One of the things I love most about Thai food is the explosion of flavors and flavor bomb in your mouth with every bite. Thai red curry is a great example of it. I love the spiciness, lusciousness, creaminess of red curry and love the magical pairing of red curry paste and coconut milk. AND I love drowning my hot steamed Jasmine rice in a pool of delicious red curry sauce and eating all the soaked up the goodness! Oh man, as I am typing this, I want me some red curry right now!
I love all Thai curries, but Red Curry is my favorite. I love the intense chili flavor taste and the eye-pleasing red color makes me enjoy it even more.
Like other Thai dishes, I love how you can make the dish with any protein or veggies you like. The ingredient combinations are endless and this would be a good recipe to make when you are looking to clear out the ingredients from the fridge.
12 ounces boneless chicken thighs, cubed
1 14-ounce can coconut milk
1/2 cup water
4 Kaffir lime leaves
1 tablespoon red curry paste
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 tablespoon sugar
2 ounces canned straw mushrooms
1 ounce green bell pepper, cubed
1 ounce red bell pepper, cubed
1 ounce yellow onion, cubed
a small handful of Thai basil
Prepare Ingredients – Prepare and organize all the protein and veggies in separate bowls and/or plates and set them aside.
Make Curry – Heat a medium saucepan over medium heat. Add vegetable oil and red curry paste and cook the curry paste until fragrant for about 1 minute. Add 1/2 cup of coconut milk to the saucepan. Mix coconut milk and curry paste until fully combined. Add the chicken and Kaffir lime leaves. Cook the chicken for about 5 minutes. Add remaining coconut milk, water, fish sauce, and sugar and bring to a boil. Add veggies and reduce the heat to low. Simmer for another 10-15 minutes until the curry thickens and veggies soften. Turn off the heat. Add Thai basil and give the curry one last mix.
- Substitute beef, shrimp, pork, or any other protein for chicken.
- Add your favorite veggies or remove the veggies you do not like. Some other good veggie options are broccoli, zucchini, carrots, bok choy.
- Depending on the brand of curry paste you are using, I found that the spiciness for curry paste is very inconsistent, so adjust as needed. I use Mae Ploy Red Curry Paste, and one tablespoon is a little bit more than medium spiciness.
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