Thai Red Curry is one of my family’s favorite dishes. It is quick and easy to make, and all of the ingredients can be found in your local grocery store. The heat from the red curry combined with the sweet, silkiness of coconut milk is truly a wonderful and classic flavor combination. This recipe is also very versatile – you can use shrimp, chicken, fish, and/or beef as the protein, you can also use nearly any combination of vegetables you like, and it can be served as a soup, over noodles, or over rice. When I make this at home, my wife has to remind me not to lick the bowl.
Ingredients: (serves 4)
- 1 tablespoon canola oil
- 2 tablespoons red curry paste (I put more because I like it hot)
- 2 14-ounce cans of coconut milk
- ¾ cup chicken broth (I use low-sodium)
- 2 teaspoons grated fresh ginger (or more if you like it hot)
- ½ teaspoon salt
- 1 tablespoon light brown sugar
- 1 pound of meat (precooked boneless chicken bites, peeled & deveined raw shrimp, etc.)
- 3 cups of vegetables (sliced mushrooms, julienned carrots, snap peas, sliced onions, sliced bell peppers, etc.)
- Julienned basil or cilantro to garnish
If you are using it, cook your rice (I prefer Jasmine rice) or noodles (I prefer chow mein noodles) according to the package directions. Prepare your vegetables. Heat oil in a deep skillet on medium heat. Add the red curry paste and cook while stirring until fragrant (about 2 minutes). Add coconut milk, chicken broth, ginger, salt, and brown sugar. Bring to a boil. Add the vegetables and meat, lower the heat and simmer for four minutes, or until the vegetables are tender but still crisp, and the meat is cooked through. Add your rice or noodles (if you are using any) into a bowl, and cover with the soup. Sprinkle your herb of choice before serving, and try not to lick your bowl.