Recipe courtesy of James Cunningham

Thai Red Curry

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 6 servings
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2 red bell peppers, julienned 

1 bulb fennel, julienned 

1 yellow onion, julienned 

2 ounces olive oil 

1 cup Thai-style red curry paste

12 cups coconut milk 

2 cup shrimp stock or chicken or vegetable stock

1 cup bamboo shoots 

1/2 cup fish sauce 

1/4 cup fresh squeezed lime juice 

1/4 cup granulated sugar 

1 pound lump crabmeat 

1 cup fresh Thai basil leaves 

1/2 cup fresh cilantro leaves 

1/2 cup fresh mint leaves 

3 kaffir lime leaves, julienned (if available) 

6 servings jasmine rice, steamed 


  1. Saute the bell peppers, fennel and onions in the olive oil in a large, heavy-bottomed braising pot until soft. Turn the heat to medium, add the curry paste and continue to saute for 4 minutes, being careful not to burn.
  2. Add the coconut milk, shrimp stock, bamboo shoots, fish sauce, lime juice and sugar. Stir together and simmer for 45 minutes over low heat.
  3. When ready to serve, stir in the crab, Thai basil, cilantro, mint and lime leaves to heat through. Serve with the rice in a large bowl.
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