Make Restaurant Style Red Thai Curry at home using few simple ingredients under an hour. It’s a one pot recipe that can be adapted to fit vegan and gluten-free lifestyle.
I have been meaning to share Restaurant Style Red Thai Curry for dang too long. Thai food is one of my favorites, so you have no idea how excited I am to discover legit Restaurant Style Red Thai Curry that is totally weeknight-friendly. Not to mention, it is a one-pot recipe that can be made with chicken, shrimp, and vegetables because I have tried them all and it is really delicious. The recipe comes directly from Thai Kitchen’s Red Thai Curry Paste bottle, which is naturally vegan & gluten-free. So if you are into Red Thai Curry – please give this recipe a try.
I almost never follow a recipe from back of the package, so this was one of those rare instances because I am a total sucker for short ingredient list + one pot recipes. I am actually kinda glad I did, maybe I should try more back of the package recipes? My cousin devoured a big bowl of Restaurant Style Red Thai Curry and gave double thumbs up, which says a lot because he loves this dish. And so did the boyfriend.
Restaurant Style Thai Curry has some essential ingredients that should not be skipped; it makes a huge difference. First and foremost, the red curry paste. I have tried two other brands and hands down Thai Kitchen is the best in terms of spiciness, color, and ingredient list. I do not work for them and they did not pay me to say this. I simply love this product and it made to my 10 Store-Bought Foods for Quick, Healthy Meals.
Canned coconut milk is essential as it’s traditionally used in Thai curries as it adds a creamy texture & slight hint of sweetness to the overall dish. You can use light or regular canned coconut milk, however the light variety makes the dish little bit watery. Personally, I prefer the regular canned coconut milk but in terms of nutrition (fat percentage) but feel free to light version; it’s not as creamy but still pretty good dish.
Aroy-D brand is my go-brand as it contains just coconut milk and water and is pretty affordable when compared to other organic brands.
Some other important ingredients you don’t want to miss out on are brown sugar, Thai basil, and fish sauce (unless you are vegan). Fish sauce has such a strong smell by itself but when combined with everything, it adds a savory depth of flavor. I have made Restaurant Style Red Thai Curry without fish sauce and didn’t really notice much difference.
Sweet Thai basil has a distinct almost anise like flavor is different than your common sweet basil variety. They are usually found at Asian grocery stores and it is definitely worth a trip if you are making Restaurant Style Red Thai Curry.
Now that we have our bases covered for Restaurant Style Red Thai Curry , let’s talk about the main add-ons like meat and veggies. I have tried both chicken and shrimp (see recipe below) and for my vegetable loving readers, I’d like to share a vegetarian-inspired recipe with butternut squash (’tis the season), eggplants, mushroom, and bell peppers. If you are not much of a vegetable person, you can stick with tofu, peppers, mushroom and onion like in the video below :
What I like most about Restaurant Style Red Thai Curry is the flexibility in terms of protein choices and vegetables.. and if you have families/friends/guests with different dietary needs, you can make everyone happy without too much work.
Note that cooking time will vary depending upon chicken, shrimp or veggies. Generally, shrimp takes the shortest (about 5 minutes) and vegetables like butternut squash, potatoes, eggplants etc takes longest (25-30 minutes) as they have to be fully cooked. I hope you give this Restaurant Style Red Thai Curry a try very soon..and if you do, I’d love to hear your comments. Please share or tag your photo on instagram @foodpleasurehealth
The original recipe comes from Thai Kitchen; the version I am sharing is made with lots of vegetables. Use whatever vegetables you have on hand – fresh or frozen both works wonderfully here.
Restaurant Style Red Thai Curry
1 can coconut milk (may use light if desired)
3 tablespoon red Thai curry paste (use less if you like really mild curry)
1 tablespoon brown sugar
2 cups cubed butternut squash
10 mushroom sliced (i used button mushroom)
1 red bell pepper, chopped into large pieces
10 Indian baby eggplant, cubed
1 tablespoon fish sauce (omit for vegan)
generous handful of basil leaves
salt, pepper to season
In a large pot or deep skillet, simmer coconut milk, red Thai curry paste, and brown sugar brining it to a slow boil.
Add butternut squash, mushrooms, eggplant, and red bell pepper to the pot and allow it cook for 30-35 minutes until butternut squash and eggplants are tender and fully cooked.
Stir in fish sauce and basil leaves.
Taste and adjust seasoning with salt, pepper if needed
Serve it hot with rice.
For chicken – use 1 lb thinly sliced boneless chicken along with 2 cups of veggies such as bell pepper, mushroom, carrots. Cook for 20-25 minutes until chicken is fully cooked.
For shrimp – use 1 lb large, peeled and devined shrimp along with 2 cups of veggies such as bell peppers, mushroom, carrots, Cook for 8-10 minutes until veggies are cooked as shrimp gets cooked in 5 minutes.
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