Easy Thai Red Curry Recipe – Freshly Ingredients

Imagine a cool evening, you gathered with friends or family around the table. A Thai red curry simmering in the kitchen fills the air with enticing aromas. 

You serve it alongside fluffy jasmine rice, a vibrant salad with fresh herbs, or even fresh spring rolls packed with veggies. Each bite of the curry, with its luscious coconut milk, packs a punch that complements the cooling rice and crisp salad.

You can even add a refreshing cucumber salad drizzled with lime for that extra zing. Trust me, every element on that table works harmoniously, making for a delightful meal.

Ingredients

Before we get cooking, here’s a clear list of what you'll need for this delicious Thai red curry:

- 2 tablespoons coconut oil (or another preferred cooking oil)

- 1 cup finely chopped onion (white or yellow)

- 4 large garlic cloves, minced

- 1 teaspoon ground ginger

- 1 teaspoon ground coriander

- 4-6 tablespoons Thai red curry paste (adjust to taste)

- 1 can full-fat coconut milk (14 ounces)

- 1 tablespoon dark brown sugar (or more to taste)

- 1 tablespoon fish sauce

- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips (about 3 inches long and ½ inch wide)

- 1 cup shredded or julienned carrots

- 1 cup red bell pepper, thinly sliced (about half a large bell pepper)

- Zest and juice of 1 lime

- ¼ cup fresh cilantro, chopped and divided

- 1 tablespoon toasted sesame oil

- ½ cup baby spinach

- ½ teaspoon sea salt (or more to taste)

How to Make Easy Thai Red Curry

Step 1: Sauté the Aromatics

Let’s start by warming up that coconut oil in a large skillet over medium heat. When it shimmers, toss in the finely chopped onions. 

These need about 5 minutes to soften and become translucent. Keep an eye on them—this is where the magic begins.

Once the onions are ready, add in the minced garlic, ground ginger, and ground coriander. The aroma that fills the kitchen will be irresistible. 

Stir this mixture for 1-2 minutes, just until the garlic starts to become fragrant.

Step 2: Introduce the Curry Paste

Next, it's time to make things interesting! Add the Thai red curry paste. Here’s a pro tip: don’t be shy. 

Start with 4 tablespoons, taste, and then decide if you want more. Stir this into your base and let the spices bloom for another minute.

Step 3: Pour in Coconut Milk & Sweetness

Now we bring in the creaminess. Add the can of full-fat coconut milk, making sure to scrape up any tasty bits stuck to the bottom of the skillet. 

Stir in the dark brown sugar and fish sauce. This combination creates layers of flavor you won’t forget. Allow it to simmer gently for 5 minutes so everything melds.

Step 4: Cook the Chicken

The next step is crucial. Carefully add the thin strips of chicken into the curry. Stir everything together, ensuring that every piece is coated with that delightful sauce. 

Cook for about 10-15 minutes or until the chicken is cooked through, stirring occasionally.

Step 5: Add the Veggies

At this point, toss in the shredded carrots and thinly sliced bell peppers. These veggies add color and crunch, making the dish a feast for the eyes and the palate. 

Stir them in and continue cooking for another 5-7 minutes until everything is tender.

Step 6: Finish with Freshness

Before serving, stir in the baby spinach. It wilts quickly and adds a beautiful touch. Remove the skillet from heat, and finish with lime zest, lime juice, and half of the chopped cilantro. Drizzle the toasted sesame oil over the top for that final touch.

Recipe Notes

• Coconut Oil: Gives a hint of sweetness to the base. You can also swap for olive oil, but it won’t quite capture that authentic Thai essence.
  
• Curry Paste: The quality of the curry paste can alter the dish. Brands like Maesri or Thai Kitchen are usually reliable.
  
• Chicken Alternative: Feel free to use tofu or shrimp if that suits your dietary preferences better.
  
• Veggies: Don't hesitate to play around! Add zucchini or snap peas based on what you have on hand.
  
• Lime: The zest gives a burst of fragrance, while the juice brightens the flavor perfectly.
  
• Cilantro: I know it’s a divisive herb, so if it’s not your favorite, feel free to omit it.
  

Recipe Variations

If you want to switch things up a bit, here are few variations to consider:

• Vegetarian/Vegan Version: Use tofu instead of chicken and vegetable broth instead of fish sauce. You can also add chickpeas for protein.
  
• Seafood Variation: Swap out the chicken for shrimp. Just add them a few minutes before cooking is complete.
  
• Extra Veggies: Toss in broccoli, snow peas, or eggplant for more texture. Just adjust cooking times accordingly.
  
• Spicy Level: For more heat, include sliced chili peppers or a splash of sriracha.
  
• Serving Options: Serve over rice, quinoa, or even be adventurous and serve it with cauliflower rice.

Conclusion

In the end, making an easy Thai red curry doesn’t just fill your tummy; it creates a sense of coming together, sharing flavors, and enjoying a meal that’s both comforting and exciting. Every step, every ingredient comes together to create something truly delicious.

This recipe is more than just a meal; it's an experience you can customize and share with loved ones. Whether you’re cooking for friends or enjoying a quiet night at home, this dish is bound to be a favorite. 

Don’t hesitate to get creative and make it your own. Bon appétit!

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