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Vegetable Thai Red Curry
A fragrant, creamy Thai red curry packed with seasonal vegetables and a homemade red curry paste. Served hot over jasmine rice, this dish is perfect for a comforting dinner and can be easily adapted for vegans by swapping the fish sauce.
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Cost Breakdown
Critical Success Points
- • Boiling bamboo shoots to remove bitterness.
- • Cooking the curry paste until oil separates – this develops the depth of flavor.
- • Simmering the sauce with a lid for the first 10 minutes to ensure vegetables cook evenly.
Safety Warnings
- • Handle hot oil and boiling water with care to avoid burns.
- • Use a sharp, stable knife and keep fingertips tucked while chopping.
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