Thai Red Curry Recipe
Thai Jasmine rice (on the side) with our signature red curry, coconut milk, variety of vegetables and your choice of protein chicken, shrimp or Pork Dumpling.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Curry Base
Vegetables
Protein Options
Rice
Method
Prepare the Rice
- 1
Cook Jasmine Rice
In a medium saucepan, combine 1 cup of Jasmine rice and 2 cups of water. Bring to a boil over high heat.
- 2
Simmer the Rice
Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes.
Prepare the Curry
- 3
Cook Protein
In a large skillet or wok, heat a little oil over medium heat. Add the diced chicken or shrimp and cook for about 5-7 minutes until cooked through. If using pork dumplings, steam or boil them according to package instructions.
- 4
- 5
Make the Curry Sauce
Add the red curry paste to the skillet, stirring well to coat the protein and vegetables. Pour in the coconut milk and vegetable broth, stirring to combine.
- 6
Season Curry
Add the fish sauce and brown sugar to the curry mixture. Let it simmer for about 10 minutes, allowing the flavors to meld together.
- 7
Finish with Basil
Stir in the fresh basil leaves just before serving.