Red Curry Recipe

Rinse and toast rice

Rinse 2 cups jasmine rice under cold water until the water runs clear. Drain well.

In a medium saucepan, heat 1 tbs butter or neutral oil over medium heat. Add the 4 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add the drained rice to the saucepan and stir to coat the grains with garlic and oil. Toast the rice 1–2 minutes, stirring, until edges become slightly translucent.

Add 360 ml water and 1/2 tsp salt. Increase heat to bring to a boil, then reduce to low, cover tightly, and simmer 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and stir in chopped cilantro or scallions just before serving.

Prepare ingredients: thinly slice 1 onion; mince 3 garlic cloves; grate 1 tbs fresh ginger; chop seasonal vegetables into bite-sized pieces; drain and rinse 400 g garbanzo beans if using canned.

In a large skillet or wide saucepan, heat 2 tbs vegetable oil over medium heat until shimmering.

Add the sliced onion and sauté 4–5 minutes until softened and translucent.

Add the minced garlic and grated ginger and sauté 30–45 seconds until fragrant.

Add 3 tbs red curry paste to the pan. Cook, stirring, 1 minute to bloom the spices and coat the aromatics.

Pour in 400 ml coconut milk and 250 ml vegetable stock, stirring to combine and dissolve the curry paste. Bring the mixture to a gentle simmer.

Add the seasonal vegetables and simmer 6–8 minutes (longer for root vegetables, 10–12 minutes) until vegetables are tender-crisp.

Stir in the 400 g garbanzo beans and simmer 3–4 minutes to heat through and allow flavors to meld.

Season the curry with 1 tbs soy sauce, 1 tsp brown sugar, 1 tbs lime juice, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning—add more lime for brightness, more soy for saltiness, or a pinch more sugar if too bitter.

If you like extra heat, stir in thinly sliced red chili. Simmer 1 minute more.

Remove from heat and stir in 2 tbs chopped fresh basil or cilantro.

Spoon garlic rice into shallow bowls or plates.

Ladle red curry over or beside the rice, ensuring a mix of vegetables and garbanzo beans in each serving.

Garnish with extra chopped herbs and lime wedges. Serve hot.