Recipes › Red curry with bad intentions
Red curry with bad intentions
Thai red curry of coconut milk with chicken or tofu and lots of vegetables. Creamy, aromatic and seriously hot.
- Heat:
5/5 - Time:
- 45 min
- Servings:
- 3 people
- Category:
- Main
Ingredients
- 3 tbsp red curry paste
- 400 ml coconut milk
- 300 g chicken or firm tofu, diced
- 1 red onion
- 1 zucchini
- 1 carrot
- 1 red pepper
- 2 Thai chiles (or serranos, or half a teaspoon of cayenne)
- Thai basil, fish sauce and jasmine rice
Steps
- Cut the onion into wedges, the carrot into thin half-moons, and the zucchini and pepper into bite-sized pieces.
- In a wide pan, fry the curry paste in a little oil until it releases all its aroma.
- Add the onion, carrot and pepper and saute a couple of minutes so they take on the base.
- Add the chicken or tofu and brown it on the outside.
- Pour in half the coconut milk and let it come to a gentle boil, stirring.
- Add the zucchini and the chopped Thai chiles, and cook for 5 minutes so the veg stays al dente.
- Add the rest of the coconut milk and a splash of fish sauce; taste and adjust the salt and heat.
- Turn off the heat, scatter plenty of basil and serve over jasmine rice to cushion the blow.