Thai Red Curry

Well we all thought that winter was finally over, unfortunately it would seem that mother nature had other plans for us. In my area at least, the second, and hopefully last, coming of winter decided to pay us a visit. With all of my winter clothe already packed up for the year, this weekend cold snap left me stuck inside all day trying to find new ways to stay warm. Fortunately Ariel gave us this Thai red curry recipe that did just the trick.

Thai Red Curry by ArielCooks

When I think about Thai food, I think about eating blindingly spicy red curry at a Thai restaurant in Beijing with my mom and brother. This version is significantly milder, but still warm and comforting. You could definitely add in some Thai chilies if you want more heat. Usually I serve it over brown rice or quinoa, but this time I used jasmine for a special treat. I had some leftover roast chicken, which rounded out the meal.

Serves 4.

  • 1 13.5oz can coconut milk
  • 1 13.5oz can light coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 eggplant, cut into 1-inch cubes
  • 8oz cremini or button mushrooms, quartered
  • 2 crowns broccoli, cut into small florets
  • 1 red bell pepper, sliced
  • ½ cup fresh basil leaves
  • 1 lime
  • Kosher salt

Put two pieces of paper towel on a microwave-safe plate, spray lightly with cooking spray, and top with eggplant cubes. Sprinkle eggplant with a little salt and microwave on high until mostly dehydrated, tossing midway, about 10-12 minutes. Set aside.

Scoop ½ cup of cream from the full-fat can of coconut milk and add to a large pot or Dutch oven along with curry paste. Cook over high heat, whisking frequently, until oil separates and curry begins to fry, 8-11 minutes. The curry will look like red clumps in puddles of oil. Fry in this state for 1 more minute, then add remaining coconut milk and light coconut milk, fish sauce, and brown sugar. Bring to a brisk simmer over medium-high heat and cook for 5 minutes.

Add broccoli and mushrooms. Cook, stirring to cover vegetables in sauce, until broccoli turns bright green, 3-5 minutes. Add eggplant and bell peppers and cook 1-2 minutes.

Remove from heat, add basil and squeeze the lime overtop. Stir gently to combine. Serve immediately over rice or other grain.

Note from the Author:

Meals should be delicious.

They shouldn’t be complicated or expensive. Most importantly they should be practical. Creating and sharing a meal with loved ones is something I value greatly, but not at the expense of the time we share together.

While I do typically try to cook with a lot of vegetables, food should be satisfying and occasionally indulgent. At the end of the day, small or large, whatever you feel you can do consistently is the most important aspect of any positive change. I hope you’ll join me. I’m Ariel – let’s cook together.

* Follow her on Instagram at, ArielThinks or check out all her recipes here.*

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