Red Curry Rice Recipe

Cook jasmine rice

Rinse 1.5 cups jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice, 2.25 cups water, 0.25 tsp salt and 1 tsp oil or butter in a medium saucepan. Bring to a gentle boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes before fluffing with a fork.

Tofu (if using)

Press tofu for 15–30 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 1 tbs oil in a nonstick skillet over medium-high heat. Add tofu and cook without moving for 3–4 minutes per side until golden and crisp. Remove and set aside.

Shrimp (if using)

Pat shrimp dry and season lightly with salt. Heat 1 tbs oil in a skillet over medium-high heat, cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside. Shrimp will be added back to the curry at the end.

Heat 1 tbs vegetable oil in a large sauté pan or wok over medium heat. Add the sliced onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add 3 tbs red curry paste to the pan. Fry the paste with the aromatics for 1–2 minutes, stirring constantly, until it becomes fragrant and slightly darker. This step blooms the spices in the paste.

Pour in 400 ml coconut milk and 120 ml vegetable broth. Stir to combine and bring the sauce to a gentle simmer, scraping up any browned bits from the pan. Let simmer 3–4 minutes to meld flavors.

Stir in 2 tbs fish sauce (or soy sauce) and 1 tsp brown sugar. Taste and adjust seasoning — add a little more fish/soy sauce for saltiness or a touch more sugar if you prefer sweeter balance. Add 1 tbs lime juice towards the end for brightness.

Add the bamboo shoots and sliced red bell pepper to the simmering sauce. Cook 3 minutes, then add the zucchini and continue to simmer 2–3 minutes more until vegetables are tender-crisp. Avoid overcooking zucchini so it retains texture.

If using prepared tofu or shrimp, return them to the pan now and gently stir to coat with sauce. Heat through for 1–2 minutes.

Remove the pan from heat and stir in 0.5 cup fresh basil leaves until wilted. Adjust lime, salt, or sugar to taste.

Divide the cooked jasmine rice among 4 bowls (servings). Spoon the red curry and vegetables over the rice, making sure each portion gets some sauce.

Garnish with additional fresh basil leaves and cilantro if using. Serve immediately with lime wedges on the side for squeezing.