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Thai Red Curry Recipe: A Bowl of Comfort with a Spicy Kick
Serves: 4 | Prep Time: 15 mins | Cook Time: 25 mins
Components :
For the Curry Base :
- 2 tbsp vegetable oil coconut oil works great too
- 2-3 tbsp Thai red curry paste adjust to your spice tolerance
- 1 can (400ml) coconut milk ull-fat for that creamy goodness!
- 1 cup vegetable or chicken stock
For the Protein & Veggies :
- 500g chicken breast, thinly sliced or tofu for a vegetarian twist
- 1 red bell pepper, sliced into thin strips
- 1 zucchini, halved and sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
Seasoning & Flavor Bombs :
2 tbsp fish sauce or soy sauce for vegetarians
1 tbsp sugar palm sugar if you want to go authentic
Juice of 1 lime
4-5 fresh kaffir lime leaves optional but next-level good
Fresh Thai basil leaves a handful, torn
For Serving :
- Steamed jasmine rice or noodles
- Lime wedges
- Extra Thai basil for garnish
steps :
1. Heat the Magic : In a large skillet or wok, heat the oil over medium heat. Add the red curry paste and stir-fry it for about 1 minute until fragrant. Your kitchen should start smelling like a legit Thai restaurant.
1. Creamy Dreams : Slowly pour in half the coconut milk, stirring constantly to combine it with the paste. Cook until you see red oil pooling on the surface—that’s flavor gold right there.
3. Protein First : Add your sliced chicken (or tofu) to the skillet, stirring to coat it in the sauce. Cook for about 3-4 minutes, until it starts to cook through.
4. Veggie Party : Toss in your veggies bell pepper, zucchini, broccoli, snap peas, carrot. Stir well to coat everything in the sauce.
5. Finish the Sauce : Add the remaining coconut milk, stock, fish sauce (or soy sauce), and sugar. Tear and toss in the kaffir lime leaves if you have them. Simmer everything for 8-10 minutes, or until the veggies are tender but still crisp.
6. Citrusy Punch : Stir in lime juice and most of the Thai basil save some for garnish. Taste-test like a pro and adjust the seasoning if needed a touch more sugar or fish sauce could balance things perfectly.
7. Offer It. Serve hot over a bed of jasmine rice or noodles. Garnish with more Thai basil and a wedge of lime