Quick Red Curry

16 ingredients
9 steps

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 2 cloves Garlic, Minced
  • 1 teaspoon Ginger, grated
  • 1 whole Onion, Sliced
  • 2 Tablespoons Red Curry
  • 6 ounces, fluid Coconut Milk
  • 6 ounces, fluid Water Or Stock
  • 1 whole Red Bell Pepper, Cut Into Strips
  • 1 whole Green Bell Peppers Cut Into Strips
  • 1 cup Snow Peas
  • 1/2 cups Carrot, Shredded Or Cut Into Match Sticks
  • 1 pound Fully Cooked Protein (Tofu, Chicken, Pork, Shrimp, Or Fish)
  • 1 bunch Scallions, Sliced
  • 1/2 whole Cucumber, Seeded And Cut Into Match Sticks
  • For Serving: Rice, Noodles Or Pasta
  • Optional Garnishes, Such As Diced Tomato, Chopped Cashews Or Peanuts, Sriracha Sauce, Fresh Lemongrass, Basil, Or Cilantro

Directions

  1. 1
    Heat vegetable oil in a deep saute pan, or a large Dutch oven.
  2. 2
    Add the garlic, ginger, onions, and red curry paste and saute until fragrant.
  3. 3
    Stir the ingredients so that they do not brown.
  4. 4
    Once they are softened, quickly add the coconut milk and water, then raise the temperature to bring the mixture to a boil.
  5. 5
    Add the peppers, snow peas, and carrots, then reduce the pot to a simmer.
  6. 6
    Once the vegetables have softened a little, add your protein (fully cooked) and simmer until it is heated through.
  7. 7
    Stir in the scallions, then remove from heat.
  8. 8
    Serve over rice, noodles, or pasta and top with cucumber and any other desired garnishes.
  9. 9
    Optional garnish: diced tomato, chopped cashews or peanuts, siracha sauce, fresh lemongrass, basil, or cilantro.

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