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.
Notes
- 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.