Red Curry Recipe

Prepare aromatics

Mince the garlic, grate the ginger, thinly slice the shallot, and finely slice the white part of the lemongrass. If using fresh red chili, slice thinly and set aside.

Heat a large skillet or wok over medium heat. Add coconut oil and swirl to coat. Add shallot, garlic, ginger, and lemongrass and sauté for 1–2 minutes until fragrant but not browned.

Add the red curry paste to the aromatics. Fry the paste in the oil, stirring constantly, for 1–2 minutes to bloom the spices and deepen the flavor.

Add the chicken (or tofu) pieces to the pan and stir to coat with the curry paste. Cook for 3–4 minutes, stirring, until the outside of the chicken is mostly cooked and slightly opaque (or tofu is lightly browned).

Add the eggplant, green beans, red bell pepper, and bamboo shoots. Stir to combine with the paste and aromatics so vegetables are evenly coated.

Pour in about half of the coconut milk (about 7 oz) and bring to a gentle simmer, scraping any browned bits from the bottom of the pan. Simmer for 3–4 minutes to allow flavors to meld.

Add the remaining coconut milk and the chicken or vegetable stock. Stir, bring to a low simmer, then reduce heat to medium-low and simmer gently for 8–10 minutes, or until chicken is cooked through and vegetables are tender but not mushy. If using tofu, simmer 5–7 minutes to heat through.

Season the curry with fish sauce (or soy sauce), brown/palm sugar, and lime juice. Taste and adjust: add more fish sauce for saltiness, sugar to balance, lime for brightness, or sliced red chili for heat.

Remove the curry from heat. Stir in most of the Thai basil and cilantro, reserving a small amount for garnish. Let sit for 1 minute so herbs wilt slightly.

Serve the curry over hot jasmine rice, spooning sauce and pieces of chicken and vegetables on top. Garnish with remaining basil, cilantro, and lime wedges on the side. Add extra sliced chili if desired.