Description
This Thai curry comes together quickly thanks to using jarred curry paste. The addition of fish sauce, basil leaves, and kaffir lime leaves ensures it is full of flavor. There are also plenty of vegetables like mushrooms, tomatoes, and snow peas to keep this dish healthy.
Ingredients
Units
Scale
- 1/4 cup unsweetened coconut cream from 1 can coconut milk (see Note 1)
- 2 tablespoons Thai red curry paste
- 1 cup unsweetened coconut milk (from same can as coconut cream)
- 1/2 cup vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 cup tightly packed fresh basil leaves, cut into wide strips
- 3 kaffir lime leaves (or more if the leaves are small), very finely shredded
- 1 cup sliced shiitake mushrooms
- 1 cup snow peas
- 1/2 cup frozen green peas
- 1/2 cup cherry tomatoes
Instructions
- Cook coconut cream. Heat 1/4 cup of coconut cream in a medium saucepan or wok over medium heat. Simmer the cream until it begins to separate and a layer of oil forms on the surface, 4-5 minutes.
- Make curry sauce. Add the curry paste, stir to combine, and cook until fragrant, 1-2 minutes. Add the coconut milk, broth, fish sauce, brown sugar, basil, and lime leaves. Stir to combine and bring to a boil.
- Add vegetables. Add the mushroom and snow peas; simmer until vegetables are tender. Add the green peas and tomatoes and cook until they are just heated through. Remove from heat. Taste and adjust the seasonings as desired. Serve with steamed rice.
Notes
- To get the coconut cream, put the can of coconut milk in the refrigerator for about an hour. Then, carefully open the can and spoon off the thick layer of cream from the top. Stir the remaining coconut milk to use in the rest of the recipe.
- You can use any combination of vegetables depending on personal preference and what you have on hand. I also like to use carrots, sweet potatoes, and bell peppers.
- Kaffir lime leaves are available at most Asian grocery stores. Any unused leaves can be stored in the freezer for several months.
- Recipe adapted from a cooking class I took with Chef Nicole Routhier about Thai curries.
