Thai Red Curry

Thai Red Curry

March 19, 2019 Off By Laura Hartline
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I never had Thai food growing up. It wasn’t until some friends encouraged us to go to a local Thai restaurant that I fell in love with Thai food. Now it is pretty much the only place I want to go on my birthday. If a town has a good Thai restaurant, it’s got to be a good town.

Every time I go to a Thai restaurant I make sure that massaman is ordered for the table. It is my FAVORITE Thai curry dish. This dish is similar to massaman but without the peanuts (because my girls don’t like them). It has loads of veggies in it and when you put the soup together, you might think it is too much. Don’t worry, the veggies will cook down and everything will be fine. Also, I use tofu in this recipe but feel free to substitute chicken, pork or beef. It is so good and the leftovers are even better!

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Thai Red Curry

Red curry paste, veggies, coconut milk, and tofu make this red curry a delicious meal.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 1 onion sliced
  • 1 red pepper sliced
  • 1 large carrot sliced
  • 1 bunch asparagus cut into 1-2 inch pieces
  • 1 crown broccoli cut into bite size pieces
  • 2 medium russet potatoes cut into 1/2 inch pieces
  • 3 cans coconut milk (about 4 cups)
  • 1 4 oz jar red curry paste
  • 2 Tbsp olive oil
  • 2 Tbsp fish sauce
  • 2 Tbsp sugar
  • 12 oz firm tofu cubed and sauted in olive oil

Instructions

  1. Cut all vegetables as noted in the ingredients.  You want them all to be bite sized  – they should be able to fit on a fork or spoon).  Meanwhile, in a 12 inch pan with a about 2-3 Tablespoons of olive oil, saute the tofu (or your preferred meat) until it is just golden on each side.  

  2. In a large sauce pan over medium heat, add the olive oil.  Add the red curry paste and cook until fragrant.  Pour in the coconut milk and stir until combined.  Add the fish sauce and sugar and stir and bring to a boil.

  3. Add the vegetables and reduce to a simmer.  You want to cook just long enough that the potatoes are tender and no longer crunchy.  Be careful not to over cook because you will end up with mushy vegetables.  It only takes about 15 minutes.  

  4. Add the tofu and meat and stir.  Serve over warm rice.  







CategorySoups
Tagscurry red curry thai food thai red curry