Thai Red Curry

AuthorMike
RatingDifficultyBeginner

I love Thai Gang Ped (Red Curry). When you go to Thai restaurants and order this, all you do is pick what protein to go with it. Tofu is my favorite, but you can't go wrong with shrimp or chicken. If you can learn to make the sauce, you have a ready made meal sitting in your pantry at all times.

TweetShare

Ingredients

The Curry
 2 oz Red Curry Paste. Start with half of the can - you can add more later if you want.I have been using the 4 oz cans of Maesri curry paste.
 2 14.5 oz. cans, Coconut Milk
 2.50 tbsp Brown Sugar
Optional Ingredients (Choose any or all!)
 1.50 lbs Protein, Tofu, Cooked Chicken, Any other cooked meat
 1 Can, Bamboo Shoots
 1 Can, Water Chestunuts
 0.50 lb Spinach Leaves
 2 Bell Peppers, Cut into thin 1" strips
 4 Carrots, peeled and cut into rounds or 1" thin strips
 1 cup Broccoli and/or Cauliflower Florets
 1 cup Green Beans
 1 Bunch, Basil or Cilantro leaves for garnish on top
 4 Green Onions, Sliced Thin, for garnish
 1 Jalapeño, sliced very thin, for garnish
 2 Jasmine Rice
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Directions

1

Whisk in 2 ounces of curry paste with 1 can Coconut Milk over low heat. Stir until mixed.

2

Add 2nd can of Coconut Milk and 2.5 Tbsp Brown Sugar.

3

I think this is a pretty good mix, but this is where you taste, and add additional curry (it will get spicer) and/or any of the other suggested ingredients below. You won't get another chance to make this right after you add the protein and vegetable ingredients.

4

You can set the curry aside, even refrigerate it, until you are ready to do the cooking.

5

Make the rice according to directions. Use my foolproof rice recipe if you don't have a favorite.

6

Heat the curry sauce until simmering. Add protein and all vegetables and cook for 6 to 8 minutes.

7

Serve over rice. Add parsley/basil/cilantro/green onions or other fine toppings.

CategoryCuisineCooking Method

 

 

Ingredients

The Curry
 2 oz Red Curry Paste. Start with half of the can - you can add more later if you want.I have been using the 4 oz cans of Maesri curry paste.
 2 14.5 oz. cans, Coconut Milk
 2.50 tbsp Brown Sugar
Optional Ingredients (Choose any or all!)
 1.50 lbs Protein, Tofu, Cooked Chicken, Any other cooked meat
 1 Can, Bamboo Shoots
 1 Can, Water Chestunuts
 0.50 lb Spinach Leaves
 2 Bell Peppers, Cut into thin 1" strips
 4 Carrots, peeled and cut into rounds or 1" thin strips
 1 cup Broccoli and/or Cauliflower Florets
 1 cup Green Beans
 1 Bunch, Basil or Cilantro leaves for garnish on top
 4 Green Onions, Sliced Thin, for garnish
 1 Jalapeño, sliced very thin, for garnish
 2 Jasmine Rice

Directions

1

Whisk in 2 ounces of curry paste with 1 can Coconut Milk over low heat. Stir until mixed.

2

Add 2nd can of Coconut Milk and 2.5 Tbsp Brown Sugar.

3

I think this is a pretty good mix, but this is where you taste, and add additional curry (it will get spicer) and/or any of the other suggested ingredients below. You won't get another chance to make this right after you add the protein and vegetable ingredients.

4

You can set the curry aside, even refrigerate it, until you are ready to do the cooking.

5

Make the rice according to directions. Use my foolproof rice recipe if you don't have a favorite.

6

Heat the curry sauce until simmering. Add protein and all vegetables and cook for 6 to 8 minutes.

7

Serve over rice. Add parsley/basil/cilantro/green onions or other fine toppings.

Thai Red Curry
IngredientsDirections
Please comment on this recipe!

Your email address will not be published. Required fields are marked *