Thai Red Curry
The ultimate blend of fragrant Thai herbs, spices, chilli and coconut. Perfect with chicken, duck, beef or vegetables.
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILLIES
2 tbsp vegetable oil
500g (1 lb) meat or seafood
1 cup sliced vegetables (e.g. zucchini or green beans)
Serving suggestion: serve with steamed rice
In a medium saucepan, heat oil over medium heat. Add RED CURRY PASTE* and cook, stirring, for about a minute until it starts to smell yummy.
Now’s the time to pour in the creamy COCONUT MILK and 1 cup of water.
Stir through DRIED HERBS & CHILLIES* and bring your curry back to the boil.
Drain and discard liquid from BAMBOO SHOOTS. Add bamboo shoots, raw meat or seafood and vegetables. The whole lot will poach in your curry sauce to make it more flavourful! Simmer for 5-15 minutes or until your chosen additions are cooked through. Enjoy!
*Spice it how you like:
If you like it mild, use less curry paste, remove the dried chillies and add an extra ½ cup of coconut milk or water.
If you like it hot, use all the curry paste and chop up the dried chillies before adding them.