Thai Red Curry Recipe You Must Try

1. Heat the vegetable oil in a large pan or wok over medium heat.

2. Add the red curry paste to the pan and stir it for about 1 to 2 minutes until you can smell the aroma.

3. Pour in half of the coconut milk and stir well to mix it with the curry paste. Let it cook for 2 minutes.

4. Add the chicken pieces and stir to coat them with the curry mixture. Cook for 5 minutes, stirring from time to time.

5. Pour in the rest of the coconut milk and add the lemongrass and kaffir lime leaves. Stir everything together.

6. Add the vegetables and let the curry simmer on low heat for 10 minutes until the chicken is fully cooked and the vegetables are tender.

7. Season with fish sauce and brown sugar. Taste and adjust if needed.

8. Remove the lemongrass pieces and kaffir lime leaves before serving.