How to Make Any Thai Curry Like A Pro
Learn how to make Thai curries like a pro. These are foundational techniques and ingredients that will help you make Thai curries without relying on recipes!
Prepare all your ingredients: cut protein and vegetables into bite-sized pieces, measure out liquids and seasonings.
Heat the oil in a large pot or wok over medium heat. Add the curry paste and cook, stirring constantly, for 2-3 minutes until very fragrant. This step "blooms" the paste and brings out its full flavor.
Add about 1/2 cup of the thick part of the coconut milk to the paste. Stir well and bring to a simmer, cooking until the oil separates from the coconut milk and a red 'oil slick' appears on the surface (this may not happen with all pastes/coconut milks, but cook for at least 3-5 minutes).
Pour in the remaining coconut milk. Bring to a gentle simmer, stirring occasionally.
Add your chosen protein to the simmering curry. Cook until it is nearly cooked through, about 5-10 minutes depending on the protein.
Add the longer-cooking vegetables first (e.g., potatoes, onions, tough stems of bamboo shoots), and simmer for 5-7 minutes. Then add quicker-cooking vegetables (e.g., eggplant, bell peppers, green beans) and cook until they are tender-crisp, about 3-5 minutes.
Season the curry with fish sauce and palm sugar. Start with smaller amounts and add more to taste until the desired balance of salty, sweet, and spicy is achieved.
Stir in the torn kaffir lime leaves and fresh Thai basil leaves. Cook for just 1-2 minutes more until the basil wilts and its aroma infuses the curry.
Remove from heat and serve hot with steamed jasmine rice. Garnish with sliced red chilies and extra fresh basil if desired.