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To make a delicious Easy Thai Red Curry, gather these key items: - 1 tablespoon coconut oil - 1 medium onion, thinly sliced - 2 cloves garlic, minced - 1 inch piece of ginger, finely grated - 1 red bell pepper, cut into strips - 1 cup bamboo shoots, drained and rinsed - 1 can (14 ounces) coconut milk - 3 tablespoons Thai red curry paste - 1 tablespoon brown sugar - 2 tablespoons soy sauce - 1 cup snap peas, trimmed - 1 cup fresh spinach, rinsed - Fresh basil leaves, for garnish - Cooked jasmine rice, for serving These ingredients provide a lovely mix of flavors and textures. The coconut milk adds creaminess, while the red curry paste gives it a nice kick. You can enhance your curry with these optional ingredients: - Lime juice for brightness - Chopped cilantro for freshness - Red chili for extra heat - Peanuts for a crunchy texture These extras can take your dish to the next level. A squeeze of lime juice can brighten the flavors. Cilantro adds a fresh touch that complements the spices well. If you can’t find an ingredient, don’t worry! Here are some easy swaps: - Use olive oil instead of coconut oil. - Swap red bell pepper for yellow or green. - Try other veggies, like zucchini or carrots. - Use vegetable broth if you need a lighter base. These substitutions keep your dish tasty without losing its essence. Feel free to mix and match based on what you have at home! {{ingredient_image_2}} Start by heating coconut oil in a large skillet or wok over medium heat. You want the oil to shimmer. Next, add the thinly sliced onion. Sauté it for 3-4 minutes. Stir it occasionally until it turns translucent. This step builds a strong flavor base. After the onion, add minced garlic and grated ginger. Stir for one minute until you smell their aroma. This adds depth to our dish. Now, add the red bell pepper strips and bamboo shoots to the skillet. Cook these for an additional 2-3 minutes. You want the bell pepper to soften a bit. Then, pour in the can of coconut milk. This makes the curry creamy and rich. Stir in the red curry paste, brown sugar, and soy sauce. Mix well so all ingredients blend together. You want the curry paste fully dissolved. Increase the heat slightly and bring the mixture to a gentle simmer. Once it starts simmering, add the snap peas and fresh spinach. Cook for another 4-5 minutes. The snap peas should be tender-crisp, and the spinach should wilt nicely. Taste the curry and adjust the seasoning if needed. You can add a pinch of salt or more sugar. Finally, remove the skillet from heat. Garnish with fresh basil leaves before serving. Enjoy your delicious curry over fluffy jasmine rice! To get the best Thai taste, use fresh ingredients. Fresh veggies, herbs, and spices make a big difference. Always choose good quality coconut milk. It should be creamy and rich. When you pick red curry paste, look for brands that are made in Thailand. They tend to have a better flavor. Adding a touch of brown sugar helps balance the heat and adds depth. Use fresh basil leaves as a garnish. They give a lovely aroma and taste. One common mistake is not cooking the onion long enough. You want it soft and sweet. If you skip the garlic and ginger, your dish will lack flavor. Another mistake is adding too much water. This can dilute the rich taste of the curry. Don't forget to taste the curry. This way, you can adjust flavors before serving. Lastly, avoid overcooking the snap peas. They should be tender-crisp for the best texture. To adjust spice levels, start with less red curry paste. You can always add more later. If your curry becomes too spicy, add more coconut milk. This will help cool it down. A spoonful of brown sugar can also reduce heat. For those who love heat, try adding sliced fresh chili peppers. They give a nice kick without overpowering the dish. Enjoy finding your perfect spice balance! Pro Tips Fresh Ingredients: Use fresh vegetables and herbs for the best flavor and texture in your curry. Adjusting Spice Level: Feel free to add more or less red curry paste based on your heat preference. Protein Additions: For added protein, consider incorporating tofu, chicken, or shrimp into the curry. Storage Tips: Leftover curry can be stored in an airtight container in the fridge for up to three days; reheat gently. {{image_4}} You can easily make this red curry vegan or vegetarian. Use tofu instead of meat. Firm tofu absorbs the curry flavor well. You can also add more veggies like carrots or eggplant. These add texture and taste. For a plant-based protein boost, try chickpeas or lentils. They blend well with the dish. If you want to add protein, chicken is a great choice. Use boneless, skinless chicken thighs or breasts. Cut them into bite-sized pieces before cooking. For a seafood twist, add shrimp. Just toss them in during the last few minutes of cooking. Tofu is perfect for a meatless meal. Press and cube it, then add it early to soak up all the flavors. To make this dish healthier, swap the coconut milk for light coconut milk. This reduces fat but keeps creaminess. You can also add extra greens like kale or Swiss chard. Both pack nutrients and taste great. If you want less sugar, cut back on brown sugar or use a natural sweetener like maple syrup. These changes keep your meal tasty and healthy. After you enjoy your Easy Thai Red Curry, store any leftovers in an airtight container. Let the curry cool to room temperature first. This step helps keep it fresh. Place the container in the fridge. It will stay good for about 3 to 4 days. When you’re ready to eat, a quick reheating will bring it back to life. If you want to keep your curry longer, freezing is a great option. First, let the curry cool down completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly. Your Easy Thai Red Curry will last up to 3 months in the freezer. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat your curry, you have a couple of great options. You can use the microwave or the stovetop. - Microwave: Place your curry in a microwave-safe bowl. Cover it with a lid or microwave-safe wrap. Heat on high for 1-2 minutes. Stir halfway through to ensure even heating. - Stovetop: Pour the curry into a small pot. Heat over medium-low heat. Stir occasionally until hot. This method helps keep the flavors intact. Remember, don’t let it boil! This way, you keep your Easy Thai Red Curry tasty and fresh. Thai red curry is a mix of rich flavors. It uses coconut milk, which gives it a creamy base. The main ingredients include onion, garlic, ginger, and red bell pepper. You also need bamboo shoots and snap peas for crunch. The key flavor comes from red curry paste, which has spices and herbs. I add brown sugar and soy sauce for balance. Fresh spinach and basil add color and taste. This mix makes a warm and tasty dish. Yes, you can make Thai red curry without coconut milk. If you want a lighter version, use vegetable broth instead. You can also try almond milk or cashew cream for a nutty flavor. These options will change the texture and taste a bit. But you'll still get a nice curry. Just remember to adjust the seasoning to match your new base. To make Easy Thai Red Curry spicier, you can add more red curry paste. Start with an extra half tablespoon and taste. You can also add fresh chili peppers for heat. Sliced Thai bird’s eye chilies work well. If you like smoky flavors, try adding a dash of chili oil. Always taste as you go to find the right level of spice for you. We explored the key ingredients for Easy Thai Red Curry. You learned about essential, optional, and substitute ingredients to enhance flavor. The step-by-step guide showed how to prepare and cook for the best taste. Remember the tips to keep your curry authentic and avoid common mistakes. There are tasty variations you can try, including vegan options and protein additions. Lastly, storing and reheating your curry can keep it fresh for later. With these skills, you can enjoy a delicious Thai red curry anytime. Happy cooking!

Easy Thai Red Curry

A quick and flavorful Thai red curry with vegetables and coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, finely grated
  • 1 red bell pepper cut into strips
  • 1 cup bamboo shoots, drained and rinsed
  • 1 can (14 ounces) coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 cup snap peas, trimmed
  • 1 cup fresh spinach, rinsed
  • to taste fresh basil leaves, for garnish
  • as needed cooked jasmine rice, for serving

Instructions
 

  • Begin by heating the coconut oil in a large skillet or wok over medium heat until shimmering.
  • Add the sliced onion to the pan and sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and slightly softened.
  • Incorporate the minced garlic and grated ginger, stirring for one minute longer until you can smell their delightful aroma.
  • Add the sliced red bell pepper and bamboo shoots to the skillet, cooking for an additional 2-3 minutes until the bell pepper softens slightly.
  • Carefully pour in the coconut milk, and stir in the red curry paste, brown sugar, and soy sauce. Mix thoroughly to ensure that all ingredients are well combined and the curry paste is fully dissolved.
  • Increase the heat slightly and bring the mixture to a gentle simmer. Once simmering, add the snap peas and fresh spinach. Cook for another 4-5 minutes, or until the snap peas are tender-crisp and the spinach has wilted beautifully.
  • Taste the curry and adjust seasoning if necessary—feel free to add a pinch of salt or more sugar depending on your preference.
  • Remove the skillet from heat and garnish with an ample sprinkle of fresh basil leaves, enhancing both flavor and presentation.
  • Serve the warm, fragrant curry over a bed of fluffy cooked jasmine rice, enjoying the perfect balance of flavors and textures.

Notes

Adjust the spice level by adding more or less curry paste.
Keyword curry, quick meal, Thai, vegetarian