Thai Red Curry
Thai Red Curry Recipe, An enduring Thai classic-and with good reason and effortlessly adapted for vegetarians too.
Basic Ingredients:
- 1 tbsp olive oil
- 3-4 tbsp red curry paste
- 400ml coconut milk
- 2 large potatoes , peeled and cubed
- 300g butternut squashes , cubed
- 150g green beans
- 12 button mushrooms , halved
- 250g cherry tomatoes
- 4 boneless and skinless chicken thighs , cut into cubes or
- 200g raw prawns , peeled
- handful coriander
- fish sauce
Cooking Methods:
- Heat 1 tbsp oil inside a wok or big saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to become) to get a minute until fragrant.
- Add the coconut milk and milk, stir nicely and bring to a simmer.
- Add the potato and butternut squash and cook for about ten minutes till it’s nearly tender, add the rest of the veg and thin the sauce having a little water in the event you need to.
- Simmer for five minutes.
- For the veggies, transfer half the curry to an additional pan.
- For the non-veggies, add the chicken or prawns to the remaining half.
- Simmer for 3-5 minutes until the chicken or prawns are cooked via and season with fish sauce.
- Serve each curries using the coriander sprinkled more than and steamed jasmine rice.
Follow
