This Thai Red Curry recipe always makes such a satisfying lunch and the spicy, creamy broth makes a super yummy base for whatever seasonal vegetables and protein you have on hand. I always start with a can of red curry paste- I’ve found Maesri to have the best flavour and least additives- it’s also readily available at Asian supermarkets:
Tinned curry paste is great for convenience and saving time. I’ll always freshen up the flavour a bit by adding some fresh garlic, ginger and lemongrass, as well as extra kaffir lime leaves and chilli. Fry this up in some coconut oil, then add coconut milk, stock, brown sugar and fish sauce- and that’s your base!
I tend to prepare this curry with barramundi or chicken breast, and will add whatever seasonal vegetables I have on hand. Serve it over steamed jasmine rice, rice noodles or dilute further with some stock for a deliciously hearty soup.
Coconut Red Curry
- 5 large red capsicums- chopped into 1cm strips
- 650 g butternut pumpkin- chopped into 2 cm cubes can also be substituted with eggplant, zucchini or sweet potato
- ½ tbsp coconut oil
- 2 large brown onions- thinly sliced
- 60 g red curry paste Maesri is my preferred brand
- 1 tsp fresh ginger- minced
- 1 tsp fresh garlic- minced
- 1 tsp lemongrass- minced (white part only)
- 1 can light coconut milk
- 3 kaffir lime leaves- roughly torn
- 1 long red chilli- finely sliced
- 300 ml chicken or vegetable stock
- ½ tbsp palm or brown sugar
- 1 tbsp fish sauce
- 5 barramundi fillets sub with chicken breast
- 12 thai basil leaves
- 1 lime- quartered
- rice noodles or jasmine rice- to serve
- Pre-heat the oven to 180°C. Place your chopped veggies over several baking sheets, season with salt & pepper and roast for 30 minutes or until lightly coloured. Set aside and allow to cool
- Heat the coconut oil in a large saucepan over medium-high heat. Add the onions and cook for 3 minutes or until starting to soften
- Add the curry paste, ginger, garlic and lemongrass. Stir rapidly and fry for 3 minutes or until the paste starts to spit
- Add the coconut milk, kaffir lime leaves and chilli and stir to combine. Cook until the coconut milk starts bubbling.
- Reduce the heat to medium. Add the stock, sugar and fish sauce and stir to combine. Bring to a gentle simmer.
- Add the barramundi fillets, place a lid over the pan and simmer for 7 minutes or until the fish is cooked.
- Add the roasted vegetables into the saucepan and stir until everything is combined. Add a little bit of water or stock if the curry is starting to get too thick
- Spoon the curry into serving bowls over rice noodles or steamed jasmine rice. Add some fresh Thai basil over the top and serve with a wedge of lime.