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Ingredients
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Curry base & aromatics
Liquids & coconut
Seafood & vegetables
Herbs & garnish
Method
Curry base & aromatics
Prepare aromatics
Peel and mince the garlic, thinly slice the shallots, and grate the ginger or galangal. Set aside.
Add the shallots and sauté 1–2 minutes until translucent. Add the garlic and grated ginger and cook 30–45 seconds, until fragrant but not browned.
Spoon in the red curry paste and stir-fry with the aromatics 1–2 minutes to bloom the spices. The paste should become fragrant and slightly darker.
Liquids & coconut
Pour about one third (approx. 130 ml) of the coconut milk into the pan and stir to loosen any browned bits and incorporate the curry paste. Cook 2–3 minutes until it begins to thicken slightly and oil separates from the coconut milk.
Add the remaining coconut milk and the chicken or vegetable stock. Stir to combine and bring to a gentle simmer over medium-low heat.
Stir in the fish sauce and brown sugar. Taste and adjust seasoning — it should be salty-umami with a mild sweetness. Keep the curry at a gentle simmer, not a rolling boil, so the coconut milk doesn’t break.
Seafood & vegetables
Add the firmer vegetables first: eggplant and baby corn (or bamboo shoots). Simmer 4–6 minutes until eggplant begins to soften.
Add the red bell pepper and snow peas (or sugar snap peas). Simmer another 2–3 minutes; vegetables should be just tender-crisp.
Add the shrimp in a single layer and gently stir to coat in the curry sauce. Cook shrimp 2–4 minutes depending on size, until opaque and just cooked through. Do not overcook shrimp — they should curl into a loose C shape.
When shrimp are nearly done, squeeze in the juice of one lime and stir. Taste and adjust with an extra teaspoon fish sauce or a pinch of sugar if needed.
Herbs & garnish
Turn off the heat and stir in the Thai basil leaves and chopped cilantro so they wilt but remain bright. Add sliced fresh red chilies if using for extra heat.
Serve the curry immediately over steamed jasmine rice or rice noodles, and garnish with lime wedges on the side for extra acidity.