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THAI CURRY

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Ingredients
  

  • INGREDIENTS:
  • 2 tablespoons of Thai red or green curry paste
  • 1 can 14 oz of coconut milk
  • 1 pound of protein chicken, shrimp, tofu, etc., cut into bite-sized pieces
  • 2 cups of mixed vegetables bell peppers, broccoli, carrots, etc.
  • 2 tablespoons of fish sauce or soy sauce for a vegetarian option
  • 1 tablespoon of brown sugar
  • Fresh basil leaves for garnish
  • Lime wedges for serving
  • Cooked jasmine rice for serving
  • Optional: chopped chili for extra heat

Instructions
 

  • COOKING INSTRUCTIONS:
  • In a large saucepan or wok, heat a tablespoon of oil over medium heat. Add the curry paste and sauté it for about 1-2 minutes until fragrant.
  • Pour in the coconut milk, stirring well to combine it with the curry paste. Bring the mixture to a gentle simmer.
  • Add your protein to the pan, stirring to coat it in the curry sauce. Cook for about 5-7 minutes, or until the protein is cooked through.
  • Incorporate the mixed vegetables into the curry and cook for another 5 minutes until they're tender but still crisp.
  • Stir in the fish sauce and brown sugar, adjusting the seasoning to taste. Allow the curry to simmer for an additional 2-3 minutes.
  • Once cooked, remove the pan from heat and serve the curry over jasmine rice, garnishing with fresh basil leaves and lime wedges.
  • For the best results when cooking Thai curry, remember that the key is to balance flavors. Taste your curry as you go, adjusting the heat with extra chili, sweetness with more brown sugar, or saltiness with fish sauce.
  • Additionally, using fresh ingredients will enhance the overall flavor and aroma of the dish. Enjoy your culinary adventure!