Thai red curry is spicier than yellow curry but milder than the green (link to my green curry recipe here).  These are incredibly easy to make and like Chinese stir fries, you can pretty much throw in any meat and/or vegetables that you happen to have around.  I like to make these with chicken and at least 2 types of differently coloured vegetables.  Personally, my favourite thing to put into a thai red curry is fresh Japanese enoki mushrooms.  This curry is great when made to be vegetarian/vegan too.

Simple Thai Red Curry Recipe

serves 4

1 large chicken breast, sliced thinly (optional)

1 to 2 tablespoons red curry paste or to taste (my favourite brand of curry paste is Mae Ploy)

1 can (560 ml) coconut milk of thick consistency (of all the brands that I’ve tried, and I’ve tried many, the best brand is Mae Ploy)

1 zucchini, cut in half lengthwise and then sliced crosswise

1 package fresh (or 1 can) Japanese enoki mushrooms (if fresh, the larger the better and remove and discard the roots, then wash)

1 small can baby corn, cut into bite sized pieces

2 teaspoons fish sauce (the best brand is ‘Three Crabs’; the colour should be of brewed tea; the darker the colour, the worse the quality)

juice of 1 lime

2 tablespoons vegetable oil

crushed peanuts, thai basil leaves, dollop of coconut cream (optional for garnish)

(Note:  You could use any combination of vegetables that you’d like.  I prefer to use 2 or 3 types of vegetables that are differently coloured.)

Heat 2 tablespoons oil in a heavy bottomed pot or a ceramic dutch oven over medium heat.  Stir fry the red curry paste until heated through and fragrant.  Then add the coconut milk gradually, stirring constantly to mix well.  Bring the coconut milk to a boil.  Add the meat and vegetables and bring to a boil, stirring occasionally.  If the curry is too thick, add water half a cup at a time.  Let the curry boil gently for a few minutes until the vegetables have softened and the meat is cooked through.  Do not overcook.   Remove from heat when done.  Add the fish sauce and lime juice and stir.  Taste and adjust seasoning (fish sauce, lime juice, curry paste).  Ladle onto a plate with rice.  Top with garnish (optional).  Serve hot.