📝 About This Recipe
Transport your senses to the vibrant night markets of Bangkok with this deeply aromatic Thai Red Curry, where the citrusy brightness of fresh Kaffir lime leaves takes center stage. This recipe balances the fiery heat of red chilies with the velvety richness of coconut milk and the earthy depth of traditional galangal and lemongrass. It is a masterclass in Thai flavor profiling—salty, sweet, spicy, and sour—elevated by the unique, floral perfume of hand-torn lime leaves.
🥗 Ingredients
The Aromatics
- 8-10 pieces Kaffir Lime Leaves (fresh or frozen; spines removed and very finely slivered)
- 3-4 tablespoons Thai Red Curry Paste (use a high-quality brand like Mae Ploy or Maesri)
- 3 cloves Garlic (minced)
- 2 pieces Shallots (finely diced)
- 1 inch knob Fresh Ginger or Galangal (grated)
The Liquid Base
- 14 ounces Full-fat Coconut Milk (one can; do not use light coconut milk)
- 1/2 cup Vegetable or Chicken Stock (low sodium)
- 2 tablespoons Coconut Oil (for frying the paste)
Protein and Vegetables
- 1 pound Chicken Breast or Extra Firm Tofu (cut into bite-sized pieces)
- 1 large Red Bell Pepper (sliced into thin strips)
- 1/2 cup Bamboo Shoots (canned and drained)
- 1 cup Snap Peas (trimmed)
Seasonings and Garnish
- 2 tablespoons Fish Sauce (substitute with soy sauce for vegetarian)
- 1 tablespoon Palm Sugar (or brown sugar)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 cup Thai Basil Leaves (freshly picked)
- 1 piece Fresh Red Chili (sliced diagonally for garnish)
👨🍳 Instructions
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1
Prepare your Kaffir lime leaves by folding them in half along the central rib and tearing the leaf away from the tough spine. Stack the leaf halves and slice them into hair-thin slivers.
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2
Heat the coconut oil in a large wok or deep skillet over medium heat until shimmering.
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3
Add the red curry paste to the oil. Use a spatula to break it up and fry it for 2-3 minutes. This 'blooms' the spices and releases the essential oils.
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4
Stir in the minced garlic, shallots, and grated ginger/galangal. Cook for another 2 minutes until the shallots are translucent and fragrant.
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5
Pour in about 1/4 cup of the thick coconut cream from the top of the can. Stir constantly until the oil begins to separate from the paste, forming small red beads on the surface.
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6
Add your protein (chicken or tofu) to the pan. Toss to coat thoroughly in the curry mixture and cook for 3-4 minutes until the outsides are seared.
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7
Pour in the remaining coconut milk and the stock. Bring the mixture to a gentle simmer—do not let it reach a rolling boil or the coconut milk may break.
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8
Stir in the palm sugar and fish sauce. Add half of the slivered Kaffir lime leaves now to infuse the sauce with their citrus depth.
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9
Add the bamboo shoots and red bell peppers. Simmer for 5 minutes.
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10
Add the snap peas and cook for an additional 2 minutes, ensuring they remain bright green and crisp-tender.
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11
Turn off the heat. Stir in the fresh lime juice and the Thai basil leaves, allowing the residual heat to wilt the basil.
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12
Taste the sauce. It should be a perfect harmony of salty, sweet, and spicy. Adjust with more fish sauce or sugar if needed.
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13
Transfer to a serving bowl and garnish with the remaining fresh Kaffir lime leaf slivers and sliced red chilies.
💡 Chef's Tips
Always fry your curry paste in oil or coconut cream first; this is the secret to a professional-grade depth of flavor. If you cannot find fresh Kaffir lime leaves, do not substitute with lime zest; use dried leaves or omit, as the flavor is unique. For a creamier curry, use only the thick part of the coconut milk and reduce the amount of stock used. To make this vegan, swap the fish sauce for 'No-Fish' sauce or a high-quality light soy sauce and use tofu. When slicing the lime leaves, make them as thin as possible (chiffonade) so they are pleasant to eat rather than leathery.
🍽️ Serving Suggestions
Serve steaming hot over a bed of jasmine rice to soak up the fragrant sauce. Pair with a crisp, chilled Riesling or a Singha beer to cut through the spice. Accompany with a side of Thai cucumber salad (Ajat) for a refreshing, acidic contrast. Offer extra lime wedges on the side for those who prefer a brighter, more sour profile. A side of buttery Roti Prata is perfect for dipping into the leftover curry gravy.