Spicy Thai Red Curry: Exotic Flavors
Picture yourself in the bustling streets of Bangkok, where the air is filled with the aromatic dance of lemongrass, galangal, and red chilies. Our Spicy Thai Red Curry recipe is a journey to the heart of Thai culinary artistry, delivering a harmonious symphony of flavors that are both vibrant and comforting.
- 2 cups coconut milk
- 1 lb boneless chicken, thinly sliced
- 2 tablespoons Thai red curry paste
- 1 red bell pepper, julienned
- 1 cup bamboo shoots
- 8-10 kaffir lime leaves
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- Fresh Thai basil leaves
- Cooked jasmine rice for serving
- Heat a pan over medium heat and add a splash of coconut milk.
- Add the red curry paste and sauté until aromatic.
- Add the sliced chicken and stir-fry until cooked on all sides.
- Pour in the remaining coconut milk and let it simmer.
- Add the red bell pepper, bamboo shoots, and kaffir lime leaves.
- Season with fish sauce and palm sugar, adjusting the flavors to your liking.
- Let the curry simmer for a few more minutes.
- Garnish with fresh Thai basil leaves.
- Serve the Spicy Thai Red Curry over jasmine rice.
Prep time: 15 minutes
Indulge in the rich and spicy flavors of Thailand with our Spicy Thai Red Curry. The velvety coconut milk melds perfectly with the heat of the red curry paste, creating a dish that’s a true balance of fire and creaminess.
Nutrition information: Calories: 320 | Carbohydrates: 14g | Protein: 22g | Fat: 23g | Saturated Fat: 18g | Sodium: 680mg | Fiber: 3g
As you savor each spoonful, let the aromas transport you to the enchanting land of smiles, where every bite tells a tale of tradition and innovation. The Spicy Thai Red Curry is more than a dish; it’s an experience, a glimpse into the heart of Thai culinary culture.