Red curry is the original Thai curry; the paste is made from sundried red chilies (red sundried Anaheim pepper).
The original version was made with water (Gaeng Phet bpaa Wild Red curry) instead of coconut milk. If you don’t like coconut, use cooking oil instead of coconut cream, and replace coconut milk with water.
- Pour the coconut cream into a pot on high heat. Add the red curry paste and cook until oil appears on the surface and the paste becomes fragrant. Stir frequently to ensure that it doesn’t burn on the bottom.
- Add the coconut milk and water. Stir, and let it sit until the mixture begins to boil.
- Add the chicken and all of the vegetables. Let it simmer for 3-4 minutes, until the chicken is tender.
- Add the sweet basil and then the soy sauce, starting with 1 teaspoon and adding a little bit more if needed. Turn off the heat.