Red Curry

Red Curry

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

Build a full meal around Red Curry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

vegetable oil 1 tablespoon Vegetable oil
red curry paste 2 tablespoons Red curry paste
Coconut Milk 1 can Coconut Milk , thick
Chicken Breast 1 cup Chicken Breast , sliced
Mixed Vegetable 1 cup Mixed Vegetable , like drumsticks, brinjal, and potatoes
fish sauce 1 tablespoon Fish sauce
sugar 1 tablespoon Sugar , brown
soy sauce 1 teaspoon Soy sauce
Basil — Basil , fresh leaves
lime — Lime , wedges

Instructions

  1. 1 Heat the vegetable oil in a pan over medium heat.
  2. 2 Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
  3. 3 Pour in the coconut milk and bring to a gentle simmer.
  4. 4 Add the sliced chicken breast and cook for 5-7 minutes until the chicken is cooked through.
  5. 5 Stir in the mixed vegetables and cook for another 3-5 minutes until they are tender.
  6. 6 Add the fish sauce, brown sugar, and soy sauce, stirring well to combine.
  7. 7 Simmer for another 2-3 minutes to allow the flavors to meld.
  8. 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.