Red Curry Stir-fry Recipe

Prepare protein

If using chicken: pat dry and thinly slice across the grain into bite-sized strips. If using tofu: press for 15–30 minutes, then cut into 1-inch cubes. Season lightly with 1/4 tsp salt.

Prep vegetables

Slice bell peppers, separate broccoli into small florets, and rinse bok choy or spinach. Keep all components nearby for quick stir-frying.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat. Add chicken (or tofu) in a single layer and sear without crowding for 2–3 minutes, stirring once, until browned. Remove to a plate and set aside. Wipe pan if excess fond forms and add remaining 1 tablespoon oil.

Add minced garlic, grated ginger, and sliced fresh chili (if using) to the hot pan. Stir-fry about 30 seconds until fragrant but not browned.

Add the red curry paste to the aromatics and stir-fry 30–45 seconds to bloom the paste—this deepens the flavor.

Pour in the coconut milk and stir to combine with the paste and aromatics, scraping up any browned bits from the pan. Bring to a gentle simmer (do not boil rapidly).

Stir in the soy sauce, fish sauce (or extra soy), and brown sugar. Taste and adjust: it should be savory, slightly sweet, and mildly spicy. Add lime juice to brighten.

Return the seared chicken or tofu to the pan along with broccoli and bell peppers. Stir to coat and simmer 3–5 minutes until vegetables are crisp-tender and chicken is cooked through (internal temp 165°F/74°C) or tofu is heated and coated.

Whisk cornstarch with cold water to make a smooth slurry. Pour into the simmering sauce while stirring; cook 1–2 minutes until sauce thickens slightly and becomes glossy.

Add bok choy or spinach and stir until wilted, about 1 minute. Stir in chopped basil and most of the sliced green onions, reserving some for garnish.

If using, sprinkle toasted peanuts or cashews and give one final toss. Adjust seasoning: add a pinch of sugar, extra fish sauce, or lime juice if needed.

Spoon cooked jasmine rice or rice noodles into bowls. Top with the red curry stir-fry and garnish with remaining green onions, extra basil leaves, and lime wedges on the side.

Serve immediately while hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid coconut milk separation.