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Prep Time20 Mins
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Cook Time55 Mins
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Serving4 People
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Sometimes a cold day calls for a cozy meal – and this is just the thing. Red curry is the perfect spicy and fragrant meal – packed with flavor.
This recipe can also easily be made VEGETARIAN if you just hold the shrimp and double the tofu.
For this recipe you will need:
- A large stock pot
Ingredients
Nutrition
- Daily Value*
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Total Fat: 27.7g41.9%
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Total Carbohydrates: 37.9g15.1%
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Total Protein: 25.7g25.7%
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Cholesterol: 133.3mg44.4%
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Sodium: 810.6mg35.2%
Directions
In a pot over medium-low heat, add your vegetable and sesame oils. Once they have warmed up, add your onions and your ½ tsp of salt and cook until they start to turn translucent, stirring every couple of minutes. About 5 minutes.
Add in your sliced mushrooms and sauté for an additional 5 minutes until they start to release their moisture and brown. Make sure to stir frequently so they don't burn.
Add your sliced carrots and squash. Stir them around until everything is well mixed and cook for 5 more minutes.
Add the red curry paste and sugar and stir until the paste is coating everything. Sauté for 2 minutes to release the fragrance from the spices in the paste, stirring regularly. Then add the soy sauce to deglaze the bottom of the pot, releasing all the sticky bits off the bottom.
Add your coconut milk, bok choy, and whole basil leaves. Bring to a simmer and cook for 5 minutes.
Add the tofu and shrimp, bring the pot to a simmer and cook for another 6 minutes or until the shrimp is starting to turn pink.
Whisk together your corn starch and water to make a slurry. Add this to the pot and mix it into the broth to thicken it. Cook for another minute. If you like a thicker broth, you can make another portion of slurry and keep adding until you reach your desired thickness.
Salt and pepper to taste and serve over jasmine rice with a wedge of lime, crushed peanuts and some parsley/cilantro on top. Enjoy!
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