Thai Red Curry
Thai Red Curry blooms spices in sauce, then simmers the main ingredients until tender and coated.
About This Recipe
Thai Red Curry gets its depth from blooming spices or curry paste before simmering.
Add delicate ingredients near the end so they stay tender and bright.
Ingredients
- ✓1 1/2 cups basmati rice
- ✓1 tablespoon canola oil
- ✓1 1/2 pounds boneless (skinless chicken breasts, cut into 1-inch chunks)
- ✓Kosher salt and freshly ground black pepper
- ✓2 shallots (minced)
- ✓3 cloves garlic (minced)
- ✓3 tablespoons red curry paste
- ✓1 tablespoon freshly grated ginger
- ✓1 13.5-ounce can coconut milk
- ✓1 bunch broccolini (cut into 3-inch pieces)
- ✓2 green onions (thinly sliced)
- ✓3 tablespoons chopped fresh cilantro leaves
- ✓2 tablespoons freshly squeezed lime juice
Ingredient Notes
- Spices or paste: Bloom spices or curry paste to deepen flavor.
- Sauce: Coconut milk, tomato, yogurt, or broth creates the body.
- Protein or vegetables: Cut pieces evenly so they simmer at the same speed.
- Fresh finish: Herbs, citrus, or onion can brighten the final dish.
Instructions
- 1
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- 2
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
- 3
Stir in red curry paste and ginger until fragrant, about 1 minute.
- 4
Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
- 5
Stir in broccolini until just tender, about 3 minutes.
- 6
Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
- 7
Serve immediately with rice.
Katy’s Kitchen Tips
- Cook aromatics until fragrant.
- Bloom spices or paste before simmering.
- Add delicate vegetables near the end.
- Finish with herbs, citrus, or a little cream if needed.
Variations and Substitutions
- Vegetable add-in: Add spinach, peas, potatoes, cauliflower, or peppers.
- Creamier sauce: Stir in yogurt, cream, or coconut milk near the end.
- Extra heat: Increase chili, ginger, or curry paste.
- Fresh finish: Add cilantro, lime, or sliced onion before serving.
What to Serve With Thai Red Curry
Serve Thai Red Curry with rice, naan, roti, cucumber salad, chutney, or fresh herbs.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Raw spices: Spices need a short bloom to taste rounded.
- Boiling dairy: Yogurt or cream can split over high heat.
- Overcooked vegetables: Add quick-cooking vegetables near the end.
- Flat finish: Herbs, citrus, or salt can bring the sauce back into balance.
FAQ
Can I make Thai Red Curry ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Serving Size: 1 serving