Red Asian Curry Recipe

Prep vegetables

Wash and cut broccoli into bite-sized florets. Halve or quarter baby potatoes to roughly equal bite size. Core, seed, and slice the red bell pepper into 1/2-inch strips. Peel and thinly slice or dice the onion. Set cilantro aside for garnish and measure lime juice.

To ensure potatoes cook quickly, par-cook them: place halved potatoes in a medium pot, cover with cold water, bring to a boil and simmer 6–8 minutes until just fork-tender but not falling apart. Drain and set aside.

Heat aromatics

In a large skillet or wide saucepan, heat 2 tbsp vegetable oil over medium heat until shimmering. Add grated ginger and minced garlic and sauté 30–45 seconds until fragrant, stirring so garlic does not brown.

Add the sliced onion and cook 4–5 minutes until softened and translucent, stirring occasionally.

Stir in 3 tbsp red curry paste and cook 1–2 minutes, stirring constantly, to bloom the spices and incorporate with the aromatics.

Add liquids

Pour in the 14 oz coconut milk and 1 cup vegetable broth while stirring to combine. Scrape any browned bits from the pan. Bring the mixture to a gentle simmer.

Add 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp fish sauce (if using). Stir and taste the sauce; adjust salt and sweetness if needed. Add 1 tsp salt and 1 tsp black pepper now or adjust later.

Cook vegetables in curry

Add the par-cooked potatoes to the simmering curry. Simmer 6–8 minutes uncovered so potatoes finish cooking and begin to absorb flavor. Then add broccoli florets and red pepper strips and simmer another 4–6 minutes until broccoli is bright green and tender-crisp and peppers are softened but not mushy. If sauce reduces too much, add up to 1/4 cup water or broth to reach desired consistency.

Stir in 2 tbsp lime juice and taste; adjust acidity with more lime juice or salt if desired. If you like extra heat, add 1/2 tsp red pepper flakes.

Turn off heat. Fold in roughly 2 tbsp chopped fresh cilantro, reserving a small amount for garnish.

Serve the red Asian curry hot over steamed rice, noodles, or with crusty bread. Garnish with remaining cilantro and lime wedges on the side.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; add a splash of water or coconut milk if the sauce is too thick.