Red Coconut Curry
Authentic Thai red coconut curry flavors you can make and enjoy at home!
Servings: 6 people
Ingredients
- cups Optional - 1 stock lemon grass - Outside leaves removed and stocks diced this will not go into our curry because lemon grass is woody. However, we will boil it and extract it's flavor. If you don't have lemon grass you can simmer the rinds of 1 lemon in 2water for 3 minutes, remove rinds then boil until liquid is reduced by half.
- 2 cups water
- 1 1/2 cups red bell pepper - diced
- 1 tablespoon garlic - minced
- 1 tablespoon ginger - minced
- 1/2 cup yellow onion - diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoon tablespoons red curry paste - this is for medium heat reduced to 1ro 1 1/2 tablespoons for mild heat.
- 2 cups bamboo shoots - If using canned drain and rinse.
- 3 - 15 ounce cans coconut milk
- 1 cup lemon grass stock OR water see instructions for that above
- 3 tablespoons sugar - this makes a sweet curry so add less if you want it less sweet or add half then taste and adjust.
- 1 teaspoon fish sauce or 1/2oyster sauce
- 4 tablespoon Thai basil or regular basil - diced or roughly torn.
- 1 tablespoon soy sauce or coconut aminos
- 1/2-1 tablespoons whole lime juiced or 1-2lime juice - again this depends how much acidity you would like in your curry so add 1/2 of the amount then taste and add more if you want it.
- Optional - dash of red curry powder - this add a little more curry flavor and spice again this is optional
- cup Optional - 1cooked chicken OR Beef - roughly shredded or sliced
Instructions
- Instructions for lemon grass stock:
- Remove outer leaves of lemon grass and diced centers into large chunks.
- Add the water and bring to a boil.
- Reduce to a simmer and simmer for 8 minutes or until liquid is reduced by about half.
- Set aside to add into your curry.
- If you don't have lemon grass, use the lemon rinds from 1 lemon and simmer in 2 cups water for 3 minutes.
- Remove lemon rinds and boil until liquid is reduced by half.
- Instructions for red coconut curry:
- Add red bell peppers, garlic, ginger, yellow onion, olive oil and salt into a large stock pot.
- Saute over medium high heat until vegetables start to sweat and soften.
- Add coconut milk, lemon grass stock or water, red curry paste, sugar, fish sauce, Thai basil, soy sauce, lime juice, optional dash of red curry powder, stir and taste to adjust the spice level and sweetness, remember the sauce will reduce and flavors will intensify.
- Add bamboo shoots and bring mixture to a boil.
- reduce heat to a simmer and cook for 10-15 minutes or until mixture is reduced by 1/4, meaning you have 3/4ths the amount you started with. The sauce will look thicker and you can taste to check the constancy and see if it's where you would like it, some people like it thinner, some like it thicker.
- Do a final taste test to check for balance, add ingredients as needed.
- Garnish with more basil.
- Add cooked chicken or beef and cook for 1-2 minutes then serve with rice.