Red Curry Recipe

Prep aromatics

Peel and mince the garlic. Peel and finely chop the shallot. Grate or finely mince the ginger so you have about 1 teaspoon.

Heat a large skillet or wok over medium heat. Add the vegetable oil and let it warm for 30 seconds.

Add the minced garlic and chopped shallot and sauté for 1–2 minutes until fragrant and translucent, stirring so they don't brown.

Stir in the red curry paste and cook for 1 minute, stirring constantly, to bloom the spices and remove the raw paste taste.

While the paste cooks, core and thinly slice the red bell pepper into long strips about 1/4-inch thick. Cut the zucchini into half-moons about 1/4-inch thick. Drain and rinse the canned bamboo shoots and slice any large pieces into bite-size strips if needed.

Add the red bell pepper to the skillet and cook for 2 minutes, stirring to coat with the curry paste. Then add the zucchini and bamboo shoots and stir to combine.

Pour in the coconut milk and vegetable broth (or water). Stir thoroughly to dissolve any remaining curry paste lumps and bring the mixture to a gentle simmer.

Season with fish sauce (or soy sauce), brown sugar, salt, and cracked black pepper. Taste and adjust: add more fish sauce for saltiness, more sugar for balance, or a pinch more salt if needed.

Reduce heat to medium-low and simmer uncovered for 6–8 minutes, until the vegetables are tender but still have a slight bite and the sauce has thickened slightly.

Tear or chop the Thai basil leaves and reserve about 2 tablespoons for garnish. Stir the remaining basil into the curry and squeeze the juice of one lime into the pot. Stir and simmer 30 seconds more to blend flavors.

Taste and adjust final seasoning. If the curry is too thick, add up to 2 tablespoons of water or broth to reach desired consistency.

Serve the red curry over warm jasmine rice. Garnish with the remaining fresh basil, cilantro if using, and a lime wedge on the side.