Thai Red Curry is one of those dishes that hits all the right notes—spicy, creamy, and just a little sweet. Loaded with leftover Thanksgiving turkey, bell peppers, and infused with aromatic spices and coconut milk, this Thai red curry is delicious.
Making it at home gives you control over the flavors, spice level, and the chance to create a curry that’s as fresh as it is comforting. Add more curry paste for a spicier version or leave the protein out to go vegetarian.
Helpful Tips
- Bloom Your Curry Paste: Sauté the curry paste in oil for a couple of minutes before adding other ingredients. This “blooms” the spices, making the curry more aromatic and flavorful.
- Balance the Heat: Thai red curry paste can be spicy, so add it gradually and taste as you go. You can always add a little sugar or coconut milk to mellow the heat if it’s too intense.
- Add Veggies in Stages: To keep vegetables tender-crisp, add hearty veggies like carrots or bell peppers first, and more delicate ones, like zucchini or spinach, toward the end. This keeps them from overcooking.
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Delicious Thai Red Curry
Ingredients
- 1 tablespoon (15 ml) cooking oil
- 1 small onion sliced and quartered
- 2 cloves garlic chopped
- 2 tablespoons (30 g) red curry paste I use Mae Ploy brand
- 1/4 cup (59 ml) chicken stock
- 13.5 ounce (383 ml) can coconut milk
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (13 g) palm sugar
- 1 red bell pepper sliced
- 2 cups (199 g) turkey leftovers shredded
- 1/2 cup (12 g) basil leaves
- 1 lime cut in wedges
- Fresh cilantro to garnish
Instructions
- Add oil to a large pan over medium heat. Saute the onion for 3-4 minutes, until softened.
- Stir in the garlic and cook for another minute.
- Add the curry paste to the pan. Whisk it into the oil and let it cook for about 3 minutes to become aromatic.
- Add the chicken stock, coconut milk, fish sauce, and palm sugar. Stir to combine, then add the bell peppers and turkey and simmer for about 5 minutes until the sauce has thickened.
- Add the basil leaves and let them wilt as you prepare to serve.
- Serve over rice with lime and cilantro, for garnish.
Notes
- Sauté the curry paste in oil for a couple of minutes before adding other ingredients. This “blooms” the spices, making the curry more aromatic and flavorful.
- Thai red curry paste can be spicy, so add it gradually and taste as you go. You can always add a little sugar or coconut milk to mellow the heat if it’s too intense.
- To keep vegetables tender-crisp, add bell peppers and keep an eye on them to keep them from overcooking.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.