Thai Red Curry Bursting with Flavor

Easy, delicious, and cozy. There is nothing like having Thai red curry in your pajamas while watching your favorite RomCom on a Thursday night. This dish is a weekend go-to; ESPECIALLY when it’s raining. My family goes hard on trying different cuisines. My parents are big cooks, my brother loves cooking, and even my husband has a few specialties. I come from a family of food and I still remember, as a kid, having mom and dad prepare Thai food, join us in the living room with our bowls of dinner, ready to play a long and intense game of Monopoly.

I continuously explore different recipes and learn every day, and this recipe was first of many that I tried. Over time, this recipe has been modified from its original Teigen-eats origins, but I am absolutely in love with the spin that I have put on it over the years and can’t wait for you to try it!

This recipe is as easy as one, two, three – – literally. Red curry paste, veggies, and coconut milk – the one, two, three essentials to this spectacular Thai comfort food.

The Origins of Thai Red Curry

Interestingly enough, the date of discovery is unknown for red curry. We know it was a key dish for royal households, religious institutions, and trade routes, but we have yet to find the time when it was first created and brought to the spotlight.

Over many centuries, the story of Indian and Thai friendships paved the way towards exchanging spices. It is told that in the 13^th century, is when the concept of thicker curry base pastes (known as “Nam prik” in Thailand) surfaced and became the foundation to their flavorful and diverse cuisine.

Today, red curry continues to be a staple in much of Asian cuisine and is the go-to dish for many foreigners who are looking for Thai takeout or visiting the motherland.

About the Ingredients

As mentioned previously, Thai red curry has three foundational components – red curry paste, veggies, and coconut milk. These ingredients dance and simmer together in a coconut milk-based stew to create the perfect harmony between sweet and savory. The beautiful thing about this dish is that you can add and swap really any veggies you would like! In this recipe, I use bell peppers, golden potatoes, broccoli, onions, jalapenõ, and tofu.

Some other veggie/protein ideas I have are:

• Carrots
• Zucchini
• Pineapple Chunks
• Bamboo Shoots
• Water Chestnuts
• Edamame
• Chicken
• Mushrooms
• Lentils
• Baby Corn
• And so much more… get creative!

What Can It Be Enjoyed With?

In theory, you can have red curry by itself like a soup or paired with really anything. However, typically, we eat it with steamed jasmine rice. You can also use brown rice, quinoa, basmati rice, and other grains. Most grains can be cooked with a 1:2 grain-to-water ratio but please double check on the label to see what can work best based on the brand you are using!

Disclaimers

• This recipe contains coconuts! Please be aware of any and allergens.
• This recipe is mild compared to the original – feel free to adjust the chili ratio according to your needs.

References

Wine, Food and. “The Story of Thai Curry, According to a Chef and a Lifelong Fan.” Food & Wine, 14 Sept. 2022, www.foodandwine.com/cooking-techniques/the-story-of-thai-curry-according-to-a-chef-and-a-lifelong-fan.

Thai Red Curry Video

Thai Red Curry Recipe (Step-by-Step with Images)

Step 1: Prep Your Protein and Vegetables.

Chop your selected vegetables and protein choice into small 1-inch cubes.

Step 2: Fry the Tofu.

Start by heating a large frying pan with about half of your oil. Once hot, add in your tofu. After an initial mix to coat all the pieces in oil, flip in different directions in 1–2-minute intervals until most sides are golden brown.

Remove from the heat and set aside.

Step 3: Start to Sautée Your Vegetables.        

In a large pot, add the remainder of your oil and set to heat on a medium flame… Once warm (about 3-5 minutes) add in your onions and sautée for 2 minutes.

Add in your ginger and garlic, and continue mixing.

Step 4: Red Curry Paste.

Add in your red curry paste and mix thoroughly.

Step 5: More Veggies…

Add your yellow bell pepper, red bell pepper, and potatoes to the pot and mix until fully incorporated.

Step 6: Let the Veggies Cook.

Cover the pot with a lid and let it cook until the potatoes are done (about 10 minutes); stirring every 2 minutes.

Step 7: Mix.

Remove the lid and give the veggies a good mix to detach them from the sides and bottom.

Step 8: Coconut Milk.

Add the coconut milk to the pot and mix well.

Step 9: Broccoli and Tofu.

Add in your broccoli, tofu, and any other quick-cooking veggies you would like to include.

Step 10: Jalapeños.

Add in your jalapeños and mix.

Step 11: Time to Simmer.

Bring this to a boil, lower the heat to low, and allow this stew to marinate and simmer for about 5-10 minutes.

Step 12: Salt.

Season with your desired level of salt. I used Trader Joe’s Sea Salt but you can use table salt, himalayan salt, or celtic salt as well!

Step 13: Basil.

Stir in half of your basil.

Step 14: Garnish.

Garnish with the remainder of your basil and serve hot. Enjoy!

Final Product!!! 🙂