Thai Red Curry
This fragrant Thai red curry recipe is a symphony of flavors, combining coconut milk, vibrant spices, and a mix of tender protein and crunchy vegetables. The aromatic blend of ginger, garlic, and red chilies creates a rich base that perfectly complements the succulent meat or seafood. Each bite delivers a harmonious balance of heat, sweetness, and tanginess, making it a delightful meal served with steaming jasmine rice.
— Constant Cookbook
Ingredients
- vegetable oil or sunflower oil
- 400g tin coconut milk
- chicken or beef, pork, fish, peeled prawns and vegetables about 500g in total; cut the meat and fish into bite-sized pieces and veg into smaller pieces or slices so it all cooks through quickly
- 3 shallots , roughly chopped
- 3 garlic cloves
- 3 long red chillies ,deseeded (leave some in if you like it hot)
- a walnut sized piece of ginger , peeled and chopped
- 1 lime , zested and juiced
- 1 tbsp fish sauce (this can be replaced with light soy sauce for vegetarians)
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp freshly ground black pepper
- lemongrass stalk, roughly chopped
Instructions
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
Yield
Serves 4
Nutrition
- Calories: 425 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.4 milligram of sodium
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