Red Curry Recipe

Prepare aromatics

Crush or finely chop garlic, shallot, fresh red chilies and thinly sliced fingerroot. Lightly crush the white peppercorns with the side of a knife or mortar and pestle. Set aside.

Sauté paste

Heat 1 tablespoon oil in a wide skillet or wok over medium heat. Add the red curry paste and sauté for 1–2 minutes until fragrant, stirring constantly to release the aromatics. Add the prepared garlic, shallot, chilies and sliced fingerroot and cook another 1 minute until glossy and aromatic.

Cook protein (optional)

If using chicken, push the paste mixture to the side of the pan and add the chicken slices. Stir-fry for 2–3 minutes until the chicken is mostly cooked through and sealed on the outside.

Add the eggplant pieces to the pan and stir to coat with the paste and oil. Cook for 3–4 minutes, stirring occasionally, until the eggplant begins to soften.

Add the bamboo shoots and red bell pepper strips and cook for 1–2 minutes to combine and slightly soften the pepper.

Pour in 300 ml of the coconut milk, stirring to combine and deglaze the bottom of the pan. Bring to a gentle simmer over medium-low heat.

Once simmering, stir in the remaining coconut milk or coconut cream (50 ml) for extra richness. Add torn lime leaves, fish sauce, crushed white peppercorns, and palm sugar. Taste and adjust: add more fish sauce for saltiness or more sugar for balance.

Reduce heat to low and simmer gently for 6–8 minutes, until the eggplant is tender and the flavors meld. If the curry is too thick, add up to 50–100 ml water to reach desired consistency.

Stir in the sweet basil leaves and lime juice off the heat, allowing the residual heat to wilt the basil but preserve its aroma.

Adjust seasoning: add a final pinch of sugar, a dash more fish sauce, or a squeeze more lime if needed. Sprinkle freshly ground black pepper and garnish with sliced bird's eye chilies for heat and visual contrast.

Serve immediately with steamed jasmine rice or rice noodles. Enjoy hot.