Red Curry
Thai red curry balances coconut milk, red curry paste, Thai basil, bamboo shoots, eggplant, peppers, and tender protein. The sauce should be vivid, aromatic, and spooned beside rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Fry red curry paste in the thick part of the coconut milk until fragrant and glossy.
Add chicken or tofu and coat it in the curry base.
Pour in remaining coconut milk with eggplant, bamboo shoots, peppers, and lime leaves.
Simmer until the protein is cooked and the vegetables are tender but colorful.
Season with fish sauce or soy, add Thai basil, and serve with jasmine rice.
π· Perfect Pairings
Complete your meal with these
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