Butter-Basted Red Curry with Galangal

Method

1. Prep and measure everything first; this red curry moves fast once the pan is hot.

2. Heat vegetable oil over medium-high until shimmering.

3. Add garlic and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with birds eye chili and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.