Loved coconut curry

Today I bring you soup from across the ocean. A very bold dish packing heat and flavor, sweetend by coconut milk. Layers of flavor accompanied with nice fluffy rice and juicy jumbo shrimp

Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetables.

I made this curry very often and tried to perfect it. I like this balance of ingredients, but you can adjust to your liking. More curry paste for more spice, more coconut milk for a softer taste. My girlfriend cant take it when food is too spicy and I like spicy, but this balance is perfect for both of us. Pick a good curry paste, some are without additives with only fresh herbs. You can also make the curry paste yourself but you need a lot of exotic herbs and a good recipe. Enjoy!

Thai Curry is very easy and simple to cook. Serve with steamed white Jasmine rice or eat as a soup if you wish.

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. I am in the process of adjusting the recipe to find the right balance for me. You can use less curry paste to make this a milder dish.

I was finding it hard to eat a curry without carbs so I used cauliflower as a replacement!

Thai curry is one of our go to takeaways when we order out, but we often found that a single order wasn't enough to fill us up. To make a more satisfying homemade version, I decided to bulk it up with eggplant, which I love for its texture and flavor. This recipe yields 4 generous servings of a bold, spicy red Thai curry—perfect for enjoying leftovers!