Red Curry
A vibrant, aromatic Thai-inspired curry with a rich coconut base and bold red curry spices. Build your perfect bowl by swapping proteins, vegetables, and starches to suit your taste.
Ingredients
Method
Cut protein into bite-sized pieces (roughly 1-inch cubes). Slice vegetables into similar sizes so they cook evenly. Mince garlic and grate ginger. Juice the lime and set aside.
Heat a large pot or wok over medium heat. Add 1–2 tbsp coconut milk and stir in the red curry paste, cooking for 1–2 minutes until fragrant, stirring constantly.
Pour in the remaining coconut milk and vegetable broth, stirring well to combine. Bring to a simmer.
Add the protein and minced garlic to the curry. Simmer for 8–10 minutes until the protein is nearly cooked through.
Add the prepared vegetables and grated ginger. Simmer for another 5–8 minutes until vegetables are tender-crisp and the protein is fully cooked.
Taste the curry. Stir in fish sauce and sugar, then adjust with lime juice to your preference—aim for a balance of salty, spicy, sweet, and sour.
Ladle the curry over your chosen rice or noodles. Garnish with fresh basil or cilantro and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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