Similan Curry Recipe

Soak dried chiles

Place the dried red chilies in warm water and soak for 20 minutes until soft. Drain and roughly chop.

Prepare aromatics

Trim and roughly chop fresh red chilies, shallots, garlic, galangal, lemongrass, and turmeric so they’re easy to process.

Blend the paste

In a food processor or mortar and pestle combine soaked dried chilies, fresh red chilies, shallots, garlic, galangal, lemongrass, turmeric, kaffir lime zest, shrimp paste, ground coriander, ground cumin, white pepper and kosher salt. Add 1 tablespoon neutral oil to help bind. Process or pound until a smooth, thick paste forms. Scrape down the sides as needed. The paste should be cohesive and fragrant.

Taste and adjust: if too hot add a small pinch of sugar or an extra shallot; if too salty, add a touch more lime zest or a teaspoon of coconut milk.

You can make this paste up to 3 days ahead and refrigerate in an airtight container, or freeze in tablespoon portions for later use.

Prep vegetables and protein

Cut chicken thighs into bite-size pieces, halve small potatoes, and cut eggplant and bell pepper into pieces. Keep everything ready before heating the pan.

Bloom the paste

Heat 1 tablespoon coconut or neutral oil in a large, heavy-bottomed skillet or wok over medium heat. Add 3 tablespoons of the prepared Similan curry paste and sauté, stirring constantly, for 2–3 minutes until aromatic and the oil begins to separate from the paste.

Add coconut milk and stock

Pour in about 200 ml of the coconut milk and 200 ml chicken stock (or water) to loosen the paste. Stir to combine and bring to a gentle simmer.

Cook potatoes and chicken

Add the halved baby potatoes to the simmering curry and cook for 8–10 minutes until just beginning to soften. Then add the chicken pieces, stirring to coat. Simmer gently for 8–10 minutes until the chicken is cooked through (internal temp 74°C/165°F) and potatoes are tender.

Finish with remaining coconut milk and vegetables

Add the remaining coconut milk (approximately 200 ml) and the eggplant and red bell pepper. Simmer 4–6 minutes until eggplant is tender and the sauce has a silky texture. Do not overcook the bell pepper — it should retain some bite.

Season and balance

Stir in fish sauce (2 tbsp), palm sugar (1 tsp) and torn kaffir lime leaves. Taste and adjust: add more fish sauce for saltiness, lime juice for acidity, or a pinch of sugar if it needs sweetening. Add 1 tablespoon lime juice to brighten the curry.

Finish with herbs

Remove from heat and stir in the Thai basil leaves so they wilt into the sauce. Add chopped cilantro if using. Let curry rest 2–3 minutes so flavors meld.

If sauce is too thin, simmer uncovered 2–3 minutes to reduce. If too thick, stir in a splash of stock or coconut milk until desired consistency is reached.

Spoon steamed jasmine rice into bowls or onto plates. Ladle Similan curry over the rice, sprinkle with crispy fried shallots if desired, and garnish with extra Thai basil and lime wedges on the side.

Serve hot. Leftover curry keeps in the refrigerator for up to 3 days; reheat gently on the stovetop and stir in a splash of water or coconut milk if needed.