Thai Red Curry Recipe

Cook the jasmine rice

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 300 ml water and 1/4 tsp salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Prepare all ingredients: thinly slice the chosen protein (chicken or beef) into bite-sized strips; slice red bell pepper, halve long beans, quarter eggplant if using, mince garlic and thinly slice shallot. Tear basil leaves from stems and slice optional fresh red chillies. Keep kaffir lime leaves whole and bruise gently if using.

Bloom curry paste

Heat 1 tablespoon vegetable oil in a large wide skillet or wok over medium heat. Add minced garlic and sliced shallot and sauté 30–45 seconds until fragrant but not browned. Add 3 tablespoons red curry paste and fry, stirring, for 1–2 minutes to bloom the aromatics and deepen the paste flavor.

Add coconut milk and stock

Slowly add about 120 ml of the coconut milk first, stirring to combine with the paste to form a smooth sauce, then add the remaining coconut milk (total 400 ml) and 120 ml chicken stock (or water). Stir and bring to a gentle simmer over medium-low heat.

Season the curry

Stir in 2 tablespoons fish sauce and 1 tablespoon palm or brown sugar. Add kaffir lime leaves if using. Taste and adjust: add a little more fish sauce for saltiness, or a pinch more sugar to balance heat.

Cook protein

When the curry sauce is simmering, add the sliced protein in a single layer. Simmer gently for 4–6 minutes for thin chicken slices (until cooked through, internal temp 74°C/165°F) or 3–5 minutes for beef to desired doneness. Stir gently to coat with sauce.

Add vegetables

Add red bell pepper strips, green beans and eggplant if using. Continue to simmer for 3–5 minutes until vegetables are tender but still bright and slightly crisp. If sauce reduces too much, add 1–2 tablespoons water or stock to loosen.

Finish with aromatics

Turn off the heat. Stir in 1 tablespoon lime juice and about 1 cup torn basil leaves until wilted. Taste and adjust seasoning (more fish sauce, lime or sugar) to balance spice, salt and acidity.

Serve the Thai Red Curry immediately over steamed jasmine rice. Garnish with cilantro leaves and sliced fresh red chillies if desired. Offer lime wedges on the side.