Thai Red Curry
A super simple and delicious Thai red curry dish that you are going to love! The flavors work so well together, and it's really easy to customize to your liking. Add whatever vegetables or protein you have on hand. Best of all, everything comes together in one pot with no crazy techniques required.
Any special ingredients?
Honestly, no. You can find almost everything at your local grocery store. I purposely didn't use palm sugar or Thai basil (the more authentic way) to make all the ingredients more accessible. The hardest things to find might be Thai red curry paste and fish sauce, but these days, they're pretty readily available.
Why is this sauce darker than most red curries?
The brown sugar and searing! Feel free to use white sugar, but the searing and fond left behind in the pan add so much flavor. You can sear your protein in a separate pan and make the curry in a fresh pot, but trust me, keep those flavors and use that fond for a rich, delicious, and luxurious curry!
Recipe
Prep: 15 min
Marinate: 30 minutes
Cook: 30 minutes
Total: 1 hour 15 mins
Yields: 4 servings
This recipe is for paid subscribers
Become a Full Access subscriber to unlock the full recipe and so much more!
This post is for subscribers only
Become a Full Access member to continue reading and unlock the complete recipe library, including detailed instructions and exclusive step by step recipe videos.
Already a paid subscriber? Log in
