Red Curry Tastes Better From Scratch

Looking for more Thai recipes? Try Drunken Noodles, Yellow Curry, Thai Chicken Lettuce Wraps, or my popular Pad Thai!

Why I love this recipe:

Veggie Packed: I modeled this red curry after one I had in Oregon at a fantastic little restaurant called Buttercup Ice Creams and Chowders. It was packed with veggies, and I wanted the same here, using leeks, yam, cabbage, bell pepper and snap peas. It’s easy to serve as a Vegetarian red curry, or add shrimp or chicken for extra protein.Easy to Customize – Feel free to use your favorite veggies you already have on hand, and you can also use tofu for a vegetarian option.One Pot Meal: All made in just one pan for the easiest clean up. Anyone can make this chicken red curry recipe!

How to make Red Curry:

Sauté Vegetables: Heat oil in a pot over medium heat. Add leeks and sauté for a few minutes until softened. Toss in yams, cabbage, bell pepper and snap peas and sauté over medium-high heat. Add Curry Paste: Reduce heat to medium and dump in ginger, garlic and curry paste and sauté for 3 minutes. Add chicken, if using. *Here’s a homemade red curry paste recipe. Pour in Chicken Broth: Stir in chicken broth. Mix cornstarch with the coconut milk, and then add to the pot. Bring to a simmer and cook for 15 minutes or until the potatoes are tender and chicken is cooked through. Fry Shallots: Add 3 Tablespoons oil and sliced shallots to a small skillet. Cook over medium heat, stirring gently the entire time, for several minutes until they begin to get golden. Once they start to get barely golden brown, remove to a paper towel lined plate and set aside. Finish Curry: Stir in fish sauce, brown sugar, lime juice (and shrimp, if using). Simmer 5 more minutes. Stir in Thai basil leaves. Serve: Top red Thai curry with fresh cilantro leaves and fried shallots before serving. Serve as a soup, or serve over hot cooked jasmine rice, cauliflower rice, zoodles, or cooked spaghetti squash.

Make Ahead and Freezing Instructions:

To Make Ahead: Store red curry in the fridge for 3-4 days. Rewarm on the stove before serving. To Freeze: Place in freezer safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Serve as a soup, or serve over hot cooked jasmine rice, cauliflower rice, zoodles, or cooked spaghetti squash.

Recipe Variations:

Veggie Substitution Ideas: broccolini, green beans, zucchini, mushrooms and carrots.Tofu: If you’d like to add tofu, I suggest air frying or baking it first, and then stir in towards the end. Curry Paste: Spice level of curry paste varies by brand, so start with less and add more, for more heat and bold flavor. I prefer Mae Ploy Brand and use 1-2 tablespoons. If using Thai Kitchen brand, I use the entire 4oz container for a mild/medium spice curry.