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- 1 tablespoon coconut oil - 1 onion, sliced - 2 cloves garlic, minced - 1 inch ginger, grated - 1 red bell pepper, sliced - 1 cup bamboo shoots, drained - 1 can (14 oz) coconut milk - 3 tablespoons Thai red curry paste - 1 tablespoon brown sugar - 2 tablespoons soy sauce - 1 cup snap peas - 1 cup fresh spinach - Fresh basil leaves for garnish - Cooked jasmine rice for serving If you cannot find coconut oil, use vegetable oil. For a lighter taste, swap coconut milk for almond or oat milk. Thai red curry paste gives strong flavor. If you don’t have it, use curry powder or red chili paste, but the taste will differ. Bamboo shoots can be replaced with sliced carrots for crunch. If snap peas are not available, green beans or bell peppers work well. Choose firm, shiny bell peppers. They should feel heavy for their size. For onions, pick those that are smooth and dry. Look for bright green snap peas. They should snap easily when bent. Fresh spinach should be vibrant and crisp. Avoid any leaves that are wilted or yellow. When buying ginger, select firm pieces with smooth skin for the best flavor. {{ingredient_image_1}} 1. First, heat 1 tablespoon of coconut oil in a large skillet over medium heat. 2. Next, add 1 sliced onion. Sauté for about 3-4 minutes until it looks clear. 3. Then, stir in 2 minced cloves of garlic and 1 inch of grated ginger. Cook for 1 minute. 4. Now, add 1 sliced red bell pepper and 1 cup of drained bamboo shoots. Cook for 2-3 minutes until they soften a bit. 5. Pour in 1 can (14 oz) of coconut milk. Add 3 tablespoons of Thai red curry paste, 1 tablespoon of brown sugar, and 2 tablespoons of soy sauce. Mix well. 6. Bring the mix to a simmer, then add 1 cup of snap peas and 1 cup of fresh spinach. Cook for 4-5 minutes until the snap peas are bright green and the spinach wilts. 7. Taste the curry and adjust the seasoning if needed. 8. Remove from heat and garnish with fresh basil leaves. 9. Serve the curry hot over cooked jasmine rice. The total time for this dish is about 30 minutes. Prep takes 10 minutes and cooking takes 20 minutes. For best results, have all your ingredients ready before you start cooking. This makes the process smooth and easy. Always keep an eye on the heat. You want a gentle simmer, not a boil. To get the best flavor, use fresh ingredients. Fresh basil adds a bright taste. Adjust the curry paste for your spice level. If you like it spicier, add more paste. For a sweeter touch, add a little more brown sugar. Tasting as you go helps you find the perfect balance. To get true Thai taste, use fresh ingredients. Fresh garlic, ginger, and herbs bring bright flavors. Always choose high-quality red curry paste. Look for one with natural ingredients. Coconut milk must be full-fat for creaminess. Heat coconut oil well before adding onions. This step unlocks the aroma. Sauté slowly for a sweet base. Avoid using low-quality curry paste; it lacks flavor. Don’t skip the brown sugar; it balances the spice. Overcooking vegetables makes them mushy. Ensure snap peas stay crisp and colorful. Do not rush the simmering process; it’s key for depth. Using too much water can dilute flavors. Taste often and adjust as needed. If you prefer less heat, reduce curry paste. Start with one tablespoon and taste. You can add more later if desired. For extra spice, add sliced fresh chili peppers. Mix in a dash of chili flakes for warmth. Remember, serving with jasmine rice cools heat. Adjusting spice is all about balance. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your curry, making it more vibrant and delicious. Adjust Spice Level: If you prefer a milder curry, start with less red curry paste and gradually add more to taste. Make it Creamier: For a creamier texture, you can add an extra can of coconut milk or a splash of heavy cream. Customize Your Veggies: Feel free to substitute or add your favorite vegetables like carrots, zucchini, or broccoli for variety. {{image_2}} You can make this Thai red curry vegetarian or vegan. Swap out the chicken or shrimp for tofu or tempeh. Both options soak up the flavors well. Use vegetable broth instead of chicken broth. This dish stays tasty and filling. You can add more veggies, too. Consider mushrooms or zucchini for extra texture. If you like meat, chicken and shrimp work great. Cut chicken into bite-sized pieces. Cook it after the onions. For shrimp, add them when you add the coconut milk. They cook fast and are juicy. You can also use beef or pork. Just ensure they are cut thin. Switching up the veggies can change the dish each time. In spring, try asparagus or green beans. In summer, use corn or eggplant. Fall and winter veggies like squash or carrots add warmth. Feel free to mix and match. This way, you can enjoy fresh flavors year-round. To store leftovers of Easy Thai Red Curry, let it cool first. Use an airtight container for best results. Place the curry in the container and seal it tightly. Store it in the fridge for up to 4 days. This keeps the flavors fresh and ready for your next meal. You can also freeze this curry for longer storage. Use freezer-safe containers or bags. Make sure to leave some space for expansion when freezing. Label the containers with the date and name. You can freeze it for up to 3 months. When ready to eat, just thaw it overnight in the fridge. To reheat, use a skillet over medium heat. Add a splash of water or coconut milk to keep it creamy. Stir occasionally until it’s heated through. You can also use the microwave. Heat it in short bursts, stirring in between. This will help keep the flavors bright and tasty. Enjoy your delicious curry! Thai red curry is a rich and flavorful dish. It uses coconut milk and red curry paste. The paste blends herbs and spices like chili, garlic, and ginger. You can add many vegetables and proteins, making it versatile. The taste is creamy, spicy, and aromatic. Each bite offers a burst of flavor that warms the soul. Yes, you can make Thai red curry in advance. It stores well in the fridge for up to three days. The flavors deepen over time, making it even better. Just reheat it on the stove when ready to eat. Avoid overcooking the veggies during reheating for best results. Thai red curry pairs well with jasmine rice. The rice soaks up the sauce nicely. You can also serve it with rice noodles or quinoa. Fresh herbs like cilantro or basil add a nice touch. Adding a side salad can make the meal more refreshing. This recipe can be adjusted for spice levels. The Thai red curry paste gives it a nice kick. If you prefer less heat, use less paste. For more spice, add fresh chili or extra paste. Always taste as you go to find your perfect balance. We explored how to make a tasty Thai red curry. I shared key ingredients and their substitutes. You learned tips for picking fresh produce. We covered cooking steps, timing, and flavor tips for great results. For authenticity, I included tricks to avoid common mistakes and adjust spice levels. You also discovered variations for different diets and storage tips for leftovers. With these insights, you can now create your perfect dish. Enjoy the cooking journey!

Easy Thai Red Curry

A quick and flavorful Thai red curry made with fresh vegetables and coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 whole onion, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 whole red bell pepper, sliced
  • 1 cup bamboo shoots, drained
  • 1 can (14 oz) coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 cup snap peas
  • 1 cup fresh spinach
  • to taste fresh basil leaves for garnish
  • for serving cooked jasmine rice

Instructions
 

  • In a large skillet or wok, heat the coconut oil over medium heat.
  • Add the sliced onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the sliced red bell pepper and bamboo shoots, cooking for another 2-3 minutes until slightly tender.
  • Pour in the coconut milk and stir in the red curry paste, brown sugar, and soy sauce. Mix well to combine all the ingredients.
  • Bring the mixture to a simmer, then add the snap peas and spinach. Cook for an additional 4-5 minutes, or until the peas are tender-crisp and the spinach is wilted.
  • Taste and adjust seasoning as necessary.
  • Remove from heat and garnish with fresh basil leaves.
  • Serve hot over cooked jasmine rice.

Notes

Serve with jasmine rice for a complete meal.
Keyword curry, quick meal, Thai, vegetarian