Rosa's Red Curry Recipe

Prepare liquids

Shake or stir the coconut milk to recombine solids. Measure out stock, fish sauce, soy sauce, palm sugar and lime juice and keep nearby so you can add them quickly while cooking.

Once the paste is cooked (see Aromatics & Fresh Flavour), add 1/2 cup of coconut milk first, stir to loosen the paste and fry for 1–2 minutes until fragrant and the oil separates slightly.

Add the remaining coconut milk and the cup of stock. Stir to combine, bring to a gentle simmer (do not boil vigorously).

Season with fish sauce, soy sauce and palm sugar. Taste and adjust: it should be salty-umami, mildly sweet and aromatic. Finish this component with the lime juice stirred in right before serving.

Heat a wide skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat.

Add the finely chopped garlic and sliced shallot. Sauté for 1–2 minutes until fragrant and translucent but not browned.

Add the red curry paste and stir-fry with the aromatics for 1–2 minutes until very fragrant and the paste darkens slightly. If using kaffir lime leaves, tear them and add now.

Add the thinly sliced fresh red chilies and stir for 30 seconds to release heat and bright chili flavor into the paste.

If using chicken: season the slices lightly with salt. Add chicken (or tofu) to the pan with the curry paste and sear for 1–2 minutes on high heat until the exterior changes color (it will finish cooking in the sauce). If using tofu, gently brown both sides for texture.

Stir in the bamboo shoots, sliced red bell pepper, and baby eggplants. Mix so vegetables are coated in the paste.

Pour in the coconut milk and stock as instructed in the Curry Base section. Bring to a gentle simmer, cover and cook for 6–8 minutes until eggplant is tender and chicken is cooked through (internal temp 165°F / 74°C) or tofu is heated through.

Add the sugar snap peas or green beans in the last 2 minutes of cooking so they remain bright and crisp-tender.

Taste the curry and adjust seasoning: add more fish sauce for saltiness, lime juice for brightness, or a pinch more palm sugar if it needs balance.

Stir in most of the Thai basil leaves (reserve a few for garnish) and chopped cilantro. Remove from heat.

Serve the curry hot with steamed jasmine rice or rice noodles. Garnish with the remaining Thai basil, cilantro, fried shallots and lime wedges on the side. Offer extra sliced fresh chilies if desired.