Red Curry Recipe

Heat and bloom paste

In a large skillet or wok, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add 3 tablespoons red curry paste and fry, stirring constantly, for 1–2 minutes until fragrant and aromatic (this blooms the spices).

Add coconut milk

Pour in 1 cup of the coconut milk and stir to dissolve the paste, scraping any browned bits from the pan. Bring to a gentle simmer for 2–3 minutes.

Finish base

Add remaining 1 cup coconut milk, 1.5 tablespoons fish sauce (or soy sauce), 1 teaspoon palm sugar, and 1 tablespoon lime juice. Stir to combine and keep at a low simmer while you cook the vegetables and protein.

Prep vegetables

While the curry base simmers, slice the yellow onion into thin wedges (about 1 cup), cut the red bell pepper into 1/2-inch strips (about 1 cup), peel and slice the carrot into thin diagonal rounds (about 1 cup). Drain and rinse 1 cup canned bamboo shoots. Mince 3 cloves garlic, thinly slice 1 shallot, and grate 1 teaspoon fresh ginger.

Sauté aromatics

In a separate large skillet or the same pan pushed to the side, add a little oil if needed and sauté the shallot, garlic, and ginger over medium heat for 1 minute until fragrant but not browned.

Cook vegetables

Add the sliced onion and carrot to the aromatics and cook 3–4 minutes until beginning to soften. Add the red bell pepper and bamboo shoots and cook another 2–3 minutes until all vegetables are tender-crisp.

Combine with curry base

Transfer the sautéed vegetables into the simmering curry base. Stir to combine and simmer together 3–4 minutes so the vegetables take on the curry flavor.

Cook protein (if using)

If using chicken: season sliced chicken lightly with salt and add to the curry after the initial cup of coconut milk is added; simmer 6–8 minutes until cooked through, then continue with remaining base steps. If using tofu: pan-fry 14 oz cubed tofu in a little oil until golden on all sides (4–6 minutes), then add to the simmering curry after vegetables.

Finish with basil and chiles

Add 3/4 cup fresh Thai basil leaves and optional sliced red chili to the curry in the final 1–2 minutes of cooking. Stir until the basil is wilted and fragrant.

Adjust seasoning

Taste and adjust seasoning: add additional fish sauce or soy sauce for saltiness, lime juice for brightness, or a pinch more sugar for balance. Keep the curry at a gentle simmer—do not boil vigorously to avoid splitting the coconut milk.

Garnish

Serve the curry over cooked jasmine rice, garnish with fresh basil sprigs and lime wedges alongside.

Portion cooked jasmine rice into 4 bowls (about 1 cup cooked rice per serving). Ladle the red curry over the rice so each plate receives an even amount of vegetables, sauce, and optional protein. Serve with lime wedges for squeezing and extra basil or sliced chilies on top if desired.