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Thai-Inspired Red Curry · Shrimp & Vegetable

Thai-Inspired Red Curry with Shrimp and Sweet Potato

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for fresh ginger

    Instead of ginger

    • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
    • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

    More for ginger

  • Swaps for vegetable broth

    Instead of broth

    • Chicken broth: The same amount. Richer and more savory; not vegetarian.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • Swaps for fish sauce

    Instead of fish sauce

    • Soy sauce + lime: The same amount of soy sauce, plus a squeeze of lime. Salty and savory, without the funk.
    • Vegan fish sauce: The same amount. Made from seaweed or mushrooms; close in flavor.

    More for fish sauce

  • Swaps for brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for lime juice

    Instead of lime juice

    • Lemon juice: The same amount. Milder aroma; still bright.
    • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
    • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

    More for lime juice

Step 1 of 8

Heat the oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until softened.

Step 2 of 8

Stir in the curry paste and ginger and cook until fragrant.

Step 3 of 8

Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
in the coconut milk and broth until the paste dissolves.

Step 4 of 8

Add the sweet potato, bring to a
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
, cover and cook until a fork slides in with a little resistance.

Step 5 of 8

Add the broccoli and bell pepper, cover and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until bright and crisp-tender.

Step 6 of 8

Stir in the shrimp and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
uncovered, stirring once, until they curl, turn pink and are opaque in the center, 145°F (63°C).

145°F

Step 7 of 8

Turn off the heat. Stir in the fish sauce, brown sugar and lime juice, then taste and adjust.

Step 8 of 8

Sprinkle with cilantro or basil and serve over rice.

All done

Enjoy!

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Ingredients

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for fresh ginger

    Instead of ginger

    • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
    • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

    More for ginger

  • Swaps for vegetable broth

    Instead of broth

    • Chicken broth: The same amount. Richer and more savory; not vegetarian.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • Swaps for fish sauce

    Instead of fish sauce

    • Soy sauce + lime: The same amount of soy sauce, plus a squeeze of lime. Salty and savory, without the funk.
    • Vegan fish sauce: The same amount. Made from seaweed or mushrooms; close in flavor.

    More for fish sauce

  • Swaps for brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for lime juice

    Instead of lime juice

    • Lemon juice: The same amount. Milder aroma; still bright.
    • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
    • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

    More for lime juice