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This is a very simple version of Thai red curry.
It gets ready in less than 30 minutes. Usually I start by putting the rice in the rice cooker, and the curry is ready by the time the rice is done.
Any seafood or chicken can be used in this recipe.
I use any combination of available vegetables, and on days I have made this curry without any vegetables too...
Try it...and let me know how it goes! 🤗

Ingredients
1 kg | seafood
½ kg | mix vegetables
100 gm | red curry paste (store bought)
2 tbs | cooking oil
1 can | coconut milk
1 can | coconut cream
1 tbs | sugar
1 tbs | fish sauce

Method
Cut the vegetables. I used mushrooms, zucchini, bell pepper, canned baby corn.
Fry red curry paste in oil.
Pour in the coconut milk, bring to boil, and add the coconut cream. I used cans of both.
Add sugar and fish oil.
Now add the seafood medley to the curry, bring to boil.
Add the vegetables, cover and cook on high flame for a minute, reduce heat and cook for 10 minutes.
The curry is ready.
Garnish with Thai basil.
Serve with steamed rice.

Tips
Use canned coconut milk and cream for a rich curry.
The pasteurized boxed coconut milk is lower in fat content, makes a less rich curry, but a good less fat option.
Any seasonal vegetables can be used.
Canned bamboo shoots go well in this curry.
Any seafood or chicken can be used for this recipe.


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