This is probably the best meal on the planet. Hands down. The first time I made red curry I was completely unsatisfied with the outcome. The curry was dull and boring and it was lacking that rich coconut flavor and creaminess. After speaking with a chef at the restaurant I work at, I learned some secret ingredients. The quality of coconut milk makes a big difference, you also need brown sugar and fish sauce. The first time I omitted fish sauce just because I was too lazy to go back to the store and get some…big mistake. So, the first time I attempted this recipe I used Thai Kitchen red curry paste and Thai Kitchen unsweetened coconut milk. This time I used Native Forest unsweetened coconut milk, which I found to be more flavorful and creamy and I also used a brand of red curry paste that I got from the Japanese Market, Sasaya, which I have featured on this site before (also my favorite sushi spot).
What you’ll need:
- 1 can straw mushrooms
- 1 Zucchini, cut lengthwise and then into strips
- one bell pepper cut into strips
- 1 lb of shrimp of other meat of your choice (chicken really soaks up the flavors well)
- 2 cans of coconut milk
- 1 can of red curry paste (read instructions on the can you purchase)
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- Sriracha (optional)
You can really use any veggies you want: carrots, snap peas, potatoes, get creative.
You need one tbsp each of brown sugar and fish sauce per can of coconut milk
- Heat a large pot and add red curry paste
- Saute for a few minutes just to release the flavors from the paste
- Add coconut milk and whisk together
- Add brown sugar and fish sauce
- I also add about 1 tbsp of sriracha to give it a little spice
- Simmer for about 10-15 minutes
- Add vegetables and simmer another 10 minutes or until vegetables are tender
- Add shrimp and simmer until shrimp are cooked
I also made jasmine rice. I cooked the rice with coconut water instead of water to add a little extra flavor.
This recipe feeds 2-4 depending on how much leftovers you want. I like leftovers.