Thai Red Curry (Chicken & Tofu versions)
ID: 61839293...
A delicious and popular Thai Red Curry recipe that can be made with either chicken or tofu. It features a rich, aromatic coconut milk base balanced with sweet, salty, and spicy flavors, packed with crisp vegetables and fragrant Thai basil.
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🍳 Cooking Flow
Sauté the red curry paste in oil, then stir in the coconut milk and bring to a simmer. → Season with palm sugar and soy or fish sauce, adjusting the taste and color to your liking. → Add chicken and cook covered for 5 minutes (or keep the curry simmering for the vegetarian version). → Stir in the fresh vegetables, tofu (for the vegetarian version), and torn Thai basil leaves. → Simmer for 3-4 minutes until the protein is cooked through and the vegetables are tender-crisp, then serve with rice.
Cooking Steps
Brief Cooking Order
Sauté the red curry paste in oil, then stir in the coconut milk and bring to a simmer. → Season with palm sugar and soy or fish sauce, adjusting the taste and color to your liking. → Add chicken and cook covered for 5 minutes (or keep the curry simmering for the vegetarian version). → Stir in the fresh vegetables, tofu (for the vegetarian version), and torn Thai basil leaves. → Simmer for 3-4 minutes until the protein is cooked through and the vegetables are tender-crisp, then serve with rice.
Introduction
A delicious and popular Thai Red Curry recipe that can be made with either chicken or tofu. It features a rich, aromatic coconut milk base balanced with sweet, salty, and spicy flavors, packed with crisp vegetables and fragrant Thai basil.
Step 1
Heat oil in a pan over medium heat.
Step 2
Add the red curry paste to the hot oil and stir-fry for a couple of minutes to blend well.
Step 3
Pour in the coconut milk, mix thoroughly, and bring the mixture to a slow boil or simmer.
Step 4
Stir in the grated palm sugar and soy sauce (or fish sauce). Taste and adjust the flavors. If desired, add a pinch of paprika for a deeper red color.
Step 5
For the chicken version: Add the bite-sized chicken breast pieces, increase heat slightly to bring to a boil, then cover and cook for about 5 minutes. For the vegetarian version: Keep the curry base at a gentle simmer.
Ingredients List
Important Notes
Ensure you remove the fibrous string from the snow peas by snapping the ends and pulling them down before cooking.
Do not overcook the vegetables; Thai curry vegetables should remain bright and crunchy, not mushy.
Adjust the red curry paste amount depending on your preferred spice level and the heat of your paste.
Grated palm sugar can be substituted with brown sugar or jaggery if unavailable.
Soy sauce is used as a vegetarian alternative to traditional fish sauce.
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