Thai Red Curry with Shrimp and Vegetables

Ingredients (Serves 3 – 4)

1. Coconut oil – 1.5 tbsp (If you don’t have coconut oil, add 3 – 4 tbsp coconut cream(the top part of the coconut milk can) to the wok and cook over medium-high heat until it starts to break and oil separates. Then follow the recipe.)

2. Red curry paste – 1.5 – 2 tbsp

3. Cauliflower – 1 –1.5 cup, cut into medium florets

    Green beans – 1/4 cup, cut into 1/2 inch pieces

4. Thick coconut milk – 1 cup

    Water / vegetable stock – 1 – 1.5 cups

5. Shrimp – 12 – 15

    Green bell pepper – 1/2 cup, thinly sliced

    Red bell pepper – 1/2 cup, thinly sliced

6. Fish sauce – 1 tbsp

    Palm sugar – 1 tbsp or to taste (You can use 1 – 2 tsp regular granulated sugar or brown sugar instead)

7. Salt – To taste

8. Thai sweet basil – 4 – 5 leaves, torn

9. Cilantro – A few sprigs (optional)

Method

1. Heat 1.5 tbsp oil in a wok or sauce pan at medium heat. Add red curry paste and fry for a minute or two until oil separates. Add cauliflower, green beans and mix well. Add coconut milk, little salt and water/stock. Bring it to a boil. Cover and cook for 4 minutes. Add shrimp, green and red bell pepper slices. Cook for 2 – 3 minutes. The veggies should not get over-cooked, they should be crisp-tender. Add fish sauce, palm sugar and mix well. Taste-check for salt and sugar. Add thai sweet basil and a few cilantro sprigs. Mix well. Garnish with basil and thai red chilies. Serve the delicious red curry hot with steamed jasmine rice / thai fried rice.

Tip

You can use other vegetables such as thai egg plant quartered, chinese egg plant, bamboo shoots, long runner beans etc.