Not Your Average Thai Red Curry
I love all things Thai food, but red curry became a favorite when I fell in love with a version from a restaurant in Oregon called Buttercup Ice Creams and Chowders. I knew immediately I wanted to try and copycat the recipe (the fried shallots on top are a must!), and the result was pure magic. My family requests red curry with chicken constantly, and I’m always happy to oblige because it’s faster than ordering takeout and tastes a thousand times better.
Feel free to add whatever extra veggies you have in your fridge, swap chicken for shrimp or make it vegetarian. It tastes great reheated, if you want to make it ahead of time.
Try my other Thai-inspired recipes, like Fresh Spring Rolls, Chickpea Curry, Thai Basil Chicken, Pad Thai, or a Spring Roll Bowl!
How to Make Red Curry
Sauté Vegetables and Chicken: Cook leeks in oil for a few minutes then toss in yams, cabbage, bell pepper, and snap peas then sauté over medium-high heat. Reduce heat and toss in ginger, garlic, and curry paste, sautéing for 3 minutes. Add chicken, if using.
Finish Curry: Stir in chicken broth and the coconut milk cornstarch slurry then pour it into the pot and simmer for 15 minutes, or until the potatoes are tender and chicken is cooked. Stir in fish sauce, brown sugar, lime juice, and shrimp, if using. Simmer 5 more minutes then stir in Thai basil leaves.
Fry Shallots: In a small skillet, cook shallots in a few tablespoons over medium heat, stirring gently the entire time until they start to get golden. Scoop them out and place on a plate lined with a paper towel.
Serve: Serve curry as a soup or over rice, cauliflower rice, zoodles, or cooked spaghetti squash. Top with fresh cilantro leaves and fried shallots and enjoy!
Thai Red Curry Recipe
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Serves 5
- 3 Tablespoons oil, ghee, canola, avocado, vegetable, or coconut oil
- 1 leek, chopped (the white and light green part only)
- 1 yam, small, peeled and chopped into 1/2 inch cubes
- 1 cup cabbage, chopped
- 1/2 green bell pepper, chopped
- 1 cup halved snap peas
- 2 teaspoons fresh minced ginger
- 2 cloves garlic, minced
- 1-6 tablespoons red curry paste*
- 1 1/2 cups low-sodium chicken broth
- 14 ounce can unsweetened coconut milk
- 1 or 2 teaspoons cornstarch*
- 1 teaspoon fish sauce
- 1 Tablespoon lime juice, about 1 small lime
- 1 Tablespoon light brown sugar
- 1/2 pound boneless skinless chicken breast, chopped (or uncooked shelled shrimp)
- 1 cup Thai basil leaves, loosely packed
Fried Shallots:
- 2 shallots, sliced very thinly into rounds
- 3 Tablespoons oil, canola, vegetable, or coconut oil
Garnishes:
- fresh cilantro
- hot cooked rice, jasmine or white rice, optional
Saute Veggies: Heat oil in a pot over medium heat. Add leeks and sauté for a few minutes until softened. Add yams, cabbage, bell pepper, and snap peas and sauté over medium-high heat for 2 minutes. Reduce heat to medium and add ginger, garlic, and curry paste and sauté for 3 minutes. Add chicken, if using.
Simmer: 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: Meanwhile, 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 golden brown, remove to a paper towel lined plate and set aside.
Finish Curry: To the curry, stir in fish sauce, brown sugar, lime juice (and shrimp, if using). Simmer 5 more minutes. Stir in Thai basil leaves.
Serve: Top 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.
Notes
Curry Paste: Spice level of curry paste varies by brand, for example, if using Thai Kitchen brand, I use the entire 4 ounces container for a mild/medium spice curry. If using Mae Ploy curry paste it’s hotter so I use 1-3 Tablespoons. You can also make curry paste from scratch. Start with less and add more, for more heat and bolder flavor.
Cornstarch: I love to serve this as a soup so I only add 1 teaspoon cornstarch, but if you want the broth thicker to serve over rice, add 2.
Veggie Substitution: add broccoli, green beans, zucchini, carrots.
Tofu: If you’d like to add tofu, I suggest air frying or baking it first, and then stir in towards the end.
Make Ahead Instructions: Store red curry in the fridge for 3-4 days. Rewarm on the stove.
Freezing Instructions: 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 Inspired by Buttercup Ice Creams and Chowders in Nehalem, OR
Nutrition
Calories: 521kcal, Carbohydrates: 40g, Protein: 11g, Fat: 37g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 14mg, Sodium: 171mg, Potassium: 1220mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1418IU, Vitamin C: 49mg, Calcium: 78mg, Iron: 3mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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