Red Curry
Red curry is a delightful dish that transports you straight to the vibrant streets of Thailand with every bite. This recipe offers a balance of flavors, from the rich creaminess of coconut milk to the punchy spice of red curry paste, all balanced with fresh vegetables and protein. Whether you’re entertaining guests or simply enjoying a cozy night in, this red curry will surely impress.
What Makes This Recipe Special
What sets this red curry apart is its versatility and rich layers of flavor. The combination of fresh vegetables, tender chicken or shrimp, and aromatic spices creates a satisfying meal that is both hearty and refreshing. The use of Thai basil and lime juice adds a fragrant touch, making each spoonful a delightful experience. Plus, it’s quick to prepare, making it a perfect weeknight dinner option.
Gather These Ingredients
- 3 tablespoons oil: Canola, vegetable, or coconut oil for sautéing.
- 1 leek: Chopped (the white and light green part only) for a mild onion flavor.
- 1 small yam: Peeled and chopped into ½ inch cubes for sweetness and texture.
- 1 cup cabbage: Chopped for crunch and nutrition.
- 1 green bell pepper: Chopped for color and sweetness.
- 1 cup snap peas: Halved for a crisp bite.
- 2 teaspoons fresh minced ginger: For warmth and spice.
- 2 cloves garlic: Minced for aromatic depth.
- 1-6 tablespoons red curry paste: Adjust based on your spice preference.
- 1 ½ cups slow-sodium chicken broth: For a flavorful base.
- 14 oz can unsweetened coconut milk: Adds creaminess and richness.
- 1 or 2 teaspoons cornstarch: To thicken the sauce, if desired.
- 1 teaspoon fish sauce: For umami depth (can substitute with soy sauce).
- 1 tablespoon lime juice: About 1 small lime, for acidity and brightness.
- 1 tablespoon light brown sugar: To balance the flavors.
- 1 boneless skinless chicken breast: Chopped, or ½ lb uncooked shelled shrimp for protein.
- 1 cup Thai basil leaves: Loosely packed for fresh herbal notes.
- 2 shallots: Sliced very thinly into rounds for additional flavor.
- Fresh cilantro: For garnish and freshness.
- Hot cooked rice: Jasmine or white rice, optional for serving.
What You’ll Need (Gear)
- Large skillet or wok: For sautéing the ingredients.
- Cutting board and knife: To chop your vegetables and protein.
- Measuring spoons and cups: For accuracy in measuring ingredients.
- Wooden spoon or spatula: To stir and combine the dish.
- Serving bowls: For plating the red curry.
Red Curry in Steps
Step 1: Sauté the Aromatics
In a large skillet or wok, heat 3 tablespoons of oil over medium heat. Add the chopped leek, minced ginger, and minced garlic. Sauté for about 2-3 minutes, or until the leek is soft and fragrant.
Step 2: Add the Vegetables
Stir in the chopped yam, cabbage, green bell pepper, and snap peas. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Incorporate the Curry Paste
Add 1-6 tablespoons of red curry paste to the vegetable mixture, depending on your desired spice level. Stir well to coat the vegetables evenly with the paste.
Step 4: Pour in the Broth and Coconut Milk
Slowly add 1 ½ cups of slow-sodium chicken broth and the entire can of unsweetened coconut milk. Bring the mixture to a gentle simmer.
Step 5: Add Protein
If using chicken, add the chopped boneless skinless chicken breast to the curry. If opting for shrimp, wait until the curry is simmering before adding the shrimp. Cook for about 5-7 minutes or until the chicken is cooked through or the shrimp is pink and opaque.
Step 6: Thicken the Sauce
If you prefer a thicker curry, mix 1 or 2 teaspoons of cornstarch with a tablespoon of water to create a slurry. Stir this into the curry and let it cook for an additional 2 minutes.
Step 7: Final Touches
Stir in the fish sauce, lime juice, and light brown sugar. Taste and adjust seasoning, adding more lime juice or sugar as needed.
Step 8: Garnish and Serve
Remove the curry from heat, and fold in the Thai basil leaves. Serve hot over jasmine or white rice if desired, and garnish with fresh cilantro and thinly sliced shallots.
Spring to Winter: Ideas
- In spring, add fresh asparagus or snap peas for a light crunch.
- In summer, incorporate zucchini or bell peppers for vibrant colors.
- In fall, try adding pumpkin or butternut squash for a seasonal twist.
- In winter, root vegetables like carrots or parsnips can add heartiness.
Little Things that Matter
Cooking red curry is not just about following a recipe; it’s about enhancing flavors. Here are a few tips to elevate your dish:
- Use fresh ingredients whenever possible for the brightest flavors.
- Adjust the red curry paste according to your spice tolerance; start with less and add more as needed.
- Consider using homemade chicken broth for a richer taste.
- Let the curry sit for a few minutes before serving; the flavors meld beautifully over time.
Shelf Life & Storage
Leftover red curry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. If you want to keep it longer, consider freezing the curry for up to 2 months. Thaw overnight in the refrigerator before reheating.
Quick Q&A
Can I use tofu instead of chicken or shrimp?
Absolutely! Firm tofu is a great plant-based alternative that absorbs the flavors beautifully. Just cube it and add it in the same step as the protein.
What if I can’t find Thai basil?
If you can’t find Thai basil, regular basil or even cilantro can work in a pinch, though the flavor will be slightly different.
Can I make this curry ahead of time?
Yes! Red curry can be prepared ahead of time and tastes even better the next day as the flavors deepen. Just store it in the refrigerator until you’re ready to serve.
Is red curry paste gluten-free?
Most red curry pastes are gluten-free, but it’s always best to check the label to ensure there are no gluten-containing ingredients.
More from the Kitchen
- Spicy Coconut Soup – A fragrant, warming soup full of flavor.
- Vegetable Pad Thai – A classic Thai dish with a twist!
- Green Curry with Tofu – A creamy, delicious option for vegetarians.
- Tom Yum Soup – A zesty and spicy soup that’s a must-try.
Time to Try It
Now that you have all the details to make a scrumptious red curry, it’s time to roll up your sleeves and get cooking! This dish not only fills the belly but also warms the heart. Gather your ingredients, follow the steps, and enjoy a fantastic meal that you can share with family and friends. Happy cooking!
Red Curry
Ingredients
Equipment
Method
- In a large skillet or wok, heat 3 tablespoons of oil over medium heat. Add the chopped leek, minced ginger, and minced garlic. Sauté for about 2-3 minutes, or until the leek is soft and fragrant.
- Stir in the chopped yam, cabbage, green bell pepper, and snap peas. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add 1-6 tablespoons of red curry paste to the vegetable mixture, depending on your desired spice level. Stir well to coat the vegetables evenly with the paste.
- Slowly add 1 ½ cups of slow-sodium chicken broth and the entire can of unsweetened coconut milk. Bring the mixture to a gentle simmer.
- If using chicken, add the chopped boneless skinless chicken breast to the curry. If opting for shrimp, wait until the curry is simmering before adding the shrimp. Cook for about 5-7 minutes or until the chicken is cooked through or the shrimp is pink and opaque.
- If you prefer a thicker curry, mix 1 or 2 teaspoons of cornstarch with a tablespoon of water to create a slurry. Stir this into the curry and let it cook for an additional 2 minutes.
- Stir in the fish sauce, lime juice, and light brown sugar. Taste and adjust seasoning, adding more lime juice or sugar as needed.
- Remove the curry from heat, and fold in the Thai basil leaves. Serve hot over jasmine or white rice if desired, and garnish with fresh cilantro and thinly sliced shallots.
Notes
- Use fresh ingredients whenever possible for the brightest flavors.
- Adjust the red curry paste according to your spice tolerance; start with less and add more as needed.
- Consider using homemade chicken broth for a richer taste.
- Let the curry sit for a few minutes before serving; the flavors meld beautifully over time.
