Thai Red Curry

Cook Time: 20 min
Serves: 4 – 6

Ingredients:

Oil – 1 tbsp
Red Curry Paste – 2-3 tbsp
Coconut Milk – 2 cans (14oz/400ml each)
Palm Sugar or Brown Sugar or Regular sugar – 2 tbsp
Soy Sauce or Fish Sauce – 1 tbsp
Snow Peas – handful (optional)
Red Bell Pepper – 1/4, sliced (optional)
Green Bell Pepper – 1/2, sliced
Canned Straw Mushrooms or regular mushrooms – 1/4 cup
Bamboo Shoots – 4-6 pcs., bite-size (optional)
Carrots – 1/2 thin slices
Sweet Onion – 1/4, sliced
Frozen Peas – 1/4 cup (optional)
Thai Basil Leaves – 4-6, torn up
Thai Basil Leaves – for garnish

Chicken Breast – 1.5 lb, bite size pieces - for Non Veg
Extra Firm Tofu – 14 oz block, cubed - for Veg

Method:

1. In a pan, heat the Oil.
2. Once hot, add in the Red Curry Paste and mix well.
3. Add in the Coconut Milk and mix again.
4. Also, add in the the Grated Palm Sugar, Soy Sauce and Fish Sauce (optional).
5. If you are making the Non-vegetarian dish, you can add in the Chicken now, mix , cover and allow chicken to cook 3/4th of the way (approx 5-10 min).
6. After that, you can open up the dish and carry on with the rest of the procedure.
7. If you are making the vegetarian style, skip steps 5 and 6 and add vegetable to the gravy.
8. Start adding the vegetables – Snow Peas, Red Bell Pepper, Green Bell Pepper, Mushrooms, Bamboo Shoots, Carrots, Sweet Onions, Peas, Baby Corn.
9. Add in Tofu and mix gently.
10. Also, add in some torn Basil Leaves and cook for another 3-5 minutes.
11. For Non-vegetarian – cook till the chicken is cooked all the way through.
12. For Vegetarians – cook till the tofu is heated all the way.
13. Garnish with a few more Thai Basil Leaves and serve hot with some Jasmine Rice or Basmatic Rice.