American Kitchen Classic Basic Thai Curry Recipe

Ingredients for American Kitchen Classic Basic Thai Curry

• 1 (13.5 ounce) can full-fat coconut milk
• Red Curry Paste
• Low Sodium Chicken Broth
• Fresh Lime Leaves
• Lime, Zest Of
• Fresh Ginger
• Lemongrass
• 1 cup cubed chicken breast (optional)
• 1 cup sliced carrots
• 1/2 cup shredded cabbage
• Light Brown Sugar
• Thai Fish Sauce
• Fresh Basil Leaf
• Fresh Cilantro Leaves
• Fresh Cilantro
• Red Chili Pepper
• Lime Wedge
• Cucumber

How to Make American Kitchen Classic Basic Thai Curry

1. Prepare all ingredients. Chop vegetables, measure spices, and set aside.
2. In a 3-4 quart saucepan or wok, combine 1/2 can (6.75 ounces) of coconut milk and simmer over medium heat for 5 minutes, stirring occasionally, until reduced and thickened.
3. Add curry paste and whisk continuously for 1 minute until fragrant.
4. Stir in the remaining coconut milk and broth. Bring to a simmer over medium-high heat.
5. Add aromatics (oil, onion, garlic, ginger) and brown sugar and fish sauce to the simmering sauce.
6. Add chicken, pork, carrots, onions, eggplant, green beans, Chinese long beans, and kabocha squash. Cook for 2 minutes.
7. Add beef, shrimp, tofu, asparagus, mushrooms, baby corn, green papaya, cabbage, bell peppers, and sugar snap peas. Cook for 1 minute.
8. Add scallops and firm white fish. Cook for 1 minute.
9. Add squid, cherry tomatoes, bamboo shoots, snow peas, pineapple, and bok choy. Cook for 1-2 minutes, or until vegetables are tender-crisp and proteins are cooked through.
10. Remove from heat and taste, adjusting seasonings (brown sugar and fish sauce) as needed.
11. Stir in your choice of fresh herbs (cilantro or basil).
12. Serve hot with rice, garnished with lime wedges, cilantro, and/or chopped peanuts.