Thai Red Curry

Happy Thursday! Today I decided to do a quick #tbt post to one of my favorite take-out dishes, Thai Red Curry! For the last year, I’ve been working on improving my content and photography so that I can present these recipes in the best way possible because I know they are so darn good! So today I want to share this visually upgraded display of one of my favorite Asian meals. Check out the original post here.

Thai Red Curry

You’ll notice that the photos here vary slightly from the recipe written. Red curry holds no bounds so there is no specific meat or veggies that need to be used in this recipe, they are just suggestions. I had both chicken and shrimp on hand this day so I decided to make a combo meal. If you decide to do this, I’d suggest adding the shrimp in after the chicken had cooked for around 5 minutes. If the shrimp simmers too long in the broth, it will start to become soft and break down.

Thai Red Curry

The veggies I used were onion, green pepper and bamboo shoots. Bamboo shoots are almost always used in Red Curry and adds authenticity to the dish. So I would suggest including it in your recipe. Some other veggies that go well are broccoli, zucchini, carrots or asparagus. You want to use veggies that take longer to break down.

I like to eat my red curry with rice like they serve at restaurants but it’s not uncommon eat it as a soup as well! For this version, I would add a bit of water or stock to the broth to lighten it up as the coconut milk can be very rich. Using light coconut milk can work as well!

Thai Red Curry

Are you a fan of Red Curry? What are your favorite ways to eat or make it? Let me know in the comments below!

Thai Red Curry
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Thai Red Curry
Classic combination Thai Red Curry with chicken and shrimp & loaded with veggies!
Ingredients
  • 1 1/2 - 2 lbs. chicken, cut into 1-inch cubes and seasoned
  • 1 small onion, diced in large chunks
  • 3 garlic cloves, minced
  • 1-inch piece ginger, peeled and minced
  • 1 red or green pepper, diced in large chunks
  • 7 oz. shitake mushroom, sliced
  • 14 oz. can bamboo shoots, drained
  • 0.5 oz. package Thai basil
  • 4 tbsp. red curry paste
  • 2 13.5 oz. cans coconut milk
  • 2 tbsp. fish sauce
  • 1 1/2 tbsp. raw sugar
  • 1 tbsp. sriracha (optional)
  • 1 tbsp. olive oil
  • 4 cups water
  • 2 cups Jasmine rice
Instructions
  • Bring water and rice to boil in a medium pot. Cover and simmer on low for 20 minutes.
  • Heat olive oil in a large skillet. Sauté onions, garlic, ginger and peppers for 1 minute. Add in sliced mushrooms, bamboo shoots, basil and red curry paste and cook for an additional minute making sure to fully coat all veggies in curry paste.
  • Add coconut milk to skillet and stir. Season with fish sauce and sugar one tablespoon at a time. Taste sauce and adjust seasoning to your liking, whether you prefer it more sweet or more savory. Add sriracha for some heat, if you like. Bring to a boil.
  • Add in chicken, turn stove to low, cover and simmer for 6-8 minutes until chicken is fully cooked.
  • Remove from heat and serve over rice.
  • Details
    Prep time: Cook time: Total time: Yield: 4-6