Description
A quick and flavorful Thai red curry made with creamy coconut milk, aromatic red curry paste, fresh vegetables, and your choice of protein such as chicken, tofu, or shrimp. Ready in about 30 minutes, this dish offers a perfect balance of spicy, sweet, and savory flavors, ideal for a comforting and nutritious weeknight dinner served over steamed jasmine rice.
Ingredients
For the Curry
- 2 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1 (13.5 oz / 400 ml) can coconut milk (full-fat recommended)
- 1 cup chicken broth or vegetable broth
- 1 lb (450 g) chicken breast, tofu, or shrimp, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 tbsp fish sauce (or soy sauce for vegetarian/gluten-free)
- 1 tbsp brown sugar
- 4–5 fresh basil leaves
- 1 tsp lime juice
For Serving
- Cooked jasmine rice
- Fresh cilantro, for garnish (optional)
Instructions
- Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat to prepare for frying the curry paste and to develop its flavors.
- Cook Curry Paste: Add 2 tablespoons of Thai red curry paste to the hot oil and cook for about 1 minute, stirring constantly, until the paste becomes fragrant, releasing its aromatic spices.
- Add Liquids: Stir in the entire can of coconut milk and 1 cup of chicken or vegetable broth, mixing well until the sauce is smooth and combined.
- Simmer Protein: Add your choice of 1 pound of chicken breast, tofu, or shrimp cut into bite-sized pieces into the skillet. Let it simmer gently for 8 to 10 minutes, ensuring the protein cooks through and absorbs the curry flavors.
- Add Vegetables: Incorporate the sliced red bell pepper, broccoli florets, and sliced carrots into the curry. Continue cooking for an additional 5 to 7 minutes until the vegetables are tender but still retain some bite.
- 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: Taste the curry and adjust seasoning by adding more curry paste for spice, sugar for sweetness, or fish/soy sauce for saltiness as desired.
- Serve: Serve the hot Thai red curry over steamed jasmine rice and garnish with fresh cilantro if using for a vibrant finish.
Notes
- Use full-fat coconut milk for a richer and creamier curry texture.
- Adjust the amount of red curry paste to make the dish milder or spicier according to your preference.
- Feel free to add other vegetables like bamboo shoots, zucchini, or snow peas for additional texture and nutrition.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
