There’s this Thai restaurant down the street from us that we go to frequently that makes a pretty tasty red curry. They’ve inspired me to learn how to make Thai red curry and perfect my own recipe, so this is what I came up with.
After doing a lot of research, I came to the conclusion that Thai red curry is a rather liberal dish that is open to interpretation, with the exception of a few constants, namely Thai red curry paste (either store bought or a homemade equivalent), coconut milk, and peppers; so those are the rules I stuck to. Other than that, I let my imagination and palate guide me. You could follow this recipe to a T, or you could use any kind of veggies and/or meat substitutes you like. Enjoy!
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