Thai Red Curry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5
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Calories
522 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry
Description
The Thai Red Curry recipe incorporates a variety of vegetables like leek, yam, cabbage, green bell pepper, and snap peas, sautéed with ginger, garlic, and red curry paste that delivers the core flavor. Protein options include chopped chicken breast or shelled shrimp. A liquid base of chicken broth mixed with coconut milk thickened slightly with cornstarch creates a rich, creamy curry broth. The fish sauce, lime juice, and brown sugar balance savory, sour, and sweet notes, while fresh Thai basil leaves add an herbal aroma at the end of cooking.
Fried shallots serve as crunchy toppings, adding a caramelized onion taste and texture contrast. The dish can be served on its own as a broth-like soup or ladled over jasmine rice or alternatives like cauliflower rice or zoodles to absorb the flavorful curry. Fresh cilantro garnish is added at serving.
The spice level can be tailored by adjusting the amount and brand of red curry paste used. The recipe suggests cooking flexibility with different vegetables and optional tofu (recommended to be air-fried or baked before adding). Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently on the stove to maintain texture and flavor.
Ingredients
- 3 Tablespoons neutral cooking oil canola, vegetable or coconut oil, generic cooking oil
- 1 leek , chopped (the white and light green part only)
- 1 yam , small, peeled and chopped into ½ inch cubes
- 1 cup cabbage , chopped
- ½ green bell pepper , chopped
- 1 cup snap peas , halved
- 2 teaspoons ginger fresh, minced
- 2 cloves garlic , minced
- 1-6 Tablespoons red curry paste
- 1 1/2 cups chicken broth low-sodium
- 14 oz can coconut milk unsweetened
- 1 or 2 teaspoons cornstarch
- 1 teaspoon fish sauce
- 1 Tablespoon lime juice , about 1 small lime
- 1 Tablespoon light brown sugar
- 1 chicken breast chopped or ½ lb uncooked shelled shrimp, boneless, skinless
- 1 cup basil leaves loosely packed, Thai variety
Fried Shallots:
- 2 shallot sliced very thinly into rounds
- 3 Tablespoons neutral cooking oil canola, vegetable or coconut oil, generic cooking oil
Garnishes
- cilantro fresh
- rice jasmine or white rice, optional, hot cooked
Instructions
- Heat oil in a pot over medium heat. Add leeks and sauté for a few minutes until softened. Add yams, cabbage, bell pepper and snap peas and sauté over medium-high heat for 2 minutes. Reduce heat to medium and add ginger, garlic and curry paste and sauté for 3 minutes. Add chicken, if using.
- Stir in chicken broth. Mix cornstarch with the coconut milk, and then add to the pot. Bring to a simmer and cook for 15 minutes or until the potatoes are tender (and chicken is cooked through).
- Meanwhile, add 3 Tablespoons oil and sliced shallots to a small skillet. Cook over medium heat, stirring gently the entire time, for several minutes until they begin to get golden. Once they start to get golden brown, remove to a paper towel lined plate and set aside.
- To the curry, stir in fish sauce, brown sugar, lime juice (and shrimp, if using). Simmer 5 more minutes. Stir in Thai basil leaves.
- Top with fresh cilantro leaves and fried shallots before serving.
- Serve as a soup, or serve over hot cooked jasmine rice, cauliflower rice, zoodles, or cooked spaghetti squash.
Notes
- Start with 1-3 tablespoons of red curry paste and adjust for desired spice level; brands vary in heat intensity.
- Add 1-2 teaspoons cornstarch to thicken the broth if serving over rice, less if serving as a soup.
- Vegetables like broccoli, green beans, zucchini, or carrots can be substituted as preferred.
- For tofu, air-fry or bake first before stirring into the curry near the end.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 171mg | 7% |
| Potassium | 1220mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1891IU | 38% |
| Vitamin C | 49mg | 54% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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