Hello and welcome! If you’re a fan of bold, aromatic dishes with a kick of spice, you’re going to love this Thai Red Curry recipe. Whether you’re craving a comforting homemade meal or looking for a quick weeknight dinner, this recipe is perfect for you. It’s easy to make, packed with traditional Thai flavors, and can be customized with chicken, tofu, or shrimp. Let’s dive into the wonderful world of Thai cuisine and explore how to create this delicious curry on your stovetop or in your Instant Pot.
Introduction:
Thai cuisine is renowned for its balance of spicy, sweet, sour, and salty flavors. One of the most iconic dishes in this realm is Thai Red Curry, a fragrant and flavorful dish that’s beloved worldwide. Originating in Thailand, this dish typically combines red curry paste, coconut milk, and a variety of vegetables and proteins to create a rich and satisfying meal. Whether you’re a seasoned curry enthusiast or new to Thai food, this dish is easy to make and guaranteed to impress.
One of the best things about this Thai Red Curry recipe is its versatility. You can prepare it on the stovetop or in an Instant Pot, making it a convenient option for both busy weeknights and weekend cooking. With a few simple ingredients and just 30 minutes, you’ll have a meal that’s not only bursting with flavor but also healthy and nourishing.
Ingredients for Thai Red Curry:
Here’s what you’ll need to make Thai Red Curry:
- 1 tablespoon oil (olive or coconut oil)
- 1 shallot, finely diced
- 4 garlic cloves, roughly chopped
- 3 tablespoons lemongrass, finely chopped (or lemongrass paste)
- 2–6 tablespoons red curry paste (store-bought or homemade)
- 1 lb protein: chicken breast, shrimp, or tofu (cubed)
- 2 cups vegetables: bell peppers, zucchini, eggplant, snow peas, green beans, or asparagus
- 14 oz can full-fat coconut milk or coconut cream (avoid light coconut milk)
- 1 cube chicken bouillon (or veggie bouillon) or ¼ teaspoon salt
- 1–2 tablespoons fish sauce
- 1 tablespoon brown sugar (or coconut sugar)
- 6–8 kaffir lime leaves
- 1–2 tablespoons lime juice
- Salt to taste
Optional Garnishes:
- Lime wedge
- Bean sprouts
- Thai basil or regular basil
- Thai chili flakes
Feel free to adjust the amount of curry paste depending on how spicy you want your curry to be. You can also swap out any veggies or proteins based on your preferences or dietary restrictions.
How to Make Thai Red Curry – Step by Step:
Step 1: Prep your Ingredients
Start by prepping all your ingredients. Thinly slice your protein (chicken, shrimp, or tofu) and season with salt. If you’re making tofu, consider frying it for a crispy texture. Chop the vegetables into bite-sized pieces.
Step 2: Sauté Aromatics
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced shallot, garlic, and lemongrass. Sauté for 2-3 minutes until fragrant.
Step 3: Add Red Curry Paste
Stir in the red curry paste (start with 2 tablespoons and adjust to taste). Fry the paste for about 1 minute to release its flavors.
Step 4: Add Coconut Milk and Flavorings
Pour in the coconut milk, bouillon cube, fish sauce, sugar, and kaffir lime leaves. Stir well to combine all the ingredients and bring to a gentle simmer.
Step 5: Cook the Protein and Vegetables
Add the sliced chicken or other protein and vegetables to the pot. Simmer on low heat for 5 minutes or until the chicken is cooked through and the vegetables are tender.
Step 6: Final Seasoning
Once everything is cooked, add the lime juice and adjust the seasoning. If it needs more salt, add more fish sauce or a pinch of salt. Add more curry paste if you want extra heat.
Step 7: Serve
Serve the curry over jasmine rice, garnished with bean sprouts, Thai basil, and a lime wedge. Sprinkle with Thai chili flakes for extra spice.
Helpful Tips for Thai Red Curry:
- Use Fresh Ingredients: Fresh lemongrass, garlic, and lime leaves enhance the authenticity and flavor of the dish.
- Adjust Spice Level: Control the heat by adjusting the amount of red curry paste you use. Start small, and you can always add more.
- Substitutions: If you don’t have kaffir lime leaves, lime zest works as a substitute. For a vegan version, replace fish sauce with soy sauce or tamari.
- Protein Variations: This recipe is flexible—swap chicken for shrimp or tofu, or go all-veggie if you prefer.
Cooking Tips for the Best Thai Red Curry:
- Don’t Skimp on Coconut Milk: Full-fat coconut milk is key for a rich, creamy curry. Light coconut milk will make the sauce too thin.
- Simmer Gently: When cooking the curry, avoid boiling as it can cause the coconut milk to separate. Keep it at a gentle simmer.
- Instant Pot Option: For the Instant Pot version, use the sauté function for the aromatics, add the remaining ingredients, and pressure cook for 5 minutes.
Serving Suggestions for Thai Red Curry:
- Rice: Serve your curry over steamed jasmine rice for the best combination of flavors.
- Noodles: Alternatively, serve the curry with rice noodles for a fun twist.
- Sides: Pair with a fresh cucumber salad or Thai spring rolls to balance out the rich curry flavors.
Nutritional Information for Thai Red Curry:
This recipe is packed with healthy fats from coconut milk and nutrient-rich vegetables. Here’s the nutritional info for Thai Red Curry per serving:
- Calories: 350
- Protein: 25g
- Fat: 25g
- Carbs: 15g
- Fiber: 3g
- Sodium: 750mg
Storage and Leftovers for Thai Red Curry:
- Refrigerate: Store any leftover curry in an airtight container in the fridge for up to 3 days.
- Freeze: This curry also freezes well for up to 3 months. Reheat gently on the stovetop to prevent the coconut milk from splitting.
Frequently Asked Questions (FAQs) for Thai Red Curry:
- Can I make Thai Red Curry ahead of time? Yes, it tastes even better the next day as the flavors have more time to develop.
- How can I make this curry vegan? Simply replace the fish sauce with soy sauce or tamari and use vegetable broth instead of chicken bouillon.
- What can I use instead of red curry paste? You can make your own red curry paste or substitute with green curry paste for a different flavor profile.
- What’s the best way to reheat Thai Red Curry? Reheat gently on the stovetop over low heat. Avoid using the microwave as it can cause the coconut milk to separate.
Related Recipes for Thai Curry Lovers:
Conclusion:
There you have it! A simple yet flavorful Thai Red Curry recipe that’s perfect for any night of the week. Whether you make it with chicken, tofu, or shrimp, this dish is sure to impress with its bold Thai flavors. Try it out and let me know how it turns out. Don’t forget to leave a comment with your favorite variations or tips for the perfect curry.
Happy cooking!
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Thai Red Curry Recipe – Easy Stovetop or Instant Pot Meal
Description
Hello and welcome! If you’re a fan of bold, aromatic dishes with a kick of spice, you’re going to love this Thai Red Curry recipe. Whether you’re craving a comforting homemade meal or looking for a quick weeknight dinner, this recipe is perfect for you. It’s easy to make, packed with traditional Thai flavors, and can be customized with chicken, tofu, or shrimp. Let’s dive into the wonderful world of Thai cuisine and explore how to create this delicious curry on your stovetop or in your Instant Pot.
Ingredients
- 1 tablespoon oil (olive or coconut oil)
- 1 shallot, finely diced
- 4 garlic cloves, roughly chopped
- 3 tablespoons lemongrass, finely chopped (or lemongrass paste)
- 2–6 tablespoons red curry paste (store-bought or homemade)
- 1 lb protein: chicken breast, shrimp, or tofu (cubed)
- 2 cups vegetables: bell peppers, zucchini, eggplant, snow peas, green beans, or asparagus
- 14 oz can full-fat coconut milk or coconut cream (avoid light coconut milk)
- 1 cube chicken bouillon (or veggie bouillon) or ¼ teaspoon salt
- 1–2 tablespoons fish sauce
- 1 tablespoon brown sugar (or coconut sugar)
- 6–8 kaffir lime leaves
- 1–2 tablespoons lime juice
- Salt to taste
Optional Garnishes:
- Lime wedge
- Bean sprouts
- Thai basil or regular basil
- Thai chili flakes
Instructions
Step 1: Prep your Ingredients
Start by prepping all your ingredients. Thinly slice your protein (chicken, shrimp, or tofu) and season with salt. If you’re making tofu, consider frying it for a crispy texture. Chop the vegetables into bite-sized pieces.
Step 2: Sauté Aromatics
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced shallot, garlic, and lemongrass. Sauté for 2-3 minutes until fragrant.
Step 3: Add Red Curry Paste
Stir in the red curry paste (start with 2 tablespoons and adjust to taste). Fry the paste for about 1 minute to release its flavors.
Step 4: Add Coconut Milk and Flavorings
Pour in the coconut milk, bouillon cube, fish sauce, sugar, and kaffir lime leaves. Stir well to combine all the ingredients and bring to a gentle simmer.
Step 5: Cook the Protein and Vegetables
Add the sliced chicken or other protein and vegetables to the pot. Simmer on low heat for 5 minutes or until the chicken is cooked through and the vegetables are tender.
Step 6: Final Seasoning
Once everything is cooked, add the lime juice and adjust the seasoning. If it needs more salt, add more fish sauce or a pinch of salt. Add more curry paste if you want extra heat.
Step 7: Serve
Serve the curry over jasmine rice, garnished with bean sprouts, Thai basil, and a lime wedge. Sprinkle with Thai chili flakes for extra spice.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Fresh lemongrass, garlic, and lime leaves enhance the authenticity and flavor of the dish.
- Adjust Spice Level: Control the heat by adjusting the amount of red curry paste you use. Start small, and you can always add more.
- Substitutions: If you don’t have kaffir lime leaves, lime zest works as a substitute. For a vegan version, replace fish sauce with soy sauce or tamari.
- Protein Variations: This recipe is flexible—swap chicken for shrimp or tofu, or go all-veggie if you prefer.
