Easy Red Thai Curry
This aromatic red curry holds notes of spicy red chili peppers, lemongrass, ginger, garlic, shallots, and kaffir lime, all infused into a rich coconut milk broth. Easy to make and so delicious, it will leave you wanting more. Paired with my Simple Thai Chicken Meatballs and served over some Coconut Rice, it is a sensational meal option!
Servings: 6
Calories: 175kcal
Ingredients
- 2 tbsp extra light olive oil
- 1 clove fresh garlic (grated)
- 1 tsp fresh ginger (grated)
- 13 oz coconut milk (full fat)
- 1/2 tsp Himalayan salt
- 2 tbsp red curry paste https://amzn.to/2qnG9BZ
- 1 tbsp fish sauce
- 1/4 tsp red chili flakes
- 1/4 cup sweet pepper strips (optional)
- 1 chili pepper (optional)
- cilantro/chives to garnish
Instructions
- Add the oil to a skillet and heat on med-high until hot (but not smoking). Add the garlic and ginger and quick fry for 30 seconds until fragrant.
- *If using any meat or protein such as bite-sized pieces of chicken or beef (for this recipe I recommend using 1 lb of meat), add it to the pot and continue to fry until the meat is cooked through. Once cooked, remove the meat and set aside.
- Stir in the red curry paste and quick fry for 5-10 seconds before adding the coconut milk, fish sauce, red pepper flakes, and salt. Stir to incorporate everything together (note that there will be some residual oil on the top, that's normal and it will incorporate as the curry simmers.
- Bring the curry a boil, then turn the heat down and simmer for 10 minutes, stirring occasionally.
- Add in the sliced sweet peppers, and whole dried Thai chili (optional) and turn off the heat.
- *If using, you can add your pre-cooked meat or Thai Chicken Meatballs and toss to coat.
- Cover the skillet and let your curry rest for 5-10 minutes before serving.
- Garnish with chopped cilantro or chives and serve.
- Store any leftovers in and airtight container the refrigerator for up to 5 days.
Notes
- (*) denotes an optional step.
- Note that when you add the red curry paste to the oil it will crackle and pop a bit so be careful.
- If you find that the final curry is too thick, add in 1/4 cup of vegetable or chicken bone broth.
- The curry will thicken up once put into the fridge but when reheated will liquefy once more.
- Adding a touch rice vinegar is a great way to add even more depth of flavor to this dish.
- If you want to make this curry vegan/vegetarian, simply omit the use of the fish sauce.
Nutrition
Calories: 175kcal | Carbohydrates: 4g | Protein: 2g | Fat: 18g | Saturated Fat: 12g | Sodium: 440mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1078IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 2mg