Red Curry Recipe

Heat oil and bloom paste

Place a large wide skillet or wok over medium heat. Add the vegetable oil and warm for 30 seconds. Add the red curry paste and stir-fry for 1–2 minutes until fragrant and the oil begins to separate from the paste.

Add the minced garlic, grated ginger, and chopped lemongrass (if using). Stir constantly for 30–45 seconds until aromatic but not browned.

Pour in about 120 ml of the coconut milk and stir to dissolve and evenly distribute the curry paste, scraping any browned bits from the pan. Simmer 1–2 minutes.

Add the remaining coconut milk and the stock. Stir to combine and bring to a gentle simmer.

Stir in the fish sauce, soy sauce, and palm sugar. Taste and adjust seasoning — add a little more fish sauce for saltiness or a pinch more sugar if too sharp.

If using chicken: add the chicken pieces to the simmering sauce, stirring to submerge. Simmer gently for 8–10 minutes until cooked through (internal temperature 75°C/165°F). If using firm tofu: add tofu at the same stage and simmer 4–6 minutes to heat through without breaking it up.

Add the firmer vegetables first: eggplant and bamboo shoots. Simmer 4–5 minutes until eggplant begins to soften.

Add sliced bell peppers and peas. Continue to simmer 2–3 minutes — vegetables should be tender-crisp and vibrant.

If the curry is too thick, add up to 60–120 ml more stock or water to reach desired consistency.

Turn off the heat and stir in the lime juice. Check final seasoning and adjust with a little more fish sauce or lime juice as needed.

Ladle curry over steamed jasmine rice. Garnish with Thai basil, cilantro and sliced red chilies. Serve with lime wedges on the side.