Thai is one of my favorite cuisines. Full of bright flavors and vibrant spices, Thai food never fails to please. This red curry recipe is an old favorite of me and my wife. You can serve it over rice, or just eat it as-is.

Ingredients

• 2 tbsp. sesame or olive oil
• 2 tbsp. red curry paste (available at most grocery stores)
• 2 tbsp. fish sauce (you can use Worcestershire sauce if you don’t have fish sauce)
• 1 can coconut milk
• 1 tbsp. brown sugar
• Vegetables: we usually use a bag of frozen “Asian Vegetables” but you can use broccoli, potatoes, cabbage, peppers, carrots, shallots, or whatever you like.
• 1/2 pound chicken or pork

Process

1. Prepare your chicken or pork. Cut it into evenly-sized chunks and season liberally. You can use a five-spice blend, or you can keep it simple and use salt and pepper.
2. Cook your chicken or pork in a pan over medium heat until it is done.
3. In a pan over medium heat, cook
4. Heat the oil in a deep pan or a wok over medium-high heat.
5. Add the curry paste. It will splatter. Stir with a wooden spoon or a spatula for 1 minute.
6. Add the fish sauce and the brown sugar. Continue stirring.
7. Add the cooked protein and vegetables, stirring continuously.
8. Add the coconut milk. Let the concoction simmer and blend for a few minutes.
9. Serve! You may serve over rice, or just eat it with a spoon.

Did you enjoy this recipe? Check out our other recipes on The Recipes page!