Red Thai Curry with Coconut Milk and Jasmine Rice

Red Thai curry is one of those dishes that offers maximum flavour with minimal effort. The red curry paste brings warmth and depth from dried chilies and aromatic roots, while the coconut milk rounds everything off with a soft, creamy sweetness. With a single pot on the hob and steaming jasmine rice on the side, you'll have a dinner that's both quick and full of character. Taste as you go to adjust the spice level, ensuring it's just right for your table.

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

Instructions

1. Cook the jasmine rice according to package instructions 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 in it until it smells fragrant.
3. Gradually add the rest of the coconut milk, stirring until the sauce is smooth and glossy.
4. Add the chicken and let it simmer until the meat is cooked through and tender.
5. Add bamboo shoots, bell pepper, and zucchini and let the vegetables soften, but ideally 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 spice level.
• 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 spoonfuls of coconut milk reduce well with the paste; this is where the aroma truly develops.