Vegetable Thai Red Curry
Creamy, fragrant Thai red curry bowls built on one easy coconut curry broth and served over rice with your choice of topping: sauteed mushrooms, seasoned minced beef, velveted chicken, or buttery garlic prawns.
Servings: 4
Ingredients
For the Red Thai Curry Broth
- 1 tablespoon coconut oil
- 3 tablespoons Thai red curry paste (check label for vegetarian version if needed)
- 1 14-ounce can full-fat coconut milk
- 2 1/2 cups vegetable stock
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh lime juice plus more to taste
For seving
- 4 cups cooked jasmine rice or basmati rice
- fresh cilantro to garnish
- sliced green onions to garnish
- sliced red chili optional
- lime wedges
Choose One Topping: Mushroom Version (Vegetarian)
- 1 pound mushrooms sliced
- 1 tablespoon butter
- 2 garlic cloves minced or grated
- 2 teaspoons fresh ginger grated
- 2 teaspoons fresh chives or green onions
- 1 1/2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- black pepper to taste
Choose One Topping: Minced Beef Version
- 1 pound ground beef
- 1 tablespoon olive oil (if needed)
- 2 garlic cloves minced or grated
- 2 teaspoons fresh ginger grated
- 1 1/2 tablespoons soy sauce
- 1 teaspoons toasted sesame oil
- black pepper to taste
- red chili flakes to taste
- salt only if needed
Choose One Topping: Chicken Version
- 1 pound chicken breast cut into strips
- 1 1/2 tablespoons soy sauce (for velveting)
- 1 1/2 teaspoons cornstarch (for velveting)
- 1 1/2 teaspoons neutral oil or coconut oil (for velveting)
- 1/4 teaspoon baking soda (for velveting)
- 1 tablespoon coconut oil (for cooking)
- 2 garlic cloves minced or grated
- 2 teaspoons fresh ginger grated
- 1 teaspoon toasted sesame oil
Choose One Topping: Prawn/Shrimp Version
- 1 pound raw prawns peeled and deveined
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika or mild chili powder
- 1/2 teaspoon salt
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons fresh ginger grated
- 2 garlic cloves minced or grated
- 1 1/2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh lime juice optional
Instructions
- Cook the jasmine or basmati rice. Keep it warm while preparing the curry broth and your chosen topping.
- Heat the coconut oil in a large saucepan over medium heat. Add the Thai red curry paste and cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the coconut milk and stir until the curry paste is evenly incorporated. Add the vegetable stock and soy sauce. Bring to a gentle simmer and cook for 7 to 10 minutes.
- Remove from the heat and stir in the lime juice. Taste and adjust with additional lime juice or soy sauce if needed. Keep warm while preparing your chosen topping.
- For the mushroom topping: Add the sliced mushrooms to a large dry skillet over medium-high heat. Cook until they release their moisture and the liquid evaporates, then continue cooking until browned. Add the butter, garlic, and ginger and sauté for about 1 minute. Stir in the soy sauce, chives, and black pepper, then remove from the heat and stir in the sesame oil. Taste and add salt if needed.
- For the minced beef topping: Heat a large skillet over medium-high heat with the olive oil, if needed. Add the beef and cook until browned, breaking it apart as it cooks. If it starts sticking or looks dry, add a splash of water and scrape up any browned bits.Add the garlic and ginger and cook for 1 minute. Stir in the soy sauce, red chili flakes, and black pepper, then cook until the beef is coated. Remove from the heat and stir in the sesame oil. Taste and add salt if needed.
- For the chicken topping: Toss the chicken strips with the soy sauce, cornstarch, oil, and baking soda. Set aside for 10 to 15 minutes. Heat the coconut oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and almost cooked through, turning once. Add the garlic and ginger and cook for another 1 to 2 minutes, until the chicken is cooked through. Add a little more soy sauce if desired, then remove from the heat and stir in the sesame oil.
- For the prawn topping: Pat the prawns dry and season with garlic powder, coriander, paprika, salt, and black pepper. Heat the olive oil and butter in a skillet over medium-high heat. Cook the prawns for 1½ to 2 minutes per side, until pink and just cooked through. Add the garlic, ginger, soy sauce, and sesame oil and toss for 30 seconds. Remove from the heat and finish with lime juice.
- Divide the cooked rice between four bowls. Ladle the hot red Thai curry broth around the rice. Top each bowl with your chosen mushrooms, minced beef, chicken, or prawns. Finish with cilantro, green onions, sliced chili, and lime wedges.
Notes
- Choose ONE topping option. Each topping quantity is enough for the full 4-serving recipe.
- The broth is great for meal prep. Store it separately from the rice and toppings for the best results.
- Add a fresh squeeze of lime after reheating the broth to brighten the flavor.