Thai Red Curry

Thai red curry represents the essence of Thai cuisine. It has a fiery red colour and complex layers of spice. Red curry originated in the central plains of Thailand. The blend of fresh herbs, coconut milk and spices creates a unique balance of sweetness and richness.

This dish’s hallmark red is as a result of dried red chili peppers which was introduced to Thailand in the 16th century through Portuguese traders.

Ingredients

Red Curry Paste, Coconut cream, Lemongrass stalks, Green beans, Onions, Garlic, Chicken breast, Thai Basil leaves, Kaffir Lime leaves, Red Chili.

In Thai cooking, the Curry Paste is always the heart of Thai cuisine. Made with Garlic, shallots, lemongrass, galangal, red chilies, and Kaffir lime zest, this vibrant curry paste creates a rich, intense dish with robust flavours.

Coconut cream plays an essential role in balancing the curry’s spicy flavours. It is rich and creamy, and adds a subtle sweetness to the overall dish. Full-fat coconut cream offers a luxurious consistency. If you would prefer a lighter version, use a coconut milk with a lower fat content. Coconut milk gives the Thai Red curry a silky texture.

When it comes to the choice of protein, this will depend on your mood and preference. And, one of the best parts about Thai Red Curry is its versatility when it comes to the protein. You have a choice between chicken, shrimp or beef. You can also create a vegetarian option.

Several vegetables can accentuate the flavour of the Thai Red Curry. Consider bamboo shoots, eggplants, green beans, and red pepper. The composition of the various ingredients creates a truly remarkable dish.

The addition of fresh herbs such as Thai basil leaves and kaffir lime leaves elevates the curry’s flavour. Purchasing Thai red curry paste is a convenient way to enjoy Thai red curry quickly and easily.

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Instructions

Wash the green beans and remove their stems. Slice the onions and garlic cloves. Rinse and clean the chicken. Squeeze the juice of two limes and set aside. Cut the chicken breasts into cubes. Add it to a pot with cooking oil and sauté for 6 minutes, until it is caramelized and golden.

Add the Thai Red curry paste with the caramelized onions and garlic. Mix the paste with the aromatics, and it will release the natural oils from the paste.

Pour in half of the coconut cream and simmer for 2 minutes at high heat. This step ensures that the coconut cream separates, releasing the coconut oil, which will add a lovely fragrance and flavour to the red curry.

Sometimes the coconut cream will not release the oil; it all depends on the type of coconut cream you are using. Stir well to dissolve the Thai red curry paste. Add the chicken breasts whilst the Thai red curry paste mixture is still simmering. Also, add 1/2 cup of water.

Add the remaining half of the coconut cream to the pot. Add in the lime juice at this point. Also, add kefir lime leaves and lemongrass. The smell of these two ingredients will immediately fill the kitchen with a delicious citrus smell. Add the green beans and the red chili at this point too. Adjust the temperature to medium-low and simmer the Thai red curry for twenty minutes with the lid closed.

It is essential not to throw in all the ingredients at once; the chicken needs more time to cook and soften than the green beans and red pepper. If you add everything at once, the red pepper and green beans will become soft.

You can remove the kefir lime leaves after the curry has simmered. The kefir lime leaves add a fragrant smell to the dish. After the red curry is fully cooked, the scent will be infused into the creamy coconut gravy. Serve the Thai red curry with Thai jasmine rice.

Slices of lime will enhance the acidic flavours of the red curry and bring out the naturally creamy coconut taste. You can also some fresh basil leaves and parsley as garnish.

Expert Tips

Choosing a high-quality Thai red curry paste is crucial for making the best Thai Red curry. Some store-bought pastes lack certain ingredients, which can deviate from the dish’s authentic taste. We recommend “Thai Choice – Red curry paste.” It is a great, inexpensive option that is widely available in most supermarkets.

Full-fat coconut cream is recommended for Thai red curry to enhance its thickness. You can also use a light coconut milk if that is your preference; however, the Thai red curry sauce will not be as thick.

You can also make a vegetarian version of this dish and swap out the chicken for tofu. There are different ways to make Thai red curry. Some people choose to fry the Thai red curry paste before adding the coconut cream, while others thicken the coconut milk before adding the paste. Adding extra herbs, such as coriander or cumin, will intensify the flavour. Adding vegetables like zucchini, bamboo shoots, or eggplants can also be added to the Thai red curry.

Try these Thai Dishes next:

Panang Curry: It is a rich and creamy dish featuring a blend of Thai red curry paste, coconut milk, and peanuts. It has a subtle taste compared to Thai Red curry; however, it is not to be underestimated. This dish is phenomenal in many ways.

Tom Yum Goong: This dish combines sweet and sour flavours. It is made with shrimp, lemongrass, kefir, and galangal. This dish is a seafood lover’s dream.

Thai Green Curry: This dish is made with fresh green chilies; it has a vibrant green hue, is simmered with Thai basil leaves, and has a fresh flavour.

What to Serve with Thai Red Curry?

Serve with Jasmine rice, Fresh Lettuce, Slices of Lime, and Thai basil leaves on an herb-style plate. Crunchy Thai Spring rolls are a great option to serve alongside the Red Curry.

How to Store Thai Red Curry?

Store the Thai red curry in an airtight container in the refrigerator for 2 to 4 days. Reheat the Thai Red curry in a pot or the microwave. You can also freeze the Thai red curry for up to 3 months.