Description
A quick and flavorful Thai red curry made with creamy coconut milk, vibrant red curry paste, fresh vegetables, and your choice of protein. Ready in about 30 minutes, this comforting and aromatic dish is perfect for a weeknight dinner and pairs beautifully with steamed jasmine rice.
Ingredients
Base Ingredients
- 2 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1 (13.5 oz / 400 ml) can coconut milk
- 1 cup chicken broth or vegetable broth
Protein
- 1 lb (450 g) chicken breast, tofu, or shrimp, cut into bite-sized pieces
Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
Seasonings & Garnishes
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp brown sugar
- 4–5 fresh basil leaves
- 1 tsp lime juice
- Cooked jasmine rice, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Heat the oil: Warm 2 tablespoons of vegetable oil in a large skillet over medium heat to prepare for sautéing the curry paste.
- Cook curry paste: Add 2 tablespoons of Thai red curry paste to the hot oil and cook for about 1 minute until it becomes fragrant, releasing its aromatic flavors.
- Add coconut milk and broth: Pour in the entire can of coconut milk along with 1 cup of chicken or vegetable broth; stir until the mixture is smooth and well combined.
- Add protein and simmer: Introduce your choice of 1 lb bite-sized chicken, tofu, or shrimp into the skillet. Let it simmer gently for 8–10 minutes until the protein is cooked through.
- Add vegetables: Add the sliced red bell pepper, broccoli florets, and sliced carrots. Continue cooking for 5–7 minutes until the vegetables soften but still retain some crunch.
- Season the curry: Stir in 1 tablespoon of fish sauce (or soy sauce for a vegetarian option), 1 tablespoon of brown sugar, fresh basil leaves, and 1 teaspoon of lime juice to balance the flavors.
- Adjust seasoning and serve: Taste the curry and adjust the seasoning if necessary. Serve hot over steamed jasmine rice and garnish with fresh cilantro if desired.
Notes
- Use full-fat coconut milk for a richer and creamier curry experience.
- Adjust the amount of red curry paste to control the spiciness according to your heat preference.
- Feel free to add additional vegetables like bamboo shoots, zucchini, or snow peas for variety.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
