Thai Curry Recipe

Cook rice

Rinse jasmine rice under cold water until water runs mostly clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare coconut milk and paste

Shake or stir the can of coconut milk to recombine. Measure 2 cups coconut milk and 1 cup stock and set nearby. Have fish sauce, sugar and lime juice measured.

In a wok or large deep skillet over medium heat, add 2 tablespoons oil. When shimmering, add the red curry paste and stir-fry 1–2 minutes until fragrant and oil begins to separate from the paste. This blooms the spices and deepens the flavor.

Pour in about 1 cup of the coconut milk, stirring to combine with the paste and form a smooth sauce. Cook 2–3 minutes until slightly thickened and aromatic.

Add remaining coconut milk and 1 cup chicken or vegetable stock. Stir to combine and bring to a gentle simmer.

Season the simmering curry with 2 tablespoons fish sauce (or soy sauce), 1 teaspoon palm sugar, and 1 tablespoon lime juice. Taste and adjust: more fish sauce for saltiness, more sugar to balance, or more lime for brightness.

Prepare protein and vegetables

While the curry base is simmering, cut chicken into 1-inch pieces (or cube pressed tofu). Prepare the eggplant, bell pepper, snap peas/green beans, onion, mince garlic and ginger.

In a separate skillet or the same wok if large enough, add a small splash (1 tsp) oil over medium-high heat. Add the chicken pieces in a single layer and sear 2–3 minutes without moving, then stir and cook until mostly cooked through (about 4–5 minutes total). If using tofu, sear until golden on all sides, 3–4 minutes. Remove protein to a plate and set aside.

In the wok with the curry simmering, add the sliced onion, minced garlic and ginger. Simmer 2 minutes to soften and infuse the sauce.

Add the eggplant and bell pepper to the curry. Simmer, uncovered, 5–7 minutes until eggplant is tender but not falling apart and peppers soften.

Return the cooked chicken or tofu to the curry along with the snap peas or green beans. Simmer 2–3 minutes more until protein is cooked through and green vegetables are bright and crisp-tender.

Taste and adjust seasoning again (fish sauce, sugar, lime). If sauce is too thin, simmer uncovered a few minutes to reduce; if too thick, add up to 1/4 cup stock or water.

Turn off heat and stir in 1/2 cup Thai basil leaves and 1/4 cup chopped cilantro (if using). Add sliced fresh chilies to taste for heat. Let rest 1 minute so herbs wilt but remain bright.

Serve the curry hot over jasmine rice with lime wedges on the side. Garnish with extra basil or cilantro and an additional drizzle of coconut milk if desired.