Thai Snake Curry

Ingredients

• 300 g Snake meat, sliced
• 400 ml Coconut milk
• 2 tablespoons Red curry paste
• 1 stalk Lemongrass, finely chopped
• 4 leaves Kaffir lime leaves
• 1 tablespoon Fish sauce
• 1 teaspoon Palm sugar
• 5 g Thai basil leaves(optional)
• 1 tablespoon Vegetable oil
• 100 ml Water

Instructions

1. 1

   Heat the oil in a saucepan over medium heat, add the lemongrass and sauté for 2 minutes until fragrant.

2. 2

   Stir in the red curry paste and cook for another minute, then pour in the coconut milk and water, bringing the mixture to a gentle boil.

3. 3

   Add the snake meat, kaffir lime leaves, fish sauce, and palm sugar; reduce heat and simmer for 20‑25 minutes until the meat is tender and the sauce thickens.

4. 4

   Taste and adjust seasoning if needed, then garnish with Thai basil leaves before serving.