Thai red curry for several variations

Ingredients for 4 servings:

• 300 g meat or fish of your choice
• 1 tbsp curry paste, red
• 1 small jar of water
• 400 ml coconut milk
• 800 g vegetables of your choice
• 2 tbsp fish sauce
• 2 tbsp soy sauce, light
• 1 tbsp palm sugar or brown cane sugar
• 2 peppers, red or green, sliced ​​diagonally
• 2 chili peppers, small hot ones (optional)
• 6 leaves of Thai basil, fresh from the Asian store, not European basil!
• 2 tbsp rapeseed oil or peanut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a basic recipe straight from a Thai kitchen

This basic recipe can be adapted to your taste by varying the meat (e.g., chicken breast, turkey breast, sirloin, or pork fillet), adding fish fillet or shrimp, and adding various vegetables (e.g., strips of bamboo shoots, soybean sprouts, carrots, baby corn, snow peas, Thai eggplant, bok choy, etc.) to create a new culinary experience. Let your creativity run wild! It’s also suitable for vegetarians, as it can be prepared with a wide variety of vegetables alone. The dish doesn’t have to be prepared in a wok; it works just as well in a wide pot, as it has a soupy character. Sauté the curry paste in hot oil, briefly deglaze with a little water, gradually add the coconut milk, and mix thoroughly before adding more (this creates a beautiful red color). Cut the meat (fish or shrimp) into bite-sized pieces, add them, and simmer for about 5 minutes until cooked through. Shrimp only need a very short cooking time! Add the sliced ​​vegetables of your choice (any variety or variety) and bring everything back to a boil. Everything should remain firm to the bite and retain its color (add bok choy or Chinese cabbage just before the end). Season with fish sauce, light soy sauce, and palm sugar. Add Thai basil leaves and chili peppers, and cook for another minute. Sprinkle in the chopped chili flakes, depending on your preference and how spicy you like them. Serve the dish hot with rice (basmati, jasmine, or Thai fragrant rice). For a variation, try red rice from an Asian store.