This aromatic Thai red curry brings vibrant flavors and rich textures together in just 40 minutes. Balancing creamy coconut with bold spices, this curry delivers an impressive 522 calories per serving while packing a wholesome punch of nutrients.
Perfect for busy weeknights, the recipe combines fresh ingredients with authentic taste, requiring only 10 minutes of prep time. Whether you’re a curry enthusiast or new to Thai cuisine, this delicious one-pot meal promises restaurant-quality results in your own kitchen.
Ingredient List
- Oils: 3 Tbsp canola, vegetable, or coconut oil (plus 3 Tbsp for shallots)
- Fresh Produce: 1 leek, 1 small yam, 1 cup cabbage, ½ green bell pepper, 1 cup snap peas, 2 tsp minced ginger, 2 garlic cloves
- Protein: 1 chicken breast or ½ lb shrimp
- Curry Base: 1-6 Tbsp red curry paste, 1½ cups low-sodium chicken broth, 14 oz unsweetened coconut milk
- Seasonings: 1-2 tsp cornstarch, 1 tsp fish sauce, 1 Tbsp lime juice, 1 Tbsp brown sugar
- Aromatics: 1 cup Thai basil leaves, 2 shallots for frying
- Garnish: Fresh cilantro, cooked jasmine or white rice
Cooking Instructions
- Prep Base: Heat oil in pot over medium heat, sauté leeks until soft
- Add Vegetables: Incorporate yams, cabbage, bell pepper, snap peas and sauté 2 minutes on medium-high
- Build Flavor: Add ginger, garlic, curry paste and chicken (if using). Sauté 3 minutes
- Create Sauce: Pour in broth, add cornstarch-mixed coconut milk. Simmer 15 minutes
- Fry Shallots: Meanwhile, fry sliced shallots in oil until golden brown, drain on paper towels
- Final Touches: Add fish sauce, sugar, lime juice (and shrimp if using). Simmer 5 minutes
- Finish: Stir in Thai basil, top with cilantro and fried shallots
- Serve: Enjoy as soup or over rice, cauliflower rice, or zoodles
Cooking Tips
The secret to making this red curry extra tasty lies in how you handle a few key steps. When cooking your leeks, let them get nice and soft – this builds a sweet, mellow base for your curry. For the best results, keep your pan at medium heat and stir often.
When it’s time to fry those shallots, watch them like a hawk! They can go from golden to burnt in seconds. A little patience here makes all the difference – those crispy shallots add an amazing crunch to your finished dish.
Make It Your Way
This curry recipe is super flexible! Want it vegetarian? Skip the chicken and double up on the veggies – carrots and mushrooms work great. Not a fan of yams? Regular potatoes work just fine. If you can’t find Thai basil, regular basil will do in a pinch.
For heat levels, start with less curry paste and add more to taste – every brand is different. The coconut milk makes it creamy, but light coconut milk works too if you prefer a lighter version.
Serving Ideas
This curry is so versatile! Serve it over jasmine rice to soak up all that yummy sauce, or try cauliflower rice for a low-carb option.
Those crispy fried shallots on top are a game-changer – don’t skip them! Add a squeeze of fresh lime and scatter some extra cilantro on top for a pop of color and fresh flavor. Put out some extra fish sauce and lime wedges so everyone can adjust the flavors to their taste.
Storage and Leftovers
This curry actually tastes even better the next day! Keep it in an airtight container in your fridge for up to 3 days. When reheating, add a splash of coconut milk or broth if it’s too thick.
If you made those crispy shallots, store them separately at room temperature in an airtight container – they’ll stay crunchy for several days. The curry also freezes well for up to 3 months, just leave out any garnishes until you’re ready to serve.
Red Curry
Equipment
- Large pot
- Small skillet
Ingredients
Main Ingredients
- 3 Tablespoons oil canola, vegetable or coconut oil
- 1 leek chopped (the white and light green part only)
- 1 yam small, peeled and chopped into ½ inch cubes
Fried Shallots
- 2 shallots sliced very thinly into rounds
- 3 Tablespoons oil canola, vegetable or coconut oil
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.
