Thai Red Curry

A vibrant and aromatic Thai classic. This red curry balances heat from dried chilies with creamy coconut milk, fragrant herbs, and tender shrimp or protein of your choice.

Thai Red Curry
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4

Ingredients

Instructions

  1. 1

    In a large pan or wok, heat 1/4 cup of coconut milk over medium heat until it bubbles and oil begins to separate.

  2. 2

    Add red curry paste and stir-fry for 2 minutes until fragrant.

  3. 3

    Add remaining coconut milk, fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer.

  4. 4

    Add bamboo shoots and bell peppers, cook for 3 minutes.

  5. 5

    Add shrimp and cook until just pink and opaque (about 2-3 minutes).

  6. 6

    Stir in Thai basil leaves and remove from heat.

  7. 7

    Serve hot with jasmine rice.

Tips, Variations and Storage

Tips: For a richer flavor, 'crack' the coconut milk by simmering the thick part first until oil releases. Adjust heat by adding more or less curry paste. Variations: Substitute shrimp with chicken, beef, or tofu. Add pineapple for a sweet and spicy twist. Storage: Keeps well in the fridge for up to 3 days. The flavors often improve the next day.

Nutrition Information

Calories
380
Protein
24g
Carbs
12g
Fat
26g

Frequently Asked Questions

Is red curry hotter than green curry?

Typically, red curry is milder than green curry, but it depends on the specific paste used.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less creamy.

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