red thai curry recipe
The Best red thai curry recipe
I love this recipe because it’s so versatile—you can make it for a big meal with friends or serve it as a quick weeknight dinner. The kids always ask for seconds, and honestly, I don’t blame them. It’s got that perfect balance of heat and sweetness that keeps things interesting, and the coconut milk makes it feel indulgent without being too heavy. Plus, I’ve noticed that it’s actually pretty good for you too. The coconut milk adds healthy fats, and the vegetables in the curry—like bell peppers, tomatoes, and herbs—bring in vitamins and fiber. It’s not a super-light meal, but it’s not the kind of dish that leaves you feeling sluggish afterward. My husband says it’s the only curry he’ll eat more than once a month, and my kids have even started asking for it on their own, which is always a win. It’s that kind of dish that feels like a little gift—something that brings people together, makes the food taste amazing, and doesn’t take too much effort to make.
Red Thai Curry (Gaeng Keow Wan)
A vibrant and spicy Thai curry with a rich tomato-based sauce, featuring coconut milk, lemongrass, and chili for a perfect balance of flavors. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 tbsp red curry paste (adjust spice level as needed)
- 1 stalk lemongrass, bruised and minced
- 1-inch galangal, sliced
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp vegetable oil
- 1 can (400ml) coconut milk
- 1 cup tomato sauce
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup Thai eggplant or bamboo shoots (optional)
- 1 cup Thai basil leaves
- 1 cup chicken or vegetable broth
- 1 lb chicken thighs or tofu (for vegetarian)
- 1 cup Thai basil leaves (for garnish)
👨🍳Directions
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1
In a pot, heat oil over medium heat. Add the red curry paste and stir for 1-2 minutes until fragrant. Add lemongrass, galangal, fish sauce, and sugar. Stir for another 2 minutes. -
2
Pour in the coconut milk and tomato sauce, stirring well to combine. Add chicken or vegetable broth and bring to a gentle simmer. -
3
Add sliced chicken (or tofu) and cook for 10-12 minutes until fully cooked. Stir in sliced bell pepper and optional vegetables like eggplant or bamboo shoots. Simmer for another 5-7 minutes. -
4
Remove from heat and stir in lime juice. Garnish with fresh Thai basil leaves before serving.
🔧Equipment
- Large pot or deep skillet
- Wooden spoon
- Knife and cutting board
- Measuring spoons
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
- Adjust spice level by adding more or less red curry paste.
- For extra flavor, add a pinch of turmeric or kaffir lime leaves.
- Serve with steamed jasmine rice.
- Can be made vegetarian by substituting tofu or mushrooms.
Watch Video Of How Red Thai Curry (Gaeng Keow Wan) Works
❓ Frequently Asked Questions About Red Thai Curry (Gaeng Keow Wan)
What is the best way to prepare the red Thai curry paste to ensure it has the perfect balance of flavors?
To achieve the perfect balance, start by toasting the paste ingredients like galangal, lemongrass, and red chili in a dry pan until fragrant (about 2-3 minutes). Then, add a splash of water to prevent burning, simmer until thickened, and adjust seasoning with salt and a pinch of sugar. For depth, let it cool slightly before using to avoid burning the curry.
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Why does my red Thai curry taste too spicy, and how can I reduce the heat?
If your curry is too spicy, the issue often lies in the paste—some store-bought pastes contain more chili than needed. To reduce heat, remove some chili stems before blending, use fewer chilies in the paste, or add coconut milk gradually while stirring. For cooked curry, stir in a spoonful of coconut cream or a splash of coconut milk to dilute the spice. Always taste as you go!
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Can I substitute common ingredients in the red Thai curry recipe, and if so, which ones work best?
Yes! Here are some practical swaps:
– Galangal: Use ginger or turmeric (though galangal’s unique aroma is best).
– Lemongrass: Fresh or frozen works, but remove the tough outer layer.
– Red chili: Use green chilies or a mix of red and green for milder heat.
– Coconut milk: Heavy cream or light coconut milk can work, but texture may differ.
– Thai basil: Substitute with regular basil (though flavor won’t be identical).
– Pork: Use chicken, shrimp, or tofu for vegetarian versions.
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How do I know when the red Thai curry is done, and what’s the ideal consistency?
The curry is done when the sauce thickens slightly into a glossy, slightly sticky consistency (like a gravy). The meat should be tender and cooked through (pork/chicken should reach 165°F/74°C). The ideal texture is rich and slightly thickened, not soupy. Stir in a bit of water or coconut milk if it’s too dry, but avoid making it watery. Taste and adjust seasoning (salt, sugar, lime) at the end.
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What are the best proteins to pair with red Thai curry, and how do I prepare them properly?
The best proteins are tender and absorb the curry’s flavors well:
– Pork: Use shoulder or belly, cut into bite-sized pieces, and brown thoroughly before adding to the curry. Marinate in lime juice and curry paste for extra depth.
– Chicken: Thighs or drumsticks work best (bone-in for richer flavor). Cook until fully done (no pink inside) and slice before adding.
– Shrimp: Peel, devein, and cook quickly in the curry (3-4 mins) to avoid overcooking. Use whole shrimp for a more authentic texture.
– Tofu: Press, cube, and pan-fry until crispy before adding to the curry (works well for vegan versions).
– Beef: Use ground beef or thinly sliced sirloin, searing first for a rich base. Avoid tough cuts like flank steak unless sliced thinly.
