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Thai Red Curry – Thai Cuisine

Thai Red Curry – Thai Cuisine
Recipe type: Appetiser
Serves: 6
Prep time:
Cook time:
Total time:
One of the most famous and popular Thai dishes, this Thai Red Curry is easy to make with Chicken or Tofu, a fabulous non-vegetarian or a vegetarian dish. The color is very appealing to the eyes and the palate. Enjoy this great easy Thai dish in the comfort of your own home.
  • Oil – 1 tbsp
  • Red Curry Paste – 2-3 tbsp
  • Coconut Milk – 2 cans (14oz/400ml each)
  • Palm Sugar – 2 tbsp
  • Soy Sauce or Fish Sauce – 1 tbsp
  • Snow Peas – handful
  • Red Bell Pepper – ¼, sliced
  • Green Bell Pepper – ½, sliced
  • Canned Straw Mushrooms – ¼ cup
  • Bamboo Shoots – 4-6 pcs., bite-size
  • Carrots – ½ thin slices
  • Sweet Onion – ¼, sliced
  • Frozen Peas – ¼ cup
  • Thai Basil Leaves – 4-6, torn up
  • Thai Basil Leaves – for garnish
  • Chicken Breast – 1.5 lb, bite size pieces
  • OR / AND
  • Extra Firm Tofu – 14 oz block, cubed
  1. In a pan, heat the Oil.
  2. Once hot, add in the Red Curry Paste and mix well.
  3. Add in the Coconut Milk and mix again.
  4. Also, add in the the Grated Palm Sugar, Soy Sauce and Fish Sauce (optional).
  5. If you are making the Non-vegetarian dish, you can add in the Chicken now, mix , cover and allow chicken to cook ¾th of the way (approx 5-10 min).
  6. After that, you can open up the dish and carry on with the rest of the procedure.
  7. If you are making the vegetarian style, skip steps 5 and 6 and add vegetable to the gravy.
  8. Start adding the vegetables – Snow Peas, Red Bell Pepper, Green Bell Pepper, Mushrooms, Bamboo Shoots, Carrots, Sweet Onions, Peas, Baby Corn.
  9. Add in Tofu and mix gently.
  10. Also, add in some torn Basil Leaves and cook for another 3-5 minutes.
  11. For Non-vegetarian – cook till the chicken is cooked all the way through.
  12. For Vegetarians – cook till the tofu is heated all the way.
  13. Garnish with a few more Thai Basil Leaves and serve hot with some Jasmine Rice.
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