Restaurant Style Red Thai Curry
Make Restaurant Style Red Thai Curry at home using few simple ingredients under an hour. It's a one pot recipe that can be adapted to fit vegan and gluten-free lifestyle. I have been meaning to share Restaurant Style Red Thai Curry for dang too long. Thai food is one of my favorites, so you have no idea how excited I am to discover legit Restaurant Style Red Thai Curry that is totally weeknight-friendly. Not to mention, it is a one-pot recipe that can be made with chicken, shrimp, and vegetables because I have tried them all and it is really delicious. The recipe comes directly from Thai Kitchen's Red Thai Curry Paste bottle, which is naturally vegan & gluten-free. So if you are into Red Thai Curry - please give this recipe a try before ordering a take-out and save yourself some $$$.I almost never follow a recipe from back of the package, so this was one of those rare instances because I am a total sucker for short ingredient list + one pot recipes. I am actually kinda glad I did, maybe I should try more back of the package recipes? My cousin devoured a big bowl of Restaurant Style Red Thai Curry and gave double thumbs up, which says a lot because he loves this dish. And so did the boyfriend.
Restaurant Style Thai Curry has some essential ingredients that should not be messed with; it makes a huge difference. First and foremost, the red curry paste. I have tried two other brands and hands down Thai Kitchen is the best in terms of spiciness, color, and ingredient list. I do not work for them and they did not pay me to say this. I simply love this product and it made to my 10 Store-Bought Foods for Quick, Healthy Meals. Canned coconut milk is a key ingredient which lends a creamy texture, slight hint of sweetness to the overall dish. You can use light or regular canned coconut milk, however the light variety makes the dish little bit watery. Personally, I prefer the regular canned coconut milk but in terms of nutrition (fat percentage) but feel free to light version; it's not as creamy but still pretty good dish. When possible, I use the Aroy-D brand because it contains just coconut milk and water and is pretty affordable when compared to other organic brands. I believe Aroy-D have tetra packs that is BPA-free.. [Tweet "Weeknight Friendly #Vegan Red Thai Curry. "]Some other important enhancers you don't want to miss out on are brown sugar, Thai basil, and fish sauce (unless you are vegan). Fish sauce has such a strong fishy smell but it supposedly adds savory depth of flavor. Personally, I didn't note any difference when I skipped the fish sauce maybe because you use such small amount per recipe. Sweet Thai basil has a distinct almost anise like flavor is different than your common sweet basil variety. They are usually found at Asian grocery stores and it is definitely worth a trip if you are making Restaurant Style Red Thai Curry. Now that we have our bases covered for Restaurant Style Red Thai Curry , let's talk about the main add-ons like meat and veggies. I have tried both chicken and shrimp (see recipe below) and for my vegetable loving readers, I'd like to share a vegetarian-inspired recipe with butternut squash ('tis the season), eggplants, mushroom, and bell peppers. What I like most about Restaurant Style Red Thai Curry is the flexibility in terms of protein choices and vegetables.. and if you have families/friends/guests with different dietary needs, you can make everyone happy without too much work. [Tweet "Make Restaurant Style Red Thai Curry Step by Step! @meatlessmonday"]Note that cooking time will vary depending upon chicken, shrimp or veggies. Generally, shrimp takes the shortest (about 5 minutes) and vegetables like butternut squash, potatoes, eggplants etc takes longest (25-30 minutes) as they have to be fully cooked. I hope you give this Restaurant Style Red Thai Curry a try very soon..and if you do, I'd love to hear your comments. Please share or tag your photo on instagram #foodpleasureandhealth.
The original recipe comes from Thai Kitchen; I will share the version with vegetables.
- 1 can coconut milk (may use light if desired)
- 3 tablespoon red Thai curry paste (use less if you like really mild curry)
- 1 tablespoon brown sugar
- 2 cups cubed butternut squash
- 10 mushroom sliced (i used button mushroom)
- 1 red bell pepper, chopped into large pieces
- 10 Indian baby eggplant, cubed
- 1 tablespoon fish sauce (omit for vegan)
- generous handful of basil leaves
- salt, pepper to season
- In a large pot or deep skillet, simmer coconut milk, red Thai curry paste, and brown sugar brining it to a slow boil.
- Add butternut squash, mushrooms, eggplant, and red bell pepper to the pot and allow it cook for 30-35 minutes until butternut squash and eggplants are tender and fully cooked.
- Stir in fish sauce and basil leaves.
- Taste and adjust seasoning with salt, pepper if needed
- Serve it hot with rice.