Thai Red Curry
Description
The red color from the red chili gives it a bold flavor!
lemmuh
材料
your choice of protein (chicken, pork, beef, tofu or shrimp)
1/2 lb
green bell pepper (julienne)
1/2 medium
red bell pepper (julienne)
1/2 medium
french beans
100 g
bamboo shoots
1 cup
fresh ginger (minced)
1 tablespoon
garlic (minced)
2 cloves
Thai basil (loosely packed)
1 cup
avocado oil
2 tablespoons
1/2 cup
better than bouillon chicken base
1 teaspoon
coconut milk
1 can (400ml)
red curry paste
3 tablespoons
fish sauce
2 tablespoons
coconut palm sugar
2 teaspoons
dried kaffir lime leaves (removed from the stem)
5
kosher salt
to taste
作り方
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1
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Gather all the ingredients.
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2
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Combine water and bouillon to make a chicken stock.
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3
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Oil in a medium Dutch oven over medium heat.
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4
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Add ginger, garlic, curry paste and cook until fragrant.
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5
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Slowly add chicken stock into the pot to dissolve the paste.
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6
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Add the stock/coconut milk/fish sauce/sugar/lime leaves.
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7
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Bring it to a simmer, then heat to medium low.
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8
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Add shrimp and cook until almost heated through.
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9
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Heat to medium and add peppers/beans/bamboo and cover.
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10
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Cook until all the veggies are heated through. (5-7minutes)
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11
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Taste, add salt as needed.
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12
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Remove from heat, stir in Thai basil.
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13
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Serve with jasmine rice! Don't forget to remove lime leaves!
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14
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NOTE: There's NO need to strictly stick to the veggies →
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15
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I use, so you can choose seasonal veggies for the curry!
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コツ・ポイント
I use coconut palm sugar for Thai dishes, but you can swap to brown sugar for the same grade of sweetness.
このレシピの生い立ち
Thai curry is easy to prep and if you nail it, you can make it anytime! Pick seasonal veggies for the colorful curry :)
つくれぽ みんなのつくりましたフォトレポート
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lemmuh
