Red Curry Recipe

Prepare aromatics

Mince the garlic, grate the ginger, and finely chop the tender inner lemongrass stalk. Slice any garnish chilies and tear basil leaves. Slice the chicken (or cube tofu) into bite-size pieces.

Heat a large wide skillet or wok over medium heat. Add 2 tbs oil and warm for 30 seconds until shimmering.

Add minced garlic, grated ginger and chopped lemongrass. Sauté for 30–45 seconds until fragrant but not browned.

Stir in 3 tbs red curry paste and cook, stirring, for 1–2 minutes to bloom the spices and aromatics. The paste will become fragrant and slightly darker.

Pour in about 120 ml (half) of the coconut milk. Stir to combine with the paste and let it simmer gently for 2 minutes; this loosens the paste and creates a smooth curry base.

Add the sliced chicken (or tofu) and toss to coat with the curry base. Cook for 3–4 minutes, stirring occasionally, until the exterior of the chicken is mostly cooked.

Add the remaining coconut milk (280 ml) and 250 ml stock, stirring to combine. Bring to a gentle simmer.

Add red bell pepper, eggplant, bamboo shoots (if using) and green beans. Stir, then simmer uncovered for 6–8 minutes, until vegetables are tender and chicken is cooked through (internal temp 74°C / 165°F) and the sauce has slightly thickened.

Stir in 2 tbs fish sauce and 1 tsp palm or brown sugar. Taste and adjust seasoning: add up to an additional 1 tbs fish sauce for saltiness or a pinch more sugar to balance.

Add 1 tbs fresh lime juice and 1/2 tsp salt (or to taste). Simmer for 1 more minute to meld flavors.

Fold in torn Thai basil leaves and 2 tbs chopped cilantro. Remove from heat.

If the curry is too thin, simmer gently for 1–2 minutes to reduce. If too thick, add up to 2–4 tbs stock or water to reach desired consistency.

Ladle the red curry over cooked jasmine rice. Garnish with sliced red chilies, extra basil, cilantro and lime wedges on the side.

Serve immediately.