Red Curry Recipe

Red Curry

1. 1

   Prepare rice

   Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice and 2.25 cups water in a saucepan with a pinch of salt. Bring to a boil over medium-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.

2. 2

   Prep vegetables and aromatics

   While the rice cooks, trim and halve the string beans, cut the eggplant into 2 cm pieces (if using large globe eggplant, soak in salted water for 10 minutes then drain to reduce bitterness), slice or julienne the bamboo shoots if not pre-sliced, thinly slice the shallot, mince the garlic, slice the galangal or ginger into thin pieces, and tear the Thai basil leaves. Slice fresh red chili if desired.

3. 3

   Bloom the curry paste

   Heat 1 tablespoon coconut oil in a large skillet or wok over medium heat. Add the sliced galangal (or ginger), minced garlic and sliced shallot; cook 30–45 seconds until fragrant. Add 3 tablespoons Thai red curry paste and stir continuously for 1 minute to bloom the spices, allowing the paste to become aromatic.

4. 4

   Build the curry base

   Pour in half (200 ml) of the coconut milk and 150 ml vegetable stock (or water). Stir to combine and scrape any browned bits from the pan. Bring to a gentle simmer.

5. 5

   Add the vegetables: add the eggplant pieces and bamboo shoots to the simmering curry. Cook, stirring occasionally, for 5–6 minutes until the eggplant begins to soften.

6. 6

   Add string beans and finish cooking: add the trimmed, halved string beans and remaining 200 ml coconut milk (if using a single 400 ml can, add the rest now). Stir to combine, cover partially, and simmer another 4–6 minutes until the beans are bright green and tender-crisp and eggplant is cooked through. If the curry is too thick, add up to 50 ml more stock or water to reach desired consistency.

7. 7

   Season and balance: stir in 2 tablespoons fish sauce (or tamari for gluten-free, vegetarian), 1 teaspoon light brown or palm sugar, and 1 tablespoon lime juice. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or lime for acidity. If you want more heat, stir in the sliced fresh red chilies to taste.

8. 8

   Finish with basil and rest: remove the curry from heat and fold in most of the torn Thai basil leaves (reserve a small handful for garnish). Allow the curry to sit for 2 minutes so the basil wilts slightly and flavors meld.

9. 9

   Plate and serve: fluff the jasmine rice and divide between plates or bowls. Spoon the red curry over or beside the rice. Garnish with remaining basil leaves and lime wedges. Serve hot.

10. 10

    Notes (gluten-free): ensure your red curry paste and fish sauce/tamari are labeled gluten-free. To make vegan, use tamari instead of fish sauce.