🔥 Pradeep’s Thai Red Curry recipe with Vegetarian option

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🔥 Pradeep’s Thai Red Curry (with Vegetarian Option)

A fragrant, creamy Thai red curry is adaptable for both chicken lovers and vegetarians. Bursting with fresh vegetables, bold aromas, and seamless texture, just like a restaurant-quality curry at home.

📝 Ingredients

🧅 Aromatics & Paste

  • 2 large onions, finely sliced
  • 2–3 Tbsp Mae Ploy Thai Red Curry Paste
  • 3 Tbsp garlic, finely chopped
  • 3 Tbsp ginger, finely chopped

🍶 Liquids & Seasoning

  • 1 (12 oz) can full-fat coconut milk
  • 1 cup chicken or vegetable stock (sub veggie stock + vegan base for vegetarian version)
  • 2 Tbsp fish sauce (omit for vegetarian)
  • 2 Tbsp brown sugar
  • 1 Tbsp salt (or to taste)
  • 3 Kaffir lime leaves, thinly sliced

🥕 Vegetables & Protein

  • 2 zucchini, sliced into ¼″ rounds
  • 2 large carrots, sliced
  • 1 red bell pepper, cut into ¾″ squares
  • 2 lb chicken thighs, boneless, sliced into ¼″ strips

  • Vegetarian swap: Use paneer or fried tofu, 2 cups

🌿 Thickening & Finishers

  • 2 Tbsp cornstarch + 2 Tbsp water (slurry)

  • 2 Tbsp lemon or lime juice

  • 8 Thai basil leaves, finely sliced

👩‍🍳 Directions

1️⃣ Bloom the Paste & Aromatics

  • Heat a splash of oil in a large saucepan over medium heat. Add onions, garlic, and ginger—sauté until translucent.

  • Pour in only the thick coconut cream from the top of the can, bring to a gentle boil, and whisk in the curry paste. Cook for 3–5 minutes, until oil separates and paste blooms—this enhances depth and aroma 

2️⃣ Add Stock & Simmer Chicken/Tofu

  • Stir in the remaining coconut milk and stock.

  • Add chicken strips (or tofu/paneer). Cook, stirring occasionally, for about 5–7 minutes until chicken is mostly cooked or tofu begins absorbing flavors.

3️⃣ Add Veggies & Lime Leaves

  • Toss in zucchini, carrots, and red pepper with sliced kaffir lime leaves. Continue simmering 10 minutes until vegetables are tender yet crisp.

4️⃣ Thicken the Curry

  • Stir in cornstarch slurry gradually, stirring until the curry thickens.

  • Mix in lemon/lime juice and basil to finish.

👨‍🍳 Chef’s Notes

  • Bloom paste in coconut cream: Separating the cream first helps evenly cook the curry paste and develop flavor layers .

  • Use full-fat coconut milk for best texture and oil separation 

  • Control heat: Store-bought paste varies; start with 2 Tbsp and adjust after simmering 

  • Balance flavor: Fish sauce (savory) and brown sugar (sweet) need a few minutes to merge; add lime juice at the end for brightness Add basil last: Reduce color change and lock in aroma by adding right before serving

  • Vegetarian option: Replace chicken stock with vegetable broth + vegan base, switch protein to tofu or paneer, and skip fish sauce.

✅ Serving Suggestions

Serve hot over jasmine rice or with roti/naan. For extra flair, top with extra Thai basil, a squeeze of lime, or fresh chili slices.

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