Add the coconut milk and stir. Bring to a quick boil at medium-high heat and reduce the heat to simmer. I recently made a homemade red curry paste for the site, and it’s a big component in building flavor for this recipe. You can use your favorite store bought curry paste, though, or make a big batch and keep it on hand for curry in a hurry. What I love about most curries is you can have them on the table in 30 minutes or so. Plus, they’re incredibly easy to customize with whatever protein or vegetables you happen to have on hand. I have made this so many different ways, though today I’m adding in succulent shrimp and tasty lentils. Alright! Let’s get cooking, my friends. Let’s talk about how to make red curry, shall we? Add the chopped jalapenos, onion and ginger. Cook them down about 5 minutes, until softened. If you’re looking for a spicier red curry, use hotter peppers. Thai peppers are excellent here if you can find them, but if not, use your favorite chili peppers of choice. Next, add in the garlic and cook another minute, stirring, until the garlic is fragrant. Add the curry powder and paprika. Give it a stir. Feel free to use extra curry powder here if you’d like for more curry flavor and heat. Stir in the red curry paste and cook it for a minute. This helps the curry paste flavor bloom a bit. It will clump up with the cooked vegetables, though this is expected. Serve the red curry over prepared white rice or noodles, then squeeze a bit of fresh lime juice over the top. I used coconut-lime rice today. Garnish and enjoy. Also, I used fresh cilantro and parsley, along with sliced peppers and red chili flakes. Add the shrimp and tuck them into the sauce. Simmer another 5 minutes to let the shrimp cook through and for the flavors to develop. I added in a few scallops as well that I had leftover from a previous meal. As mentioned, the recipe is very easy to customize with any of your favorite proteins and vegetables. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You don’t have to go out for restaurant quality curry with this recipe on hand. There are many good ones you can purchase from your local grocery store, or even order online, but I like to make my own. A homemade version is so much fresher with bolder flavor. Plus, you can make it however you’d like by emphasizing the ingredients you love most. I like to include lots of spicy red peppers, pungent garlic and ginger, lemongrass, galangal, cilantro, tomato paste, lime juice, fish sauce and shrimp paste, a lots of spices like chili powder, cumin, black and white pepper, and salt, along with sugar or brown sugar. Also, other popular ingredients are soy sauce and kaffir lime leaves. Try my homemade red curry paste recipe. Let me know how you like it.
Storage & Leftovers
Storing your Red Curry in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate the dish promptly. NOTE: This recipe was updated on 10/30/20 to include new information and video. It was originally published on 2/17/20.
