Thai Red Curry

The Build

1. Carefully spoon off about 1 cup of the top layer of coconut cream from one can — this layer will be thick and possibly solid.
2. Place the coconut cream and curry paste in a large Dutch oven and bring to a boil over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes.
3. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
4. Whisk in the remaining coconut milk, fish sauce, and brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes.
5. Season the beef, chicken, or shrimp with salt and stir it into the pot until the pieces are separated and evenly coated with the sauce, about 1 minute.
6. Add the long-cooking vegetables, such as eggplant, potatoes, and cauliflower, and simmer for several minutes.
7. Add the quick-cooking vegetables, such as bell peppers, snow peas, green beans, bamboo shoots, and mushrooms, and fresh chile (if using) and continue to simmer until the protein and vegetables are cooked. (The total cooking time once the protein is added will range from 7 to 15 minutes.)
8. Off heat, stir in the lime juice and basil. Serve