You can use any meat and veggies you want with the red curry sauce. Pork was on sale at the grocery store so that's what we used this time. Typically we use chicken but beef would also work. We made a double batch of sauce to freeze so we cooked the sauce separately but you can also add the chicken and veggies into the sauce to simmer and really absorb the flavors.
This recipe calls for some items that you may not typically buy: red curry paste, coconut milk and fish sauce.
We bought our red curry paste and fish sauce at our local Asian market. I can also find red curry paste at our local grocery store in the Asian section. We think the one from the Asian market is a little bit spicier. The Asian market kind is on the left and grocery store kind is on the right. Ignore the fact that it is green curry. They have red too.
If the grocery store carries fish sauce it would probably be in the same section. Also coconut milk will be there too. If you can't find fish sauce you can use soy sauce instead
In a medium saucepan, combine coconut milk and red curry paste*.
Add soy sauce, brown sugar, and lime juice. Stir and let simmer for 5 more minutes.
Add basil leaves; remove from heat.
In a skillet add olive oil. When the oil is hot add the meat. Saute until done. Add bell pepper and zucchini and saute until tender.
At this point you can add the sauce to the meat and veggies and let simmer for five minutes. Or you can leave it separate.
Serve meat, veggies and sauce over rice.
*You may find the curry paste to be very hot. We like a little heat so we typically add 1-2 tablespoons. Taste the sauce and determine if you like the amount of heat and increase by 1/2 tablespoon at a time. You may not notice the spicyness right away, it's a slow heat so be cautious. (If you make it too hot you can add more coconut milk to counteract the heat.)