Description
This Thai Red Curry is loaded with fresh, crisp vegetables. It’s a creamy and comforting meal that’s surprisingly easy to make at home when you’re craving take-out. Serve it over jasmine rice for a quick weeknight dinner.
Ingredients
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- 1 tablespoon coconut oil (or olive oil)
- 1 tablespoon freshly grated ginger
- 2 shallots, thinly sliced
- 2 scallions, white and light green parts only, thinly sliced
- 3 large garlic cloves, minced
- 1 green chile, seeds removed and thinly sliced (or jalapeño pepper)
- 3 tablespoons red curry paste (I use Thai Kitchen brand)
- 1 14-oz can unsweetened full-fat coconut milk
- 2 teaspoons reduced sodium soy sauce
- 2 teaspoons brown sugar (or palm sugar)
- 5 to 6 kaffir lime leaves
- 1 to 2 cups broccoli florets
- 1 medium red bell pepper, seeded and julienned
- 1 large carrot, peeled and sliced into 1/4-inch-thick rounds
- 2 baby bok choy, roughly chopped
- 1/2 cup frozen green peas
- 1/4 cup vegetable broth (if needed)
- Zest of 1 small lime (if you're NOT using kaffir lime leaves)
- Juice of 1 small lime
- Small handful of Thai basil leaves (or fresh chopped cilantro)
Instructions
- In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, add the ginger, shallots, scallions, garlic, and green chile (or jalapeño pepper if using), and cook for 3 to 5 minutes, stirring often, until the shallots have softened.
- Bloom the curry paste. Add the red curry paste and cook, stirring continuously, for 2 to 3 minutes. You can add a splash of water if the paste starts to stick to the bottom of the pan.
- Pour in the coconut milk, soy sauce, and brown sugar (or palm sugar if using), kaffir lime leaves, and bring to a simmer.
- Add the broccoli, bell pepper, carrots, baby bok choy, and frozen green peas, and return to a simmer. Reduce the heat to medium-low and cook for 8 to 10 minutes, or until the vegetables are crisp-tender, adding some vegetable broth if needed to keep everything moist. If you prefer a more saucy curry, you can add more coconut milk.
- Stir in the fresh lime juice (and lime zest if you’re not using kaffir lime leaves), and Thai basil or cilantro (if using). Season with salt if needed. Remove the lime leaves before serving. Serve hot with jasmine rice.
Notes
- Thai red curry paste: I use Thai Kitchen brand because it’s vegetarian and easy to find at most grocery stores. Other popular brands include Maesri and Mae Ploy. You may need to use more or less curry paste depending on your taste preferences.
- Kaffir lime leaves: This adds a vibrant citrusy flavor, which makes it taste like restaurant-quality Thai red curry. I can find kaffir lime leaves at my local Asian market. If you can’t find them, add a little fresh lime zest instead at the end when you stir in the lime juice.
- Vegetables: This recipe is very forgiving and you can customize it based on whatever veggies you have on hand. Just make sure to adjust the cooking time based on which vegetables you use since some veggies cook faster than others.
- Vegetable substitions: You can use snow peas, sugar snap peas, zucchini, Thai or Chinese eggplant, butternut squash, kabocha squash, bamboo shoots, cauliflower, shiitake or button mushrooms, spinach, or kale.
- Nutritional information is a rough estimate based on 3 servings without rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 325g
- Calories: 411
- Sugar: 9.5g
- Sodium: 150mg
- Fat: 34.1g
- Saturated Fat: 29.1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26.2g
- Fiber: 8.1g
- Protein: 8g
- Cholesterol: 0mg