Fiery Thai Red Curry

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Welcome to the world of vibrant flavors with this Fiery Thai Red Curry. Perfect for those craving a spicy, aromatic meal that’s both satisfying and quick to prepare. Whether you're a curry novice or a seasoned pro, this recipe brings a taste of Thailand to your kitchen.

Ingredients for Fiery Thai Red Curry

Vegetable oil is the base for frying, giving a neutral start for the flavors to build upon. Onion adds sweetness and depth when sautéed, while garlic and ginger bring a warm, aromatic foundation crucial for any curry. The Thai red curry paste is the star, providing that signature spice and color. Red and yellow bell peppers not only bring sweetness but also a pop of color, making the dish visually appealing. Broccoli and sugar snap peas add crunch and nutrients, complementing the creamy coconut milk, which mellows the heat and adds richness. A dash of fish sauce deepens the umami flavor, while brown sugar balances the spice with a touch of sweetness. Your choice of chicken, tofu, or shrimp provides protein, making the dish hearty and fulfilling. Fresh basil leaves introduce a fresh, vibrant note, and lime juice brightens it all up. Finally, season with salt and pepper to taste, and serve with fragrant jasmine rice.

Tips & Tricks

  • For a vegetarian version, skip the fish sauce and add a splash of soy sauce for umami.
  • Enhance the heat by adding fresh chili slices if you prefer more spice.
  • Blanch the broccoli beforehand if you like it softer.
  • To save time, use pre-cooked proteins or leftovers.

Serving Suggestions

This curry pairs wonderfully with steamed jasmine rice, which soaks up the aromatic sauce beautifully. Add a side of fresh cucumber salad to balance the heat with a cool crunch. A sprinkle of crushed peanuts can add an extra texture and nutty flavor.

Frequently Asked Questions

Can I use green curry paste instead?
Yes, but note that green curry paste is less spicy and has a different flavor profile.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Can I freeze this curry?
Yes, but it's best to freeze without the basil and lime juice. Add those fresh when reheating.

Fiery Thai Red Curry Recipe Walkthrough

Begin by heating the vegetable oil in a large pan over medium heat. Once hot, add the onion and sauté until it turns translucent, which should take about 3 to 4 minutes. This step softens the onion, releasing its natural sweetness.

Next, stir in the garlic and ginger. Cook these for another minute until they release their fragrant aroma. This forms the aromatic base of your curry.

Now, add the Thai red curry paste. Stir it for about 2 minutes to allow its oils to infuse with the base ingredients. This is where the magic happens, as the paste's flavors bloom.

Add the red and yellow bell peppers, broccoli, and sugar snap peas to the pan. Stir them to coat well in the curry paste, ensuring each piece is infused with flavor.

Pour in the coconut milk, along with the fish sauce and brown sugar. Stir everything together. This mixture should start to simmer, so let it cook for about 10 to 12 minutes until the vegetables are tender yet still vibrant.

Introduce your protein choice—whether it's chicken, tofu, or shrimp. Stir it through to ensure everything is well-coated in the luscious sauce and heated through.

Finally, stir in the fresh basil and lime juice. Adjust seasoning with salt and pepper to your liking. Serve this delightful curry hot over a bed of jasmine rice.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for weeknight dinners.
  • Customizable with your choice of protein: chicken, tofu, or shrimp.
  • Rich, creamy texture balanced with a hint of sweetness and a punch of spice.
  • Loaded with colorful, fresh vegetables for a nutritious meal.
  • Great for meal prep and makes fantastic leftovers.

Ingredients

2 tbsp vegetable oil
1 onion, sliced
2 cloves garlic, minced
1 tbsp ginger, grated
2-3 tbsp Thai red curry paste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup sugar snap peas
1 can (14 oz) coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
1 lb chicken, tofu, or shrimp, cooked
1/2 cup fresh basil leaves
1 lime, juiced
Salt and pepper to taste
Cooked jasmine rice, for serving

Step-by-step Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the onion and sauté until translucent, about 3-4 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the Thai red curry paste and cook, stirring, for 2 minutes to release the oils.
5. Add the red and yellow bell peppers, broccoli, and sugar snap peas to the pan, stirring to coat in the curry paste.
6. Pour in the coconut milk, fish sauce, and brown sugar, stirring well to combine.
7. Bring the mixture to a simmer and cook for 10-12 minutes, or until the vegetables are tender.
8. Add your choice of protein (chicken, tofu, or shrimp) and cook through, ensuring everything is well-coated in the sauce.
9. Stir in the fresh basil and lime juice, then season with salt and pepper to taste.
10. Serve the curry hot over jasmine rice.

Ratings and Comments

Thank you for your rating!