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Thai Curry Recipe

Name: Real Thai Restaurants Thai Curry Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp red curry paste (store-bought or homemade); 1 tsp fresh ginger, finely grated; 3 cloves garlic, minced; 1 stalk lemongrass, white part only, minced; 1 large shallot, finely chopped; 1 piece red chili, thinly sliced (optional, for extra heat); 500 g boneless chicken thighs or firm tofu (cubed); 1 large bell pepper (red or yellow), sliced into strips; 1 medium zucchini or eggplant, cut into 1-inch pieces; 150 g baby corn or snap peas; 1 medium carrot, thinly sliced on a bias; 400 ml coconut milk (full fat preferred); 150 ml chicken or vegetable stock; 1 tbsp fish sauce (or soy sauce for vegetarian); 1 tsp brown sugar or palm sugar; 1 tbsp lime juice; 10 leaves fresh Thai basil or regular basil, leaves picked; 2 tbsp cilantro (optional), chopped; 2 pieces lime wedges; 2 tbsp vegetable oil or neutral oil; 0 to taste salt; 3 cups jasmine rice, cooked

Inspired by Real Thai Restaurant

Time40m

Serves4

Make Thai Curry Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry paste & aromatics

3 tbsp red curry paste (store-bought or homemade)

1 tsp fresh ginger, finely grated

3 cloves Garlic, minced

1 stalk lemongrass, white part only, minced

1 large shallot, finely chopped

1 piece red chili, thinly sliced (optional, for extra heat)

Proteins & vegetables

1 1/8 lb (500 g) boneless chicken thighs or firm tofu (cubed)

1 large bell pepper (red or yellow), sliced into strips

1 medium zucchini or eggplant, cut into 1-inch pieces

5.29 oz (150 g) baby corn or snap peas

1 medium carrot, thinly sliced on a bias

Liquids & seasoning

1 2/3 cup (400 ml) coconut milk (full fat preferred)

5/8 cup (150 ml) chicken or vegetable stock

1 tbsp fish sauce (or soy sauce for vegetarian)

1 tsp brown sugar or palm sugar

1 tbsp ReaLime juice

Finishing & garnish

10 leaves fresh Thai basil or regular basil, leaves picked

2 tbsp cilantro (optional), chopped

2 pieces Lime wedges

2 tbsp vegetable oil or neutral oil

0 to taste Celtic sea salt

To serve

3 cups jasmine rice, cooked

Method

Curry paste & aromatics

Prepare aromatics

If using fresh lemongrass, remove tough outer layers and finely mince the white section. Peel and mince the shallot and garlic; grate the ginger. Slice the red chili if using.

Heat 2 tablespoons oil in a large skillet or wok over medium heat. Add the shallot, garlic, ginger and lemongrass. Sauté for 1–2 minutes until fragrant but not browned.

Add 3 tablespoons red curry paste to the pan and cook, stirring, for 1–2 minutes to bloom the spices and deepen the flavor.

Proteins & vegetables

If using chicken, pat pieces dry and season lightly with salt. Increase heat to medium-high and add the chicken or tofu cubes to the pan, stirring to coat in the paste. Cook for 3–4 minutes until the outside is sealed (chicken won’t be fully cooked).

Add harder vegetables first: sliced carrot and zucchini/eggplant. Stir and cook 2 minutes to start softening.

Add bell pepper, baby corn or snap peas. Stir to combine so vegetables are coated in the curry paste mixture.

Liquids & seasoning

Pour in 400 ml coconut milk and 150 ml stock, scraping the bottom of the pan to lift any browned bits. Stir until the curry paste is fully incorporated and the sauce is smooth.

Bring to a gentle simmer, reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender but not mushy. For tofu, simmer until vegetables are tender and tofu heated through, about 6–8 minutes.

Stir in 1 tablespoon fish sauce (or soy sauce) and 1 teaspoon brown sugar. Taste and adjust seasoning; add more fish sauce for saltiness or a pinch more sugar if too sharp.

Remove from heat and stir in 1 tablespoon lime juice to brighten the flavors.

Finishing & garnish

Tear or roughly chop basil leaves and stir several into the curry just before serving so they wilt but stay bright.

Garnish with chopped cilantro, sliced red chili if desired, and serve with lime wedges on the side. Adjust salt to taste.

To serve

Spoon cooked jasmine rice into bowls and ladle the hot Thai curry over the rice. Serve immediately.