Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 cup Thai basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger. Cook until onion is translucent, about 3-4 minutes.
3. Add red and yellow bell peppers and green beans. Cook for another 3-4 minutes until vegetables are slightly tender.
4. Add coconut milk, red curry paste, fish sauce, soy sauce, and brown sugar. Stir well to combine.
5. Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce thickens.
6. Add chopped Thai basil leaves and stir well.
7. Season with salt and pepper to taste.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 20g
- Protein: 5g
- Fiber: 4g
- Sugar: 9g
Substitutions for ingredients:
- Coconut oil: vegetable oil or olive oil
- Red curry paste: green curry paste or yellow curry paste
- Fish sauce: soy sauce or Worcestershire sauce
- Thai basil leaves: regular basil leaves or cilantro
Variations:
- Add chicken, shrimp, or tofu for extra protein.
- Use different vegetables such as carrots, broccoli, or mushrooms.
- Add a squeeze of lime juice for extra tanginess.
Tips and tricks:
- Use a wok for best results.
- Don't overcook the vegetables, they should be slightly tender but still crunchy.
- Taste the curry before serving and adjust seasoning if needed.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or noodles.
- Garnish with chopped cilantro or Thai basil leaves.
Garnishes:
- Chopped cilantro or Thai basil leaves.
Pairings:
- Serve with rice or noodles.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the vegetables until they are slightly tender but still crunchy.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Thai cuisine is known for its bold flavors and use of fresh herbs and spices.
Flavor profiles:
- This Thai basil coconut curry is sweet, spicy, and savory all at once.
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Thai