Thai Red Curry with Basil
Thai Red Curry with Basil is the spicy/sweet/sour dish designated “chili basil” at your local Asian fusion place, where you specify the flavor base then add protein of choice. It’s very fast and easy to make with Maesri Prik Khing Curry Paste. Technically it is supposed to have green beans, and lots of them, but I prefer to add standard aromatics and serve my vegetables in a second dish. Serves 3-4 as a main dish over rice or noodles.
Ingredients:
2 T vegetable oil
1/3 to ½ can Maesri Prik Khing Curry Paste*
½ c green or red bell pepper, coarsely chopped
1 small red onion or shallot, coarsely chopped
½ c sliced mushrooms
1 lb boneless protein such as pork, chicken, shrimp, squid, tofu cut into bite size pieces
½ lb green beans, parboiled and cut into 1 inch lengths, optional
1 T lime juice
2 t fish sauce
Water, about ½ c
Small handful of basil, mint or shiso leaves, coarsely chopped (optional but desirable)
Method: heat oil in wok and add curry paste; stir and fry till it becomes very aromatic. Add bell pepper, onion and mushrooms and stir to sauté for a minute or so until just soft. Add protein and stir fry just until cooked through. Add green beans if using and cook until just hot. Add lime juice, fish sauce and water and stir the mixture. You want a good amount of liquid/gravy so if it all evaporates add more water. Finish by stirring in the bitter herbs off the heat and stir just until wilted. Serve hot, over rice, with garnish of cilantro and lime wedges if desired.
*Maesri’s recipe calls for using the entire can, but I find that way too spicy. The amount recommended provides plenty of flavor and a decent amount of heat. If you find you need more heat, serve some Nam Pla Prik Manao Kratiem (Thai Crack Sauce) on the side.
