This Thai Red Curry recipe is packed full of flavor, veggies, and will become a new favorite. It's easy to customize and is made in one pot for mess-free cooking.
1boneless skinless chicken breast, chopped or ½ lb uncooked shelled shrimp
1cupThai basil leaves, loosely packed
Fried Shallots:
2shallots, sliced very thinly into rounds
3Tablespoonsoil, canola, vegetable or coconut oil
Garnishes
fresh cilantro
hot cooked rice, jasmine or white rice, optional
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.
Video
Notes
Curry Paste: You can make the curry paste from scratch, or I use the Mae Ploy Brand, which is very bold so I use 1-3 Tablespoons. Spice level of curry paste varies by brand, so start with less and add more later, for more heat and bold flavor. For example, if using Thai Kitchen brand, I use the entire 4oz container for a mild/medium spice curry.Cornstarch: I love to serve this as a soup so I only add 1 teaspoon cornstarch, but if you want the broth thicker to serve over rice, add 2.Veggie Substitution: broccoli, green beans, zucchini, and carrots.Tofu: If you’d like to add tofu, I suggest air frying or baking it first, and then stir in towards the end.Make Ahead Instructions: Store red curry in the fridge for 3-4 days. Rewarm on the stove.Freezing Instructions: Place in freezer safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Serve as a soup, or serve over hot cooked jasmine rice, cauliflower rice, zoodles, or cooked spaghetti squash.Recipe Inspired by Buttercup Ice Creams and Chowders in Nehalem, OR