Name: Thai Red Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 1 pound (450g) boneless skinless chicken breast or thighs, cut into chunks; 1 small onion (142g), sliced; 1 tablespoon minced fresh ginger; 4 garlic cloves, minced; 3 tablespoons Thai red curry paste; 1 (13.6-ounce/403ml) can unsweetened coconut milk; 1 tablespoon fish sauce; 2 teaspoons light brown sugar; 6 ounces (169g) green beans, chopped; 1 red bell pepper (205g), seeded and sliced; ½ cup Thai basil leaves; 1 tablespoon lime juice; Cilantro for serving

Get ready to transform your kitchen into a Thai street food paradise with this incredibly easy and mouthwatering Thai Red Curry recipe! This dish is bursting with vibrant flavors, creamy coconut goodness, and tender chunks of chicken that’ll have you reaching for seconds before you’ve even finished your first bite.

Why You’ll Love This Recipe

Flavor Explosion: The combination of aromatic spices, creamy coconut milk, and fresh herbs creates a flavor profile that’s simply irresistible.
Quick and Easy: With just 25 minutes from start to finish, this dish is perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.
Versatile: Easy to customize with your favorite vegetables or proteins, making it a great go-to recipe for using up what’s in your fridge.

Ingredients You’ll Need

Vegetable Oil: For sautéing and adding a touch of richness.
Chicken: The star protein, soaking up all the delicious curry flavors.
Onion: Adds a sweet and savory base to the curry.
Ginger and Garlic: Essential aromatics that give the curry its characteristic zing.
Thai Red Curry Paste: The heart and soul of this dish, packed with authentic Thai flavors.
Coconut Milk: Creates a luscious, creamy sauce that ties everything together.
Fish Sauce: Adds a depth of umami flavor that’s quintessentially Thai.
Brown Sugar: Balances out the heat and acidity with a touch of sweetness.
Green Beans and Red Bell Pepper: Fresh vegetables that add color, texture, and nutrients.
Thai Basil: Brings a unique anise-like flavor that’s distinctly Thai.
Lime Juice: A final burst of acidity to brighten up the dish.
Cilantro: For a fresh, herby garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Veggie Delight: Swap the chicken for tofu and load up on extra veggies like eggplant, zucchini, or mushrooms.
Seafood Twist: Try using shrimp or a firm white fish instead of chicken for a delicious seafood curry.
Spice It Up: Add a Thai chili or two if you’re craving some extra heat.
Green Curry: Use green curry paste instead of red for a different flavor profile.

How to Make Thai Red Curry

Step 1: Brown the Chicken

Heat oil in a large skillet over high heat. Add chicken chunks and cook until browned, about 3 minutes. Set aside.

Step 2: Create the Aromatic Base

Reduce heat to medium-high. Sauté onion, garlic, and ginger for 1 minute. Add curry paste and cook for another minute.

Step 3: Build the Curry Sauce

Stir in coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer over medium heat.

Step 4: Combine and Cook

Return chicken to the skillet. Add green beans and bell pepper. Simmer until chicken is cooked through and vegetables are tender, about 8 minutes.

Step 5: Finish and Serve

Remove from heat. Stir in basil leaves and lime juice. Serve over rice, garnished with cilantro.

Pro Tips for Making the Recipe

Use full-fat coconut milk for the creamiest, most authentic flavor.
Don’t let the coconut milk boil, or it might separate and lose its silky texture.
Taste and adjust seasonings before serving – everyone’s ideal balance of sweet, salty, and sour is different!

How to Serve

Serve your Thai Red Curry over a bed of fragrant jasmine rice to soak up all that delicious sauce. For a low-carb option, try cauliflower rice instead. A side of crispy Thai-style spring rolls or a refreshing cucumber salad makes for a perfect complement to this rich curry.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors often intensify overnight, making for an even more delicious meal the next day!

Freezing

This curry freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat on the stovetop or in the microwave, stirring occasionally. Add a splash of coconut milk or water if the sauce has thickened too much.

FAQs

Can I use a different curry paste?
Absolutely! Green or yellow curry paste works great too. Just be aware that each type has its own unique flavor profile and heat level.

Is this recipe very spicy?
The heat level can vary depending on your curry paste. Start with less if you’re sensitive to spice, and add more to taste.

Can I make this vegetarian?
Definitely! Swap the chicken for tofu or your favorite vegetables, and use soy sauce instead of fish sauce for a delicious vegetarian version.

What if I can’t find Thai basil?
While Thai basil has a distinct flavor, you can substitute with regular basil in a pinch. The curry will still be delicious!

This Thai Red Curry is a game-changer for home cooks looking to bring the vibrant flavors of Thailand to their dinner table. It’s the perfect balance of creamy, spicy, and aromatic – a true crowd-pleaser that’s sure to become a regular in your meal rotation. So grab your wok or skillet, and let’s get cooking!

Jaden Christner

Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

Thai Red Curry Recipe