Red Thai Curry with Coconut Milk and Jasmine Rice

Red Thai curry, or kaeng phet, is one of those dishes that delivers the most flavor for the least effort. The red curry paste brings warmth and depth from dried chilies and aromatic roots, while the coconut milk rounds it all off with a soft, creamy sweetness. With a single pot on the stove and steaming jasmine rice on the side, you'll have a dinner that is both quick and full of character. A couple of kaffir lime leaves and fresh Thai basil elevate the dish to restaurant quality. Gently taste and adjust the spiciness to suit your table's preference.

• Cuisine: Thai
• Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Cook the jasmine rice according to package directions, so it's ready for serving.
2. Heat the solid, fatty part of the coconut milk in a pot and fry the red curry paste until fragrant.
3. Gradually add the rest of the coconut milk, stirring until the sauce is smooth and shiny.
4. Add the chicken along with the kaffir lime leaves and let it simmer until the meat is cooked through and tender.
5. Add the bamboo shoots, bell pepper, and zucchini and let the vegetables soften, but retain a slight bite.
6. Season with fish sauce, a little palm sugar, and a squeeze of lime until the balance of salty, sweet, and sour is just right.
7. Stir in fresh Thai basil just before serving so it releases its aroma without wilting.
8. Serve the curry over the steaming jasmine rice.

Tips

• Start with one tablespoon of curry paste and add more as you go to control the spiciness.
• A sprinkle of fresh Thai basil or cilantro on top enhances both aroma and appearance.
• The dish can easily be made vegetarian with firm tofu and light soy sauce instead of chicken and fish sauce.
• Let the first few tablespoons of coconut milk really cook down with the paste; this is where the aroma truly develops.