Red Curry Recipe

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

In a small saucepan, combine rinsed rice, 360 ml water, 1/2 tsp salt and 1 tbs oil or butter (if using). Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.

Prepare aromatics and vegetables

Wash and chop all vegetables: cut broccoli into small florets, trim and halve green beans, thinly slice bell peppers, and wash the spinach. Mince garlic, grate ginger, and finely chop lemongrass if using fresh.

Bloom the curry paste

Heat 2 tbs vegetable oil in a large wide skillet or wok over medium heat. Add the red curry paste and stir-fry for 30–45 seconds until fragrant, stirring constantly to prevent burning.

Add the grated ginger, minced garlic, and chopped lemongrass to the paste. Cook for another 30 seconds until aromatic.

Pour in 100 ml of the coconut milk and stir to loosen and incorporate the curry paste, creating a smooth sauce base. Cook for 1–2 minutes until the mixture begins to simmer gently.

Add the broccoli florets and green beans to the pan. Pour in the remaining coconut milk and 150 ml vegetable stock (or water). Stir to combine, bring to a simmer, then cover and cook for 5 minutes to begin tenderizing the firmer vegetables.

Uncover, add the sliced bell peppers, soy sauce, and brown sugar. Simmer uncovered for 3–4 minutes until peppers are just tender-crisp and broccoli is cooked through but still bright green.

Taste the sauce and adjust seasoning: add 1 tbs lime juice, 1 tbs soy sauce if needed, and 1 tsp fish sauce if using for extra umami. Add chili flakes or sliced fresh chilies to taste for heat.

Reduce heat to low and stir in the packed spinach in batches until wilted and evenly distributed throughout the curry, about 1–2 minutes.

If the sauce is too thin, simmer uncovered for an additional 1–2 minutes to reduce. If too thick, stir in 1–2 tbs water or stock to reach desired consistency.

Stir half of the roasted cashews into the curry to warm them slightly and give texture.

Spoon jasmine rice into bowls or plates. Ladle the red curry and vegetables alongside or on top of the rice.

Garnish with remaining cashews, Thai basil and cilantro leaves, a squeeze of lime, and extra chilies if desired.

Serve immediately while hot.