Thai Red Curry with Potatoes and Carrots

Aromatic Thai red curry with potatoes and carrots simmered in coconut milk.

Ingredients

• 1 lb Potatoes
• 2 medium Carrots
• 2 tbsp Red curry paste
• 1 can (14 oz) Coconut milk
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Brown sugar
• 1 tbsp Vegetable oil
• 2 tbsp, chopped Fresh cilantro
• A few leaves, for garnish Thai basil

Instructions

1. Dice potatoes and carrots into bite-sized pieces.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add red curry paste and cook, stirring constantly, until fragrant, about 1 minute.
3. Add coconut milk, potatoes, and carrots. Bring to a simmer, then reduce heat and cook until vegetables are tender, about 20-25 minutes.
4. Stir in fish sauce, lime juice, and brown sugar. Taste and adjust seasonings as needed.
5. Serve hot over rice, garnished with fresh cilantro and Thai basil leaves.

Cuisine: Thai

Suitability:

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 3

Meal Type: dinner