Wednesday, April 18, 2012

Thai-inspired red curry

I absolutely adore Thai food, with its fresh and tangy flavours of basil, lime, cilantro, lemongrass and chilies, but I've found it rather difficult to recreate the complex layers of a red curry at home. With a little experimentation every time, I'm getting closer. If anyone out there is familiar with Thai cooking, I'd really appreciate your suggestions or advice!! I usually make this dish with pineapple but I had a bunch of baby bok choy to use up so I decided to throw it in instead, even though it's more commonly associated with Chinese cooking. Why not? This recipe serves 2-3 people.

Heat 1 T vegetable oil in a large pot over medium-high heat. Add 1 large onion, finely diced, 4 cloves garlic, finely diced, and 2 T grated ginger. Cook until onion is translucent but not brown, stirring regularly. Add 2-4 T of Thai red curry paste (depending how spicy you want it) and cook for another minute, stirring to avoid burning it. Add 2 cups of homemade or canned chicken stock, 1 can of light coconut milk, the juice and zest of one lime and 2 T brown sugar. Bring mixture to a simmer. Add 1 stalk of bruised lemongrass and a large handful of fresh lime leaves. I had a Thai green curry spice blend on hand so I also added 1 T of that. Add your vegetable(s) and simmer for another couple of minutes until crispy-soft. Green beans, carrots and bamboo shoots all work well. Season to taste.

In a separate pan, fry 4-6 chicken thighs in a small amount of oil until cooked through (or oven bake). Add chicken and 1 1/2 cups of cooked shrimp to curry sauce. Simmer for another minute or two. Serve over rice with lime, fresh basil and/or cilantro. I added a couple of teaspoons of Sambal Oelek (also not typically Thai) just before serving, for extra heat.

Sprinkle toasted chopped peanuts on top. 
Add a split hot chili to the mixture after bringing to a simmer.
Substitute coconut milk for half the water when preparing rice.

For this post I'm linking up with Carole's Chatter Food on Friday - Go Asian edition


  1. I love curry! This looks so good! I've missed you Kat. How are you?

  2. i loooove curry! :)

    <3, Mimi
    Poshlocket Giveaway: Win a Shelly Fabric Choker

  3. Ohh, that curry looks yumm!! BTW we Love your blog! Follow you for sure! ;) Perhaps you could drop by our blog for more inspirations? :)

    MLU the blog.

  4. wow...looks really good...i love spicy food. Thai food is also one of my favorites. Thanks for sharing the recipe...easy enuff for cooking dummies like me. Bak choy is a good way to make this dish more healthy


  5. Great that you linked in, thanks.


I genuinely enjoy reading everyone's comments. Thank you for taking the time to share your thoughts!