Thai Coconut Curry Recipe | Creamy & Aromatic

Instructions

1. 1

   Heat coconut oil in a large pot or wok over medium-high heat.

2. 2

   Add Thai red curry paste and stir-fry for 1-2 minutes until fragrant and the oil turns red.

3. 3

   Add sliced onions and cook for 2-3 minutes until they start to soften.

4. 4

   If using protein (tofu or chicken), add it now and cook until lightly browned, about 5 minutes.

5. 5

   Add sliced bell peppers, carrots, and broccoli florets. Stir-fry for 3-4 minutes.

6. 6

   Pour in coconut milk and vegetable broth. Stir well to combine with the curry paste.

7. 7

   Add fish sauce and brown sugar. Stir until sugar dissolves.

8. 8

   Bring the curry to a gentle simmer and cook for 10-15 minutes until vegetables are tender but still crisp.

9. 9

   If using bamboo shoots, add them during the last 5 minutes of cooking.

10. 10

    Stir in fresh lime juice and half of the basil leaves.

11. 11

    Taste and adjust seasoning with more fish sauce, sugar, or lime juice as needed.

12. 12

    Remove from heat and stir in remaining basil leaves.

13. 13

    Serve hot over steamed jasmine rice or rice noodles.

14. 14

    Garnish with fresh cilantro and extra basil leaves.

15. 15

    Optional: Add sliced red chilies for extra heat. Store leftovers in the refrigerator for up to 3 days.