Thai Red Curry with Snow Peas
Thai Red Curry with Snow Peas

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, thai red curry with snow peas. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Thai Red Curry with Snow Peas is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Thai Red Curry with Snow Peas is something which I’ve loved my whole life.

I found this recipe on YouTube from RinS CookBook. I used Mae Ploy Red Curry Paste as recommended in the video. I'm not a big fan of bamboo shoots so I added snow peas later in the recipe instead.

To begin with this recipe, we have to first prepare a few ingredients. You can have thai red curry with snow peas using 10 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Thai Red Curry with Snow Peas:
  1. Take 1 1/2 Tbsp Red Curry Paste
  2. Get 5 oz. Chicken (cut into bite size pieces)
  3. Make ready 2 tsp Fish Sauce
  4. Prepare 1 Tbsp Sugar
  5. Take 1/4 cup Basil
  6. Get 1/3 cup Bell Pepper
  7. Take 3-4 Kaffir Lime Leaves
  8. Prepare 1/2 cup Snow Peas
  9. Get 1/2 cup Chicken Broth
  10. Get 1 1/4 cup Coconut Milk

Bruise lemongrass with the back of the knife to help release flavor. Add the tofu, bell pepper and snow peas, and increase the heat to medium-high. Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. First time I made this I followed the recipe exactly.

Instructions to make Thai Red Curry with Snow Peas:
  1. Heat oil in sauce pan
  2. Add Curry paste and cook 1 minute on medium
  3. Add half of the coconut milk and stir to combine
  4. Bring to a boil
  5. Add chicken and broth
  6. Stir to cook
  7. Let simmer for 10 minutes or until meat is tender
  8. Add kaffir leaves, sugar, and fish sauce
  9. Add remaining coconut milk and stir to combine
  10. Add veggies and stir
  11. Bring to a boil
  12. Cook for a few minutes
  13. Turn off heat
  14. Add basil
  15. Serve!

This time I made tiny, minor changes: Used a combo of red and panang curry paste, but same amount. Added a few mushrooms, red bell pepper and frozen carrots & peas (our favorite Thai restaurant' s red curry always had mushrooms, peas & carrots - not many, just a few). Return pan used to sear shrimp to medium-high heat. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired.

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