Oh my goodness, it has been way too long since I have shared a recipe with you guys! So sorry, but what better way to make a come back than to share a curry recipe? We all know by now I am a bit obsessed with curry and Thai red curry is one of my top favorites!
One of the things I like so much about Thai red curry is the simplicity. This dish only takes a few ingredients and just a few minutes to whip up. Red curry isn’t jam packed with a bunch of different veggies (you can add them if you insist) and ingredients. The main focus is on the curry itself.
I hate going to a Thai restaurant here in America and ordering my curry and its bombarded with bell peppers and random veggies that distract from the simple taste of my curry dish! Enough ranting and raving. Let’s talk about our ingredients.
The sauces you will need to make Thai red curry are fish sauce, mushroom soy sauce, coconut milk, and red curry paste. I’m pretty sure you guys should have all this on hand by now, if not, here are some Amazon links to get you started.
This is one my favorite brands of fish sauce, it is so flavorful without being overly fishy. Fish sauce: Amazon
Mushroom soy sauce is not your average soy sauce you see at the grocery store, it doesn’t even taste similar. Look for a Thai brand that says thin soy sauce if you can’t find this. Mushroom soy sauce: Amazon
This is my all time favorite brand of coconut milk! Coconut milk can really make or break a curry so please try and buy a quality coconut milk. Coconut milk: Amazon For an Amazon price this really is a pretty good deal!
Last but not least, Red curry paste! Both brands in the picture above are good choices, but this brand is my favorite. Red curry paste: Amazon
Now that we have our sauces squared away, time for the veggies!
Red jalapeno peppers, Thai basil, and lime, so simple! And technically you can veto the lime, I just can’t resist adding lime to my curries. Alright, start with tearing the basil leaves off the stems, deseed and thinly slice the peppers, and quarter the limes. Thinly slice the pork or chicken.
The prep work is now done! It doesn’t get much easier than that folks!
Now, grab your wok and add oil and the red curry paste and heat on high, fry until fragrant (about 1 minute).
Dump in the 2 cans of coconut milk and 1 cup of water and mix in with the curry paste thoroughly. When the coconut milk is hot (not quite boiling), add the meat. Don’t let the curry boil, you can turn the heat down to medium if it seems to be wanting to boil.
Cook stirring occasionally for about 2 minutes, then add the peppers, basil, fish sauce, mushroom soy sauce, and sugar. Stir well and cook until everything is cooked through, about 5 minutes. Let simmer as long as you like.
Serve over jasmine rice and garnish with lime. ENJOY!!!
- 1 lb. pork or chicken
- 3 red jalepenos
- 1 large handful of Thai basil
- 2 cans coconut milk
- 1 cup water
- 1/3 cup red curry paste
- 1 lime
- 1 tbsp. olive oil
- 3 tbsp. fish sauce
- 2 tbsp. mushroom soy sauce or thin soy sauce
- 1 1/2 to 2 tbsp. sugar
- jasmine rice to serve
- Tear the basil leaves off the stems, quarter the lime, deseed and thinly slice the jalapeno pepper, and thinly slice the pork or chicken.
- In a wok turned on high heat add the oil and curry paste and fry until fragrant (about 1 minute)
- Add the 2 cans of coconut milk and 1 cup of water and mix thoroughly with the fried curry paste.
- When the coconut milk is hot add the meat (don’t let the curry boil, turn heat to medium if necessary)
- cook stirring occasionally for about 2 minutes, then add the peppers, basil, fish sauce, mushroom soy sauce, and the sugar.
- Stir well and cook until everything is cooked through, about 5 minutes. Let simmer as long as you like. Serve over jasmine rice and garnish with lime. ENJOY!!