Thai Red Curry is a rich, creamy, and flavorful dish that combines tender meat or vegetables with a fragrant coconut-based curry sauce. Infused with red curry paste, coconut milk, and aromatic spices, this dish offers the perfect balance of heat and sweetness. It pairs well with jasmine rice, making it a satisfying and delicious meal for any occasion.
Why You’ll Love This Recipe
- Quick and Easy – This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Rich and Flavorful – The combination of red curry paste, coconut milk, and fresh herbs creates a deeply aromatic and satisfying dish.
- Customizable – You can make it with chicken, shrimp, tofu, or just vegetables, depending on your preference.
- Pairs Well with Rice – Serve it with jasmine rice or noodles for a complete and filling meal.
- Perfect for Meal Prep – It stores well, making it a great option for leftovers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Red curry paste
- Coconut milk
- Protein of choice (chicken, shrimp, tofu, or vegetables)
- Bell peppers
- Onion
- Garlic
- Ginger
- Fish sauce or soy sauce
- Brown sugar
- Kaffir lime leaves (optional)
- Thai basil or cilantro for garnish
- Cooked jasmine rice for serving
Directions
- Sauté the Aromatics – In a large pan, heat oil over medium heat. Add minced garlic and ginger, then sauté until fragrant.
- Add Curry Paste – Stir in the red curry paste and cook for about a minute to enhance the flavors.
- Cook the Protein – Add your choice of chicken, shrimp, tofu, or vegetables. Cook until the protein is lightly browned.
- Simmer with Coconut Milk – Pour in the coconut milk, fish sauce (or soy sauce), and brown sugar. Stir well and let it simmer for 10-15 minutes.
- Add Vegetables – Toss in bell peppers and onion, cooking until tender but still slightly crisp.
- Finish with Herbs – Add kaffir lime leaves (if using) and Thai basil or cilantro. Stir to combine.
- Serve – Enjoy hot with jasmine rice or noodles.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegetarian/Vegan – Replace fish sauce with soy sauce or tamari, and use tofu as the protein.
- Spicier Version – Add chopped Thai chilies or a pinch of red pepper flakes for extra heat.
- Creamier Texture – Use full-fat coconut milk for a richer curry.
- Additional Vegetables – Add mushrooms, zucchini, or baby corn for more texture.
- Different Proteins – Try beef, pork, or even chickpeas for variety.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 2 months in a sealed container. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat, adding a splash of coconut milk or water if needed. You can also microwave in 30-second intervals until heated through.
FAQs
How spicy is Thai red curry?
Thai red curry has a moderate level of spice, but you can adjust the heat by adding more or less curry paste.
Can I make this dish ahead of time?
Yes, Thai red curry tastes even better the next day as the flavors develop. Store it in the fridge and reheat when ready to serve.
What type of coconut milk should I use?
Full-fat coconut milk gives the best creamy texture, but light coconut milk can be used for a lower-calorie option.
Can I use store-bought curry paste?
Yes, store-bought red curry paste works well and saves time. Look for authentic Thai brands for the best flavor.
Is Thai red curry gluten-free?
Most ingredients are naturally gluten-free, but check the labels on curry paste and soy sauce. Use tamari instead of soy sauce for a gluten-free option.
What can I serve with Thai red curry?
It pairs well with jasmine rice, basmati rice, or even rice noodles. A side of steamed vegetables or a Thai-style salad complements the dish.
Can I make this dish without coconut milk?
For a coconut-free version, use cashew cream or a mix of vegetable broth and a splash of cream. The taste will be different but still delicious.
How do I make the curry thicker?
Let the curry simmer longer to reduce the liquid, or add a cornstarch slurry (1 teaspoon cornstarch mixed with water) to thicken it.
Can I use frozen vegetables?
Yes, frozen vegetables work well. Add them directly to the curry and cook until heated through.
What is the difference between Thai red curry and green curry?
Red curry is typically spicier and slightly sweeter due to red chilies, while green curry has a fresher, more herbaceous flavor from green chilies and Thai basil.
Conclusion
Easy Thai Red Curry is a quick, flavorful, and customizable dish that brings the taste of Thai cuisine to your home. Whether you prefer it with chicken, tofu, or vegetables, this creamy and aromatic curry is perfect for any meal. Serve it with rice, garnish with fresh herbs, and enjoy a satisfying homemade dish that rivals any takeout.
Print
Easy Thai Red Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Dinner, Main Course
- Method: Simmering
- Cuisine: 30 minutes
Description
This Easy Thai Red Curry is a creamy, flavorful dish packed with tender chicken (or tofu), fresh vegetables, and a fragrant red curry sauce. Made with coconut milk, Thai red curry paste, and aromatic spices, this quick and delicious meal is perfect for a cozy dinner. Serve it with jasmine rice for the ultimate comfort food!
Ingredients
- For the Curry:
- 2 tbsp vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 tbsp Thai red curry paste
- 400ml (1 can) coconut milk
- 1 cup chicken or vegetable broth
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 500g (1 lb) chicken breast or tofu, cubed
- For Serving:
- Cooked jasmine rice
- Fresh cilantro, chopped
- Lime wedges
- Red chili slices (optional)
Instructions
- Sauté the aromatics: Heat oil in a large pan over medium heat. Add onion, garlic, and ginger, sautéing until fragrant (about 2 minutes).
- Cook the curry paste: Stir in the Thai red curry paste and cook for another minute to release its flavors.
- Add the liquids: Pour in the coconut milk and broth. Stir well, then add fish sauce (or soy sauce), brown sugar, and lime juice. Bring to a simmer.
- Cook the protein: Add the chicken or tofu and let it cook for 7-10 minutes until fully cooked.
- Add vegetables: Stir in bell pepper, zucchini, and broccoli. Simmer for another 5 minutes until tender.
- Taste and adjust: Adjust seasoning if needed, adding more fish sauce, lime juice, or sugar to balance flavors.
- Serve: Spoon the curry over jasmine rice, garnish with cilantro, lime wedges, and red chili slices.
Notes
- Swap chicken for shrimp, beef, or tofu for different variations.
- Use light coconut milk for a lower-calorie option.
- Add Thai basil for an extra authentic touch.
- Details
Nutrition
- Calories: ~480 kcal
- Sugar: ~8g
- Sodium: ~850mg
- Fat: ~30g
- Saturated Fat: ~20g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~35g
- Fiber: ~5g
- Protein: ~28g
- Cholesterol: ~50mg
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