Month: November 2026

Categories
Asian Food Recipes

Thai Red Curry

INGREDIENTS

  • 1 can (13.5 oz) of full-fat coconut milk
  • 3-5 tablespoon Thai red curry paste
  • 1/2 cup chicken stock (or water)
  • 1/2 block of tofu, cubed
  • 1/2 cup of canned sliced bamboo shoots
  • 1 small red bell pepper, sliced into thin strips
  • Some sliced broccoli, or cubed kabocha pumpkin
  • 2 sliced fresh shitake mushrooms
  • 1/2 teaspoon of mushroom powder (for umami)
  • 1 teaspoon of palm sugar or brown sugar
  • 1 tablespoon of dried sweet basil leaves
  • 1 dried chili pepper

DIRECTIONS

  1. Open the unshaken can of coconut milk and spoon off the top cream layer (about 1/3 of the can) into a wide pan over medium heat. Simmer gently for 4-6 minutes, stirring frequently until the water evaporates and clear coconut oil appears on the surface.
  2. Add the red curry paste to the separated coconut oil. Fry over medium-low heat for 2-3 minutes, breaking the paste with a spoon, until incorporated into the oil.
  3. Pour in the remaining coconut milk from the can along with 1/2 cup of chicken stock. Bring to a gentle boil and lower to medium-low and simmer for 5 minutes. Add one dried chili pepper.
  4. Add the tofu, bamboo shoots, red bell peppers, mushrooms, and other veggies. Simmer 4-5 minutes until the veggies are tender-crisp.
  5. Stir in mushroom powder, palm sugar, and sweet basil.
  6. Serve with rice.