Red Curry Recipe

Prepare aromatics

Peel and mince the garlic, finely slice the shallot, grate the ginger, and finely chop the white part of the lemongrass. Have the red curry paste measured and ready.

Heat a large wide skillet or wok over medium heat. Add the coconut oil and let it warm until shimmering but not smoking.

Add the minced garlic and sliced shallot. Sauté for 30–60 seconds until fragrant and slightly softened, stirring constantly so they do not brown.

Stir in the grated ginger and chopped lemongrass and cook for another 20–30 seconds.

Add the red curry paste (3 tbs) to the pan and fry it in the oil and aromatics for 1–2 minutes, stirring frequently. Frying the paste helps bloom the spices and deepen the flavor.

If using chicken: season slices lightly with a pinch of salt. Push the paste mixture to one side of the pan and add the sliced chicken in a single layer. Brown the chicken for 1–2 minutes, then stir to coat with the paste. (If using tofu: pan-fry cubes in a separate skillet to golden before adding.)

Add the prepared eggplant pieces and stir to combine. Cook 2–3 minutes until eggplant begins to soften.

Add the sliced red and green bell peppers, bamboo shoots, and snow peas (or green beans). Stir everything together so the vegetables are coated in the paste and start to release moisture — cook 2–3 minutes more so vegetables are crisp-tender.

Pour in about half of the coconut milk (200 ml) and the chicken or vegetable stock (1 cup). Stir to deglaze the pan and incorporate the curry paste into the liquid.

Bring to a gentle simmer, then add the remaining coconut milk (200 ml). Reduce heat to maintain a low simmer so the sauce thickens slightly but does not split.

Stir in the fish sauce (2 tbs), palm or brown sugar (1 tsp), and lime juice (1 tbs). Taste and adjust seasoning — add a little more fish sauce for saltiness, sugar if too tart, or lime for brightness.

Simmer the curry gently for 5–7 minutes, until the chicken is cooked through (internal temperature 74°C / 165°F) and the vegetables are tender-crisp. If using tofu, simmer only until vegetables are cooked and tofu is heated through, 3–4 minutes.

Tear in the kaffir lime leaves now, if using, and stir to infuse their aroma for the final 1–2 minutes of cooking.

Remove the pan from heat. Stir in the Thai basil leaves and chopped cilantro so they wilt into the sauce. Add sliced red Thai chilies if you want extra heat.

Taste once more and add up to 1/2 tsp salt if necessary, or additional fish sauce or lime juice to balance sweet/salty/sour.

Spoon steamed jasmine rice into bowls. Ladle the red curry over the rice, making sure to include plenty of sauce and vegetables.

Garnish with extra Thai basil, cilantro, and lime wedges. Serve immediately.