Thai Red Curry Recipe
The best Thai Red Curry recipe is loaded with vegetables and is made in just one pot in 40 minutes! It's flavorful, healthy, and so addicting you will want to make it every week!
Servings: 5 servings
Calories: 521kcal
Cost: 15
Recipe Link
Ingredients
- 3 Tablespoons oil ghee, canola, avocado, vegetable or coconut 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
- 1/2 green bell pepper , chopped
- 1 cup halved snap peas
- 2 teaspoons fresh minced ginger
- 2 cloves garlic , minced
- 1-6 Tbsp red curry paste*
- 1 1/2 cups low-sodium chicken broth
- 14 oz can unsweetened coconut milk
- 1 or 2 teaspoons cornstarch*
- 1 teaspoon fish sauce
- 1 Tablespoon lime juice , about 1 small lime
- 1 Tablespoon light brown sugar
- 1/2 lb boneless skinless chicken breast , chopped (or uncooked shelled shrimp)
- 1 cup Thai basil leaves , loosely packed
Fried Shallots:
- 2 shallots , sliced very thinly into rounds
- 3 Tablespoons oil , canola, vegetable or coconut oil
Garnishes:
- fresh cilantro
- hot cooked rice , jasmine or white rice, optional
Instructions
- Saute Veggies: 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.3 Tablespoons oil, 1 leek, 1 yam, 1 cup cabbage, 1/2 green bell pepper, 1 cup halved snap peas, 2 teaspoons fresh minced ginger, 2 cloves garlic, 1-6 Tbsp red curry paste*, 1/2 lb boneless skinless chicken breast
- Simmer: 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).1 1/2 cups low-sodium chicken broth, 1 or 2 teaspoons cornstarch*, 14 oz can unsweetened coconut milk
- Fry Shallots: 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.3 Tablespoons oil, 2 shallots
- Finish Curry: To the curry, stir in fish sauce, brown sugar, lime juice (and shrimp, if using). Simmer 5 more minutes. Stir in Thai basil leaves.1 teaspoon fish sauce, 1 Tablespoon light brown sugar, 1 cup Thai basil leaves, 1 Tablespoon lime juice
- Serve: 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: Spice level of curry paste varies by brand, for example, if using Thai Kitchen brand, I use the entire 4oz container for a mild/medium spice curry. If using Mae Ploy curry paste it's hotter so I use 1-3 Tablespoons. You can also make curry paste from scratch. Start with less and add more, for more heat and bolder flavor.
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: add broccoli, green beans, zucchini, 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
Nutrition
Calories: 521kcal | Carbohydrates: 40g | Protein: 11g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 171mg | Potassium: 1220mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1418IU | Vitamin C: 49mg | Calcium: 78mg | Iron: 3mg
