Red curry with bamboo shoots recipe - Thai cooking class

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor while being vegetarian.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is a protein-rich alternative that adds a nutty flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can reduce preservatives and enhance freshness.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in garlic and ginger, cooking until fragrant, about 1 minute.

Add red curry paste and cook, stirring, for 2-3 minutes until well combined.

Pour in coconut milk and bring to a gentle simmer.

Add bamboo shoots, bell peppers, and eggplant; cook for 5-7 minutes until vegetables are tender.

Stir in tofu and fish sauce, cooking for an additional 3-4 minutes.

Add sugar and lime juice, adjusting seasoning to taste.

Remove from heat and stir in fresh basil leaves.

Serve hot, garnished with fresh cilantro and chili peppers.

Cooking Techniques

Spice Level:

Allergens