With a depth of flavor, you’ll fall in love with, this Thai red curry recipe is one you’ll find yourself making again and again. Serve alone, with rice, or loaded with vegetables, and enjoy the rich flavors it creates.
What’s Special About the Thai Red Curry?
If you’ve had your fair share of curries, you’re probably wondering what’s so special about this Thai red curry. Well, it isn’t just one, but many reasons!
Apart from the fact that it is incredibly flavorful, it is also super easy to make. You’ll need just a few minutes of kitchen time to make it. Plus, it freezes really well, which means you can batch make it and store it for those days when you’re not in the mood to cook, but still want to enjoy a home-cooked meal.
Which Veggies Can I Add-In?
The best part about this curry is that you can throw in whatever veggies you have at hand, and it’ll still taste incredible. Think zucchini, bell peppers, carrots, baby corn, bok choy, broccoli, and anything else you can find in your refrigerator. Mushrooms, eggplant, butternut squash, kale, and pumpkin are a few other additions you can consider.
This can be served alone, with rice, or even with a side of Thai pineapple fried rice for something unique. It is great with Thai chicken meatballs and of course, every Thai meal needs a bit of Thai iced tea!
- Olive oil
- Galangal root
- Green onions
- Mixed vegtables
- Thai red curry paste
- Coconut milk
- Thai fish sauce
- Brown sugar
- Fresh basil
- Red chile
Kitchen Tools Needed
How to Make the Thai Red Curry
In a medium skillet, heat the olive oil over medium heat.
Add in the garlic, galangal, lemongrass, and green onions and saute for 2 to 3 minutes.
Next, add in your choice of vegetables and continue cooking for 2 to 3 minutes or until nearly tender and nicely browned.
Add in the red curry paste and stir to combine.
Pour in the coconut milk and mix.
Add the fish sauce and brown sugar, mix, then let the curry simmer for 2 minutes.
Serve hot with rice and garnished with fresh basil, sliced red chile, and lemon wedges.
Frequently Asked Questions
Galangal is a root that is often used in Asian cooking.
The best replacement is to use equal amounts of fresh ginger root and a splash of lime juice. You may want to add additional black pepper if you feel the need.
Yes! If you prefer making your own curry paste from scratch, you can definitely do that too. It’ll take just a bit more effort, but you’ll be able to make a nice batch of curry paste that you can put to use often in many more of your culinary creations. Plus, it’ll be healthy too!
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. If freezing, allow the curry to cool completely before pouring it into a freezer container. Leave 1" of room at the top of the container for expansion.
Tips to Make the Thai Red Curry
Ready to give this delicious recipe a try? Here are a few tips and tricks you might want to keep in mind to make sure you nail the recipe.
- Throw in some chopped kaffir lime leaves to take the flavors of this curry up a notch.
- Don’t have fish sauce? You can add in a bit of low sodium soy sauce instead.
- Want to get some protein into this curry? While you can always opt for some chicken, if you’re looking for a vegetarian choice, tofu can be a great addition.
- Remember to pan fry or bake the tofu before you add it into the curry. Raw tofu can quickly soak up all the juices and will ruin the texture of both- the tofu and the curry.
- If you’re using chicken, opt for chicken thighs since they are the most tender, and pack in a lot of flavors too.
- When choosing coconut milk for this curry, make sure you stick to a full-fat version. It might not be the healthiest, but it’ll give you that perfect flavor you’re looking for.
- If you’re using store-bought red curry paste, make sure you add in a few tablespoons first, give it a quick taste, and then add in more as per your preference. The level of spiciness of the red curry paste can vary greatly between brands, so doing a quick taste test is always a great idea.
Serving Ideas & Suggestions
Just like most curries, this Thai red curry tastes incredible when paired with rice. But if you’re still looking to experiment and want to try out some more food combinations and pairings, here are some kickass ideas to get you going.
- Most Thai curries and appetizers taste great when paired with Jasmine rice. If you want to keep it healthy, you can opt for quinoa instead too.
- Looking to whip up the curry as a part of a complete Thai feast? Team it up with steamed rice, a bowl of drunken noodles, and some Thai basil chicken.
The Best Thai Red Curry Recipe
- 1 tsp Olive oil
- 1 tsp Garlic minced
- 1 tsp Galangal grated
- 1 tsp Lemongrass
- ¼ cup Green onions diced
- 1 cup Mixed veggies (of your choice)
- 6 tsp Thai red curry paste
- 1 cup Coconut milk
- 1 tsp Fish sauce
- 1 tsp Brown sugar
- 2 tsp Basil leaves chopped
- ½ garnish Red chile sliced
- 1 Lemon quartered
- In a medium skillet, heat the olive oil over medium heat.
- Add in the garlic, galangal, lemongrass, and green onions and saute for 2 to 3 minutes.
- Next, add in your choice of vegetables and continue cooking for 2 to 3 minutes or until nearly tender and nicely browned.
- Add in the red curry paste and stir to combine.
- Pour in the coconut milk and mix.
- Add the fish sauce and brown sugar, mix, then let the curry simmer for 2 minutes.
- Serve hot with rice and garnished with fresh basil, sliced red chile, and lemon wedges.
Join the Discussion