Thai Red Curry Recipe

Thai Red Curry Recipe

Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 500 grams protein (chicken, tofu, etc.)
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 100 grams green beans, trimmed
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 handful fresh basil leaves

Instructions

1. *Cook the Curry Paste:*
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until it becomes fragrant. Be careful not to burn the paste.

2. *Add the Coconut Milk:*
- Gradually add the coconut milk to the pan, stirring to combine with the curry paste. Let it simmer for a few minutes.

3. *Add Protein and Vegetables:*
- Add the protein (chicken, tofu, etc.) to the pan and cook until it’s nearly done. Then, add the bell pepper, zucchini, green beans, and any other vegetables you’re using. Stir well to combine.

4. *Season the Curry:*
- Add the fish sauce and brown sugar. Stir and let the curry simmer until the vegetables are tender and the protein is cooked through, about 5-7 minutes.

5. *Finish and Garnish:*
- Add the fresh basil leaves. Stir and taste the curry, adjusting the seasoning as needed.

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