Thai red curry

New version (August 2020)

  • 1 can coconut milk
  • 2-4 Tbsp red or panang curry
  • Basil
  • 1 Tbsp brown sugar
  • Fish sauce
  1. In a wok or saute pan, bring 3/4 cup of the coconut milk to a boil and let it reduce until it’s thick and creamy, stirring frequently.
  2. Add the curry paste, and keep stirring for a few minutes until it gets really thick and aromatic.
  3. Add brown sugar, and kaffir lime leaves if using, then cook it for a minute or so.
  4. Add meat/seafood and toss it with the curry paste. You want to separate the pieces quite quickly so they will cook evenly.
  5. Once the meat is about half way cooked, add the rest of the coconut milk and stir just until the meat is fully cooked.
  6. Add pre-blanched veggies and take off heat. Add a splash of fish sauce.
  7. At this point if it looks too dry and you want something a little more saucy, you can just add a splash of water.

Old version

  1. In a medium saucepan, sautee 2.5 tbsp red curry paste in olive oil over medium heat until aromatic (~2 min).
  2. Add ½ can coconut milk and whisk into the curry paste, so the curry paste breaks up.
  3. Add ¼ can water (or clam juice).
  4. Bring to a simmer.
  5. Add ¼ tsp fish sauce and 2 tsp sugar.
  6. Add vegetables, meat or seafood once curry is simmering. Add the items that take longest to cook first, then add the quick cooking items, so as not to overcook them.
  7. Cook until vegetables, meat or seafood is done.
  8. Serve with rice.