Thai Red Curry Recipe

If using tofu, press for 20–30 minutes, then cut into 1" cubes. If using chicken or beef, slice thinly across the grain into bite-sized strips. Wash and trim all vegetables; slice peppers and onion, cut broccoli into florets, trim snow peas. Mince garlic, grate ginger (or galangal), finely mince lemongrass if using stalk, and slice bird's eye chilies. Prepare jasmine rice according to package directions so it finishes when curry is ready.

Sear protein

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering. Add the chosen protein in a single layer (in two batches if needed). For chicken or beef: cook 2–3 minutes per side until just browned and mostly cooked through; remove to a plate. For tofu: cook 3–4 minutes per side until golden and slightly crisp; remove to a plate. Set aside.

Heat remaining 1 tablespoon oil in the same pan over medium heat. Add minced garlic, grated ginger/galangal and minced lemongrass; sauté 30–45 seconds until fragrant but not browned. Add Thai red curry paste and stir-fry 1–2 minutes until oil separates slightly and paste becomes aromatic. Add 1/4 cup coconut milk and stir to loosen the paste, cooking 1 minute to mellow rawness.

Pour in the remaining coconut milk and the stock, then add fish sauce (or soy), brown sugar, torn kaffir lime leaves (if using) and sliced bird's eye chilies. Stir to combine and bring to a gentle simmer. Taste and adjust heat: for 'evil spicy' keep chilies and/or add more curry paste as desired.

Add firmer vegetables first: broccoli florets and sliced onion. Simmer 2–3 minutes until broccoli is bright green and starting to soften. Add bell peppers and snow peas; simmer another 2 minutes — vegetables should be tender-crisp.

Return the cooked protein to the pan and stir to coat with sauce. Simmer 1–2 minutes for chicken (to finish cooking through) or 1–2 more minutes for beef (to desired doneness). For tofu, simmer gently 1 minute to heat through without breaking. Stir in lime juice and half the basil leaves (if using). Taste and adjust seasoning with extra fish sauce, sugar, or lime as needed.

Spoon steamed jasmine rice into bowls, ladle Thai red curry over rice, making sure to distribute vegetables and protein. Garnish with remaining basil and cilantro, sliced green onions, and lime wedges. Serve immediately and warn diners that the curry is intentionally very spicy.