thai red curry

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

Add the minced garlic and grated ginger to the pot, stirring constantly for about 1 minute until fragrant.

Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to meld together.

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Add the fish sauce (or soy sauce), brown sugar, and lime juice. Stir well, and taste the broth. Adjust seasoning by adding more sugar, fish sauce, or lime juice if necessary.

Add the sliced carrots, bell pepper, and zucchini to the pot. Let the vegetables cook for 5-7 minutes until they start to soften.

Add the sliced chicken (or tofu) to the curry and cook for another 5-6 minutes until the protein is fully cooked.

Stir in the baby spinach leaves and cook for 1-2 minutes until wilted.

Taste and adjust the seasoning if needed, adding more salt, sugar, or fish sauce to balance the flavors.

Serve the curry hot over a bed of jasmine rice, garnished with fresh cilantro and optional red chili slices for an extra kick.