Uncle Roger Red Curry

Ingredients · for 4 (scales to your household)

• 2 tbsp Thai Red Curry Paste $0.25
• 400 ml Full-Fat Coconut Milk $2.58
• 300 g Chicken Thigh (protein) $4.20
• 1 tbsp Fish Sauce $0.09
• 1 tsp Palm Sugar $0.04
• 1 cup Mixed Vegetables $0.79
• 1 can Bamboo Shoots $1.37
• 1 Bell Peppers (optional) $0.88
• 3 Kaffir Lime Leaves $0.04
• 1 tbsp Cooking Oil $0.08
• 2 tbsp Fresh Thai Basil (optional) $0.86
• 1 Red Chilies (optional) $0.25
• 1 cup Jasmine Rice $0.92

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prepare wok/pan
2. Heat oil until hot like your auntie gossip.
3. Cook curry paste
4. Add curry paste → stir until fragrant (30–60s)
5. Should smell like Thailand street food, not like college dorm.
6. Add half the coconut milk
7. Stir and simmer until oil starts to split on top
8. (This is secret Thai technique — you see red oil = you doing good)
9. Add chicken
10. Stir until coated and half cooked
11. Add rest of coconut milk + splash of water
12. Don’t drown it. Curry not swimming pool.
13. Season
14. 1 tbsp fish sauce
15. 1 tsp palm sugar
16. Taste. Want spicy? Add more paste. Want saltier? Fish sauce.
17. Want bland? Go eat plain chicken breast, nephew.
18. Add veggies + lime leaves
19. Simmer 5–8 minutes
20. Veg still have structure, not mushy like overcooked broccoli in school lunch.
21. Finish
22. Add Thai basil & chili slices
23. Turn off heat
24. (If you boil basil too long — basil cry.)

Per serving