Red Thai Curry Bowl Recipe

Rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine rinsed rice, 2.25 cups water, 1 tsp salt, and 1 tbsp oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Prepare protein

If using chicken: pat slices dry and season with 1/2 tsp salt and 1/4 tsp black pepper. If using shrimp: pat dry and lightly season the same way.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until cooked through and lightly browned (internal temp 165°F). Remove chicken and set aside. For shrimp, cook 1–2 minutes per side until opaque and pink; remove and set aside.

Heat 1.5 tbsp vegetable oil in the same large skillet or wok over medium-high heat. Add minced garlic and minced ginger and sauté 30–45 seconds until aromatic, stirring so they don't burn.

Add red bell pepper, carrots, and broccoli. Stir-fry 3–4 minutes until vegetables are bright and just tender-crisp.

Add snap peas and cook 1–2 minutes more. Stir in baby spinach and cook until wilted, about 30–60 seconds. Remove vegetables from the pan and set aside with the cooked protein.

Return the pan to medium heat and add the red chili flakes or sliced fresh chili now if you want extra heat.

In the same skillet over medium heat, add 3 tbsp red curry paste and cook 30–60 seconds, stirring constantly, to bloom the spices.

Pour in the 14 oz can of coconut milk and 1 cup chicken or vegetable broth, stirring to combine and dissolve the curry paste.

Add 1.5 tbsp fish sauce, 1 tbsp light brown sugar, 1 tbsp lime juice, and 1 tsp soy sauce. Stir and bring the sauce to a gentle simmer.

Mix 1 tsp cornstarch with 1 tsp water to make a slurry. Stir the slurry into the simmering sauce to slightly thicken. Simmer 2–3 minutes until the sauce is glossy and coats the back of a spoon.

Taste and adjust seasoning: add a pinch more sugar for sweetness, more fish sauce for saltiness, or more lime juice for brightness.

Return cooked protein and vegetables to the pan. Stir to coat evenly and heat through 1–2 minutes.

Divide jasmine rice among 4 bowls (about 1/2 cup cooked rice per serving for 3–4 servings; adjust as desired).

Spoon the red curry with vegetables and protein over the rice.

Top each bowl with roasted cashews, chopped cilantro, and an extra squeeze of lime. Add additional red chili flakes if desired.

Serve immediately while hot.