How to Make Thai Red Curry

Thai red curry has never been easier to make. You can use a variety of ingredients to satisfy your taste. Choose from beef, chicken, shrimp, tofu or just straight vegetarian. The key to this flavorful dish is the curry paste. Make sure to buy the Mae Ploy brand at your local Asian food store.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Sliced Chicken, beef or tofu
• Red Curry paste
• 1 can of sliced bamboo shoots
• 1 can of sliced water chestnuts
• 1 can of cut baby corn
• 1 can of Green beens

1. Cut Chicken with curry paste and coconut milk (background) Cut the meat or tofu into small pieces.
2. Curry paste and coconut milk Add half of the can of coconut milk and two or three tablespoons of curry paste into large pot. You can add more or less curry paste depending on taste. Use medium heat to blend curry paste with coconut milk until it is brownish and smooth. Make sure to stir while it is heating up to prevent burning.
3. Cooked chicken in curry mixture Add sliced meat to mixture and simmer until meat is thoroughly cooked.
4. Add the other half of the coconut milk and one can of water. Bring to moderate boil.
5. Finished Thai red curry with vegetables Add vegetables and stir. Bring to boil for five minutes and reduce heat. Simmer for five minutes, stirring frequently. You can add fish sauce to taste, if you like.
6. Yum! Serve over rice and enjoy!

Tips & Warnings

• Make sure to not cook over high heat. Slow cooking the meat is best.
• Stir frequently.