Red Curry

The vibrant flavors of Red Curry transport you straight to the heart of Southeast Asia with every spoonful. This dish is not only a feast for the eyes with its bold colors but also a symphony of taste, bringing together fresh vegetables, aromatic spices, and either tender chicken or succulent shrimp. Perfect for a weeknight dinner or a cozy gathering, this Red Curry is sure to impress. Let’s dive into the details of this delightful recipe!

What Makes This Recipe Special

What sets this Red Curry apart is its balance of flavors and textures. The creaminess of coconut milk blends seamlessly with the spicy kick from the red curry paste, while the fresh vegetables add crunch and nutrition. The addition of Thai basil provides an aromatic freshness that elevates the dish. This recipe is versatile, allowing you to customize it to your preferences, whether you’re a fan of chicken or seafood. Plus, it can easily be made in under 30 minutes, making it a perfect choice for busy evenings.

Ingredients at a Glance

• 3 tablespoons of oil (canola, vegetable, or coconut oil)
• 1 leek, chopped (the white and light green part only)
• 1 small yam, peeled and chopped into ½-inch cubes
• 1 cup cabbage, chopped
• 1 green bell pepper, chopped
• 1 cup snap peas, halved
• 2 teaspoons fresh minced ginger
• 2 cloves garlic, minced
• 1-6 tablespoons red curry paste*
• 1 ½ cups slow-sodium chicken broth
• 1 (14 oz) can unsweetened coconut milk
• 1 or 2 teaspoons cornstarch*
• 1 teaspoon fish sauce
• 1 tablespoon lime juice (about 1 small lime)
• 1 tablespoon light brown sugar
• 1 boneless skinless chicken breast, chopped or ½ lb uncooked shelled shrimp
• 1 cup Thai basil leaves, loosely packed
• 2 shallots, sliced very thinly into rounds
• Fresh cilantro for garnish
• Hot cooked rice (jasmine or white rice), optional

Hardware & Gadgets

• Large skillet or wok: For sautéing and simmering the curry.
• Cutting board and sharp knife: Essential for chopping vegetables and protein.
• Measuring spoons and cups: To ensure accurate ingredient proportions.
• Wooden spoon or spatula: For stirring and mixing ingredients.
• Serving bowls: For plating and enjoying your delicious Red Curry.

Red Curry: From Prep to Plate

Step 1: Prepare Your Ingredients

Start by washing and chopping all your vegetables. This includes the leek, yam, cabbage, green bell pepper, and snap peas. Mince the ginger and garlic, and if you’re using chicken, chop it into bite-sized pieces. If you opted for shrimp, ensure they are peeled and deveined.

Step 2: Sauté Aromatics

In a large skillet or wok, heat the 3 tablespoons of oil over medium heat. Add the chopped leeks, and sauté for about 2 minutes until they become soft and fragrant. Then, add in the minced garlic and ginger, cooking for another minute until they release their aroma.

Step 3: Add Vegetables

Next, toss in the yam cubes, chopped cabbage, green bell pepper, and snap peas. Stir the mixture well and let it cook for about 5-7 minutes, or until the vegetables are tender yet still crisp.

Step 4: Incorporate the Curry Paste

Now it’s time to add the red curry paste! Start with 1 tablespoon and adjust according to your heat preference, stirring it into the vegetable mixture. Let it cook for another minute to fully develop the flavors.

Step 5: Pour in the Liquids

Pour in the slow-sodium chicken broth and the can of coconut milk. Stir to combine everything, and bring the mixture to a gentle simmer.

Step 6: Add Protein

If you’re using chicken, add it to the pot now and let it cook through, about 8-10 minutes. If you chose shrimp, wait until the broth is simmering, then add the shrimp and cook until they turn pink and opaque, which should take about 3-4 minutes.

Step 7: Thicken if Desired

If you prefer a thicker curry, mix the cornstarch with a splash of water to create a slurry, then stir it into the simmering curry. Allow it to cook for another minute until the sauce thickens.

Step 8: Finish with Flavor

Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasoning as needed.

Step 9: Garnish and Serve

Remove the curry from heat and fold in the Thai basil leaves. Serve hot, garnished with fresh cilantro over a bed of jasmine or white rice if desired.

Dietary Customizations

• Vegetarian/Vegan: Substitute the chicken or shrimp with tofu and use vegetable broth instead of chicken broth.
• Gluten-Free: Ensure the red curry paste and fish sauce are gluten-free.
• Low-Carb: Skip the rice and serve the curry over steamed cauliflower or zucchini noodles.
• Spicy: Increase the amount of red curry paste for a spicier kick or add sliced fresh chilies.

Learn from These Mistakes

To ensure your Red Curry turns out perfectly every time, avoid these common pitfalls:

• Not properly prepping ingredients: Chop all vegetables and proteins before starting to cook to ensure even cooking.
• Using too much or too little curry paste: Start with less and adjust to your taste preference as the dish cooks.
• Overcooking the vegetables: Keep them crunchy by adding them at the right time and avoiding prolonged cooking.
• Neglecting seasoning adjustments: Always taste before serving; small tweaks can elevate the final flavor significantly.

Cooling, Storing & Rewarming

If you have leftovers (which is likely because this Red Curry is so filling!), allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of broth or water if it looks too thick.

Helpful Q&A

Can I use store-bought red curry paste?

Absolutely! Store-bought red curry paste is a great time-saver and can be just as flavorful as homemade. Just be sure to check the ingredients to ensure it meets your dietary preferences.

How spicy is this Red Curry? Can I adjust it?

The spice level depends on how much red curry paste you use. Start with less if you are sensitive to heat and increase it to your liking. Remember, you can always add more, but it’s hard to take it out!

Can I freeze Red Curry?

Yes, you can freeze Red Curry! Just ensure it’s cooled completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

What’s the best way to serve Red Curry?

Red Curry is best served over a bed of jasmine or white rice, which helps balance the rich flavors of the curry. You can also garnish with fresh cilantro and lime wedges for added freshness.

Save & Share

If you enjoyed this recipe for Red Curry, don’t forget to share it with your friends and family! They will appreciate the flavor explosion and the ease of preparation. This dish is perfect for gatherings or simply a cozy night in. Happy cooking!