Fragrant Thai Red Curry 🌶️🍛
A creamy, aromatic curry with tender meat (or veggies), vibrant peppers, and a silky coconut sauce—ready in 20 minutes!
Ingredients:
For the Curry Paste (or use 3 tbsp store-bought):
🌶️ Dried red chillies: 5 (soaked)
🧄 Garlic: 4 cloves
🧅 Shallots: 2
🌿 Lemongrass: 1 stalk, sliced
🟢 Green peppercorns: 1 tsp (optional)
🍂 Cumin: ½ tsp
🍂 Coriander seeds: ½ tsp
🧂 Shrimp paste: ½ tsp (or sub 1 tbsp soy sauce)
🍋 Lime zest: ½ lime
For the Curry:
🥥 Coconut milk: 400ml
💧 Chicken/veg stock: 200ml
🍗 Chicken breast/thigh: 500g, sliced (or tofu/mixed veggies)
🫑 Red bell pepper: 1, sliced
🍆 Thai eggplant (or regular): 2, quartered
🌿 Thai basil: Handful
🍯 Palm sugar: 1 tbsp (or brown sugar)
🐟 Fish sauce: 1 tbsp (or soy sauce)
🍋 Lime juice: 1 tbsp
To Serve:
🍚 Jasmine rice
🌿 Coriander
🌶️ Sliced red chilli
Method:
1️⃣ 🌀 Make paste (if homemade):
Blend all paste ingredients until smooth, adding a splash of water if needed.
2️⃣ 🔥 Cook the curry:
Heat 2 tbsp coconut cream (from the top of the tin) in a wok. Fry 3 tbsp paste for 1 min until fragrant.
Add chicken, searing for 2 mins. Pour in remaining coconut milk and stock. Simmer for 8 mins.
Add peppers and eggplant. Cook for 5 mins until tender.
3️⃣ 🌿 Finish:
Stir in basil, sugar, fish sauce, and lime juice. Taste—adjust sweet/salty/sour.
Serving Info:
⏱ Prep: 10 mins | 🍳 Cook: 15 mins | 🍴 Serves: 4 | 🔥 Calories: ~350 per bowl
Tips:
✔ Spice control: Remove chilli seeds for milder heat.
✔ Vegan: Use tofu, mushrooms, and soy sauce.
✔ Extra creamy: Stir in 1 tbsp peanut butter.
"Bold, fragrant, and faster than takeaway!" 🚴♂️💨