Thai Curry Recipe

Prep aromatics

Peel and mince the garlic, thinly slice the shallot, grate the ginger, and finely slice the white part of the lemongrass. Zest one lime. This makes the aromatics easy to add quickly to the pan.

Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add the shallot and cook 1–2 minutes until translucent, then add garlic, ginger, and lemongrass and cook 30–45 seconds until fragrant (do not let garlic burn).

Add the red curry paste to the pan and fry it with the aromatics for 1–2 minutes, stirring constantly, until the oil starts to separate slightly and the paste is fragrant. Stir in the lime zest.

Increase heat to medium-high. Add the chicken pieces (or tofu) to the pan with the paste and toss to coat. Cook for 3–4 minutes until the outside is lightly browned but not necessarily cooked through.

Add firmer vegetables first: stir in the carrots and eggplant pieces and cook 2 minutes, tossing to coat with paste. Then add bell pepper and snap peas or green beans.

Pour in the coconut milk and stock, scraping the bottom of the pan to loosen stuck bits. Stir to combine and bring to a gentle simmer.

Add fish sauce and brown sugar, stir and taste. Simmer gently for 8–10 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C) and the vegetables are tender-crisp. If using tofu, simmer 5–6 minutes to heat through and allow flavors to meld.

Stir in the lime juice, then adjust seasoning: add a little more fish sauce for saltiness, a pinch more sugar if too sharp, or a squeeze of lime if it needs acidity.

Turn off the heat and stir in the Thai basil leaves so they wilt but remain bright. Sprinkle chopped cilantro and sliced chilies on top if using.

Let the curry rest 2 minutes for flavors to meld before serving.

Serve the curry hot over steamed jasmine rice. Offer lime wedges at the table for extra acidity. Garnish additional basil or chilies as desired.