Red Curry Recipe

Prepare ingredients

Cut eggplant into 1-inch pieces and soak in salted water for 10 minutes if you want to reduce bitterness; drain and pat dry. Slice bell peppers thinly, drain and rinse bamboo shoots, trim green beans if using, cube tofu (if using) and slice shallot. Measure out coconut milk and broth.

Heat a large wide skillet or wok over medium heat. Add 2 tbs vegetable oil. When hot, add minced garlic, grated ginger and sliced shallot. Sauté for 1 minute until fragrant but not browned.

Add 3 tbs red curry paste to the skillet. Fry the paste with the aromatics for 1–2 minutes, stirring constantly, until its fragrance releases and it darkens slightly. This blooms the flavors.

Pour in 100 ml of the coconut milk and stir to loosen and incorporate the curry paste, cooking for 1 minute until the mixture becomes a smooth, fragrant sauce.

Add the remaining 300 ml coconut milk and 200 ml vegetable broth (or water). Stir to combine and bring the mixture to a gentle simmer over medium-low heat.

Stir in 2 tbs fish sauce (or soy sauce) and 1 tsp palm sugar. Taste the broth and adjust saltiness/sweetness—add more fish sauce or sugar a little at a time if needed.

Add the eggplant pieces to the simmering curry. Simmer gently, uncovered, for 6–8 minutes until eggplant begins to soften and absorb the curry flavors.

Add bamboo shoots, sliced red and yellow bell peppers, and green beans or snap peas (if using). Stir to combine and simmer for another 4–6 minutes until all vegetables are tender-crisp and eggplant is fully cooked.

If using tofu: in a separate nonstick pan, lightly pan-fry the cubed tofu in 1 tbs oil until golden on at least two sides (about 4–5 minutes). Add the tofu to the curry during the last 2 minutes of simmering so it warms through. If using raw chicken or shrimp: cook in the simmering curry for 6–8 minutes (chicken until cooked through, shrimp until pink and opaque), adjusting timing so protein finishes with the vegetables.

Remove the curry from heat. Stir in 1 tbs lime juice and fold in 1 cup of basil leaves until wilted and fragrant. Taste and adjust seasoning with extra fish sauce, lime juice, or sugar as desired.

Serve the red curry hot over steamed jasmine rice. Garnish with extra basil leaves and lime wedges on the side.