Curry (red) Recipe

Prepare aromatics

Warm a large wok or wide saucepan over medium heat. Add vegetable oil. When hot, add sliced shallot and cook 1–2 minutes until softened. Add minced garlic and grated ginger and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Bloom the curry paste

Add the red curry paste to the pan and fry with the aromatics for 1–2 minutes, stirring constantly. This blooms the flavors and reduces raw edge of the paste.

Pour in half (about 200 ml) of the coconut milk and stir to combine with the curry paste and aromatics. Let it simmer gently for 2–3 minutes, scraping any browned bits. Add the remaining coconut milk and the vegetable broth (250 ml). Stir to combine and bring to a gentle simmer.

Season the simmering liquid with fish sauce (or soy sauce), palm sugar, and lime juice. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or lime for brightness. Keep the curry simmering gently on low heat while you prepare vegetables.

Add vegetables that take longer to soften first: add carrot slices and broccoli florets to the simmering curry. Simmer 3–4 minutes.

Add green beans, baby corn, and red bell pepper strips. Continue simmering another 3–4 minutes, until vegetables are tender-crisp. If using raw chicken, add bite-sized chicken pieces now and simmer until cooked through (about 6–8 minutes). If using tofu, add it in the last 2–3 minutes to heat through without breaking.

Once vegetables are cooked to your liking, remove pan from heat. Stir in Thai basil leaves and cilantro (if using). Taste and correct seasoning: a splash more fish sauce, a pinch more sugar, or a squeeze of lime as needed.

Ladle the curry into bowls and garnish with sliced red Thai chili and extra basil leaves. Serve immediately with lime wedges on the side.

Divide cooked jasmine rice among 3–4 bowls (about 3 cups cooked total) and spoon hot red curry over the rice. Serve immediately.