Red Curry
A rich, deep-red coconut curry built from dried red chillies, lemongrass, and galangal — slower heat than green curry, equally aromatic, served with bamboo shoots and Thai basil.
Cuisines
Thai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 tablespoon | vegetable oil |
| 2 tablespoons | red curry paste |
| 1 can | coconut milk |
| 1 cup | chicken breast, sliced |
| 1 cup | mixed vegetables (e.g., bell peppers, bamboo shoots) |
| 1 tablespoon | fish sauce |
| 1 tablespoon | brown sugar |
| 1 teaspoon | soy sauce |
| — | fresh basil leaves |
| — | lime wedges |
Instructions
- 1 Heat the vegetable oil in a pan over medium heat.
- 2 Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
- 3 Pour in the coconut milk and bring to a gentle simmer.
- 4 Add the sliced chicken breast and cook for 5-7 minutes until the chicken is cooked through.
- 5 Stir in the mixed vegetables and cook for another 3-5 minutes until they are tender.
- 6 Add the fish sauce, brown sugar, and soy sauce, stirring well to combine.
- 7 Simmer for another 2-3 minutes to allow the flavors to meld.
- 8 Garnish with fresh basil leaves and serve with lime wedges on the side.
Tips
Adjust the amount of curry paste to your preferred spice level.