We cook it regularly once a week. I even don’t know, why I haven’t posted this recipe sooner, it’s so clear, that this classic thai recipe should be here already a long time:)
At the thai curry you can decide by your own, which kind of protein and vegetable you want to use. The base is to season and cook the sauce the right way. So use meat, tofu, tempeh, seafood or even beans as your protein. As vegetable you can choose bell pepper, carrot, pumpkin, young peas, brocolli, bambus, onion… The ratio of protein and vegetable is also up to you, the recipe is just for your first imagination. Serve with jasmine rice.
375ml coconut milk
2 cups vegetable of your choice (I used red and green pepper, carrot, brocolli)
4 tbsp red curry paste
500g meat/tofu or its mixture
250ml broth of your choice/water
2 tbsp fish sauce
2-3 tbsp palm sugar
1 handful thai basil
And all that cut into a bite size…
How to make it:
1. In a pot or wok dissolve red curry paste in 125ml of coconut milk and cook while constantly stirring, until the fat starts to separate.
2. Add in coconut milk and broth/water. Stir until all the paste is dissolved. Add in meat or tofu (if tofu, cut it into rectangle like on the picture and fry it in a pan first – it gets closed and firm), chopped palm sugar and fish sauce. If you use bigger pieces of meat, let it cook until half cooked before you add the veggies. If you have smaller pieces or tofu, you can skip it and go to step 3.
3. Add vegetable. Now it depends which kind you choose – add hard types as first (carrot, brocolli…), softer later – shortly before the finish. All vegetable should be cooked but still crunchy at the end. And if you overcook it, don’t worry, it is about practice and next time you will get it just right :)
4. At final add thai basil and take the pot off the heat.