Red Curry Recipe

Prepare aromatics

Peel and mince the garlic and shallot. Grate the ginger and finely mince the white part of the lemongrass (or measure paste). Tear the kaffir lime leaves if using and set everything nearby.

Bloom the curry paste

Heat a large deep skillet or wok over medium heat. Add coconut oil and once shimmering, add the red curry paste. Fry the paste for 1–2 minutes, stirring constantly, until fragrant and oil begins to separate from the paste.

Add aromatics to paste

Add the minced garlic, sliced shallot, grated ginger, and lemongrass to the curry paste. Cook for another 1–2 minutes, stirring, until the shallot softens and the mixture is aromatic. If using kaffir lime leaves, add them now.

Slowly stir in about half of the coconut milk (200 ml) to the paste to loosen it, scraping any browned bits from the pan. Bring to a gentle simmer for 2 minutes so the flavors meld.

Add the remaining coconut milk and the stock. Stir to combine and bring back to a gentle simmer (do not boil vigorously or the coconut milk can separate).

Season the curry by stirring in fish sauce, light soy sauce, and palm sugar. Taste and adjust: add a little more fish sauce for saltiness, sugar for sweetness, or a squeeze more lime juice later for brightness.

Cook protein

If using chicken or tofu, add it now and simmer gently for 6–8 minutes (chicken) or 4–6 minutes (tofu) until cooked through. If using shrimp, add in the final 3–4 minutes so they do not overcook.

Add firmer vegetables

Add the sliced carrots, bamboo shoots, and baby corn (if using). Simmer for 4–6 minutes, until the carrots begin to soften but still have some bite.

Finish with quick-cook items

Add the sliced red bell pepper and frozen peas, stirring and cooking for 2–3 minutes until heated through and peppers are tender-crisp. Simmer together so flavors meld; adjust thickness with a splash of stock if too thick.

Stir in lime juice, then taste and adjust seasoning (more fish sauce, sugar, or lime) as needed.

Turn off the heat and stir in most of the Thai basil and cilantro, reserving some for garnish. Remove and discard kaffir lime leaves if used.

Serve the red curry over cooked jasmine rice. Garnish with remaining basil, cilantro, sliced red chili, and lime wedges on the side.