Red Curry Recipe

If you’re on the hunt for a vibrant, aromatic dish that warms the soul and excites the palate, look no further than this Red Curry Recipe. With its rich blend of spices and fresh ingredients, this dish is a delightful way to bring a taste of Thailand into your home. The creamy coconut milk paired with the tangy lime juice and the kick of the red curry paste creates a symphony of flavors that you’ll want to savor again and again. Let’s dive into the details of how to make this incredible dish!

Why It’s My Go-To

This Red Curry Recipe has become a staple in my kitchen for several reasons. First off, it’s incredibly versatile. You can easily customize it with whatever vegetables you have on hand or even swap out the protein. Secondly, it’s a quick meal that packs a punch in flavor, making it perfect for busy weeknights. Finally, the leftovers are just as delicious, so you can enjoy the flavors again the next day. Who doesn’t love a meal that keeps on giving?

Ingredient Notes

• 1 1/2 tablespoons light olive oil or coconut oil: Either oil works beautifully, but coconut oil adds that authentic tropical flavor.
• 1 pound chicken thighs or breasts: Thighs are recommended for their tenderness and flavor, but breasts will work too.
• 1/2 large yellow onion, chopped: Adds sweetness and depth to the curry.
• 2 tablespoons red curry paste: The star of the show! Adjust the quantity based on your heat preference.
• 1 red bell pepper, 1-inch chop: Provides a sweet crunch and vibrant color.
• 1 carrot, thinly sliced: Adds a lovely sweetness and texture.
• 1 1/2 cups broccoli florets: A nutritious addition that holds up well in the curry.
• 2 teaspoons freshly grated ginger: Infuses the dish with warmth and a hint of spice.
• 4 garlic cloves, minced: Essential for that aromatic base.
• 13.5 oz. can quality coconut milk (like Aroy-D): Creamy and rich, it balances the spiciness of the curry.
• 1 tablespoon cornstarch: Helps thicken the curry for a luscious texture.
• 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy): Adds a sweet and tangy note.
• 2 tablespoons less sodium soy sauce: For a savory umami kick.
• 2 tablespoons fish sauce: Elevates the flavor profile—don’t skip it!
• 2 tablespoons lime juice: Brightens the dish significantly.
• 1 tablespoon brown sugar: Balances the heat with a touch of sweetness.
• 1 bay leaf: Infuses depth as it simmers.
• 1 teaspoon dried basil: A fragrant herb that complements the other flavors.
• 1/4 tsp EACH salt, pepper: Season to taste for the perfect balance.
• Sriracha to taste/Asian chili sauce (optional): For those who love an extra kick.
• Lime juice and zest to taste: For freshness and brightness.
• Fresh basil and cilantro: Add as a garnish for a fresh finish.

Gear Up: What to Grab

• Large skillet or wok: Ideal for cooking the curry evenly.
• Wooden spoon or spatula: For stirring and mixing.
• Measuring cups and spoons: To ensure accurate ingredient amounts.
• Chopping board and knife: For prepping your veggies and protein.
• Serving bowls: For that gorgeous presentation.

The Method for Red Curry Recipe

Step 1: Sauté the Aromatics

In a large skillet or wok, heat 1 1/2 tablespoons of light olive oil or coconut oil over medium heat. Add the chopped yellow onion and sauté until it becomes translucent, about 3-4 minutes. The aroma will fill your kitchen!

Step 2: Add the Chicken

Next, add the thinly sliced chicken thighs (or breasts) to the skillet. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Stir occasionally to ensure even cooking.

Step 3: Stir in the Veggies and Spices

Once the chicken is cooked, stir in the red curry paste, red bell pepper, carrot, broccoli florets, freshly grated ginger, and minced garlic. Cook for an additional 3-4 minutes, allowing the vegetables to soften slightly.

Step 4: Add the Coconut Milk

Pour in the coconut milk and stir to combine. This is where the magic happens! The curry will start to thicken and become creamy.

Step 5: Mix in the Seasonings

In a small bowl, combine the cornstarch with a few tablespoons of the coconut milk mixture to create a slurry. Stir this back into the skillet along with the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, and salt and pepper. Let everything simmer for about 5-10 minutes until the sauce thickens up nicely.

Step 6: Taste and Adjust

Taste your curry and adjust the seasonings as necessary. If you like it spicier, add Sriracha or any Asian chili sauce to taste. Remember to remove the bay leaf before serving!

Step 7: Serve and Garnish

Serve the curry hot over a bed of rice or noodles. Garnish with fresh basil and cilantro, and add a squeeze of lime juice or zest for that extra burst of flavor.

Variations by Season

• Summer: Incorporate fresh summer vegetables like zucchini or snap peas.
• Fall: Add roasted butternut squash for a heartier dish.
• Winter: Use kale or spinach for a nutrient boost.
• Spring: Consider adding asparagus or green beans for a fresh crunch.

What Could Go Wrong

• Too spicy: If your curry is too spicy, add more coconut milk to balance it out.
• Overcooked chicken: Ensure you don’t overcook the chicken to avoid dryness; it should be juicy and tender.
• Too salty: If it turns out too salty, try adding a bit more brown sugar or coconut milk.
• Thick consistency: If the curry is too thick, simply add a splash of water or more coconut milk to thin it out.

Make Ahead Like a Pro

You can easily make this Red Curry Recipe ahead of time. Here are some tips:

• Cook the curry and let it cool completely before storing it in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop, adding a little water or coconut milk to loosen the sauce if necessary.
• This curry also freezes well! Portion it into containers and store in the freezer for up to 3 months.

Common Qs About Red Curry Recipe

Can I use shrimp instead of chicken?

Absolutely! Shrimp is a fantastic alternative. Just add them in during the last few minutes of cooking to prevent overcooking.

What if I don’t have red curry paste?

You can substitute with yellow or green curry paste, but the flavor will change slightly. Adjust the quantity based on your heat tolerance.

Is there a vegetarian option for this recipe?

Yes! You can substitute chicken with tofu or chickpeas, and use vegetable broth instead of the fish sauce.

How can I make this dish gluten-free?

Simply use tamari instead of soy sauce and ensure that your curry paste is gluten-free.

Let’s Eat

This Red Curry Recipe is not just a meal; it’s an experience. With its vibrant colors and aromatic spices, it brings joy to your dining table. Whether you’re enjoying it with family or hosting friends, this dish is sure to impress. So grab your ingredients, turn up the heat, and get ready to savor every delicious bite!