Sundaland Recipes

Fiery Thai Red Curry will ignite you to be dazzled by the vibrant red hues, the curry paste, a fiery blend of red chili peppers, lemongrass, and galangal, creates a symphony of aromas that waft through the air, teasing your senses with it's enticing fragrance. 
As you take your first spoonful, you'll be enveloped in a whirlwind of flavors. The rich and creamy coconut milk lends a luxurious smoothness, beautifully balancing the heat from the chili peppers. Each ingredient plays its part, from the tangy notes of fish sauce to the subtle sweetness of palm sugar, creating a harmonious blend that dances on your palate.The adventure continues with tender morsels of protein, whether it be succulent chicken, juicy shrimp, or hearty tofu, absorbing the vibrant flavors of the curry. The combination of textures and tastes is an exhilarating experience, as you navigate through the depths of spice and find moments of soothing creaminess. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:25 Minutes
Suitable:GlutenFree
Category:Meal
Origin:Thailand
Serving:4 Person/Bowl/Plate
Tags:Creaminess, Aromas, Whirlwind

Nutrifacts:440 calories
  19 grams fat

Rating:4.1 

Garnished with fresh Thai basil leaves and cilantro, the dish is a feast for the eyes as well. The vibrant green herbs provide a refreshing contrast to the fiery red curry, adding an aromatic touch and a burst of freshness. 

Ingredients:

• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup chicken or vegetable broth
• 1 pound chicken breast or tofu, sliced into bite-sized pieces
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained and rinsed
• 1 tablespoon fish sauce (optional for vegetarian/vegan)
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon vegetable oil
• Fresh Thai basil and cilantro leaves, for garnish
• Lime wedges, for serving
• Cooked jasmine rice, for serving

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the red curry paste and cook for a minute until fragrant.
2. Pour in half of the coconut milk and stir well to combine with the curry paste. Let it simmer for a couple of minutes.
3. Add the chicken or tofu to the pan and cook until browned on all sides.
4. Slowly pour in the remaining coconut milk and chicken or vegetable broth. Stir in the fish sauce (if using) and palm sugar. Simmer for 10 minutes to allow the flavors to meld together.
5. Add the sliced bell pepper and bamboo shoots to the pan and cook for an additional 5 minutes until they are tender-crisp.
6. Taste and adjust the seasonings according to your preference, adding more fish sauce for saltiness or palm sugar for sweetness.
7. Serve the Fiery Thai Red Curry over a bed of fluffy jasmine rice. Garnish with fresh Thai basil and cilantro leaves, and a squeeze of lime juice.
8. Prepare for the adventure as you savor each spoonful of this flavorful Thai masterpiece.