Spicy Thai Red Curry
Published: Monday, January 9, 2023
A spicy thai red curry made with a blend of red curry paste, coconut milk, and fresh vegetables.
I first had this dish when I was travelling in Thailand. It was served to me in a small beachside cafe, and it was one of the most delicious meals I had ever tasted. The combination of the spicy red curry paste, creamy coconut milk, and fresh vegetables was truly incredible. I have been making this dish ever since, and it always brings back fond memories of my time in Thailand.
Recipe
Serves
4
Prep Time
10 Mins
Cook Time
30 Mins
Difficulty
4 / 5
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste (or more to taste)
- 1 can (400ml) coconut milk
- 1 red bell pepper, deseeded and diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (125ml) water
- 1/2 cup (125ml) fresh basil leaves, chopped
- 1/4 cup (60ml) fresh cilantro leaves, chopped
Cooking Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the curry paste and cook, stirring, for 1 minute.
- Add the coconut milk, bell pepper, carrot, garlic, ginger, sugar, fish sauce, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 10 minutes.
- Add the water and simmer for 5 minutes, or until the vegetables are tender.
- Stir in the basil and cilantro and cook for 1 minute. Serve hot over steamed jasmine rice.
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