and fry, stirring, for a couple of minutes.
- Add the coconut milk and chicken broth and bring to a simmer over medium-high heat. Stir in the brown sugar and fish sauce until well blended.
- Add the chicken and vegetables to the curry and simmer for 7 to 10 minutes, until the chicken is cooked through and the veggies are tender-crisp.
- Serve the curry with jasmine rice or rice noodles, topped with the shredded basil.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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