I’ve been cooking Thai food since I was a young child. I’ve made Red Curry all different ways. If you make the curry paste from scratch it can take a lot longer. I’ve opted to take the easy route and buy the curry paste. I do however, take the time to make home made chicken stock. I think this makes the curry so rich and flavorful. Also, adding fresh Thai basil is key. (don’t skimp not that)
Thai Red Curry
I made mine tonight with untraditional vegetables that are not typically used in Thai red curry recipes. I was inspired by the farmers market this week so I used what I found there.)
1 can of red curry paste (I like the Maesri brand)
1 can of coconut milk (I like Chaokoh brand)
2 cups of chicken broth (I prefer homemade or a high quality brand)
1 package of organic chicken tenders
1 can of bamboo shoots (I like Chaokah brand)
1 Tablespoon of soybean oil or peanut oil
2 Teaspoons (or more to taste) of fish sauce (any brand will is fine)
1 Tablespoon of palm sugar or table sugar (if you want it sweeter, you can gradually add more)
1 large handful of Thai basil
1 Large zucchini (chopped)
1 handful of green beans (chopped)
1 handful of mushrooms (any kind is fine)
1 sweet onion (chopped)
Heat the red curry paste and the oil together stirring regularly for about 1-2 minutes. This will help the curry paste waken up and the flavors to be more rich. Add chopped onion and let the onions cook through.
Add 1 can of coconut milk and bring to a boil then add 2 cups of chicken broth.
Add the large handful of Thai basil (make sure your remove the stems).
Add bite sized chicken and let cook through.
Add all vegetables
Add sugar and fish sauce
Let boil until the vegetables are cooked through (about 20 minutes)
Serve over rice or noodles.
Can be kept in air tight container for up to 3 days.