Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Curry base & aromatics
Liquids & coconut
Vegetables & protein
Finishing & garnish
Method
Curry base & aromatics
- 1
Heat oil and bloom paste
Heat a large skillet or wok over medium heat. Add 2 tbs vegetable oil. When shimmering, add 2 tbs red curry paste and stir-fry 30–45 seconds until fragrant, stirring constantly so it doesn't burn.
- 2
Liquids & coconut
- 3
Add coconut milk & stock
Pour in the 400 ml coconut milk and 120 ml stock. Scrape up any browned bits. Bring to a gentle simmer over medium-low heat.
- 4
Season
Stir in 1 tbs fish sauce, 1 tsp soy sauce and 1 tsp brown sugar. Taste and adjust — it should be balanced salty, sweet and slightly spicy.
Vegetables & protein
- 5
Cook protein
If using chicken or shrimp: add the bite-size pieces to the simmering sauce. Cook chicken 6–8 minutes until cooked through, shrimp 2–3 minutes until opaque. If using tofu: pan-fry cubes separately until golden then add to the sauce to warm through.
- 6
Finishing & garnish
- 7
Finish
Turn off the heat. Stir in 1 tbs lime juice and 2 tbs chopped Thai basil or cilantro. Adjust seasoning with up to 1/2 tsp salt or more fish sauce if needed. If you want it spicier, add sliced fresh red chili to taste.
- 8
Serve
Spoon curry over cooked jasmine rice (about 1 cup rice per serving). Garnish with extra herbs and lime wedges. Serve immediately.