Easy 30 minute Thai Red Curry
Easy 30 minute Thai Red Curry 😍 This detailed recipe is now live on my recipe blog. See bio💕 . . . #easyrecipe #thaifood #comfortfood #curry #recipesoftiktok
Prepare all ingredients: Cut chicken into bite-sized pieces, thinly slice the bell pepper, and drain the bamboo shoots.
Heat the coconut oil in a large skillet or wok over medium heat. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook, stirring occasionally, until they are no longer pink, about 3-5 minutes.
Pour in the coconut milk and chicken broth (or water). Bring the mixture to a gentle simmer.
Add the sliced red bell pepper and bamboo shoots to the curry. Continue to simmer for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness, sugar for sweetness, or lime juice for brightness.
Serve the Thai red curry hot over freshly cooked jasmine rice, garnished generously with fresh basil leaves.
For a vegetarian version, substitute chicken with firm tofu or your favorite plant-based protein, and ensure your red curry paste is vegan-friendly. You can also add other vegetables like snap peas, broccoli, or mushrooms. Adjust the amount of red curry paste to your preferred spice level.