This easy Red Curry recipe is so fast and tasty. It’s one of the quickest weeknight meals I make.
I love this easy red curry recipe because it works with any fresh or frozen protein, leftover veggies, and two pantry staples: curry paste and coconut milk.
Red Curry Ingredients
What is Red Curry made of? Here’s everything you’ll need.
- Thai Red Curry Paste: I recommend Aroy-D brand.
- Unsweetened Coconut Milk: Canned, not the beverage.
- Brown Sugar: A hint of sweetness to keep the heat and tartness in check.
- Onion, Garlic, Ginger: These add more flavor for sure, but if you’re short on time, just curry paste, coconut milk + brown sugar will still be delicious!
Note: For an Indian version that’s just as versatile, try this coconut curry chicken recipe.
Red Curry Variations
Here’s where you can have fun with proteins and vegetables.
- Boneless Chicken Thighs: I love that these can simmer and absorb lots of flavor without drying out. Swap chicken breast, tofu, ground turkey, shrimp, salmon, scallops or chickpeas – I’ve never met a red curry I didn’t like.
- Red Bell Pepper, Zucchini, and Carrots: These are my go-to veggies but you can use whatever is rolling around your crisper drawer.
- Think eggplant, broccoli, snap peas, butternut squash, sweet potatoes, yellow peppers, kale, spinach, cabbage, bok choy, green beans, etc.
- Just aim for a total quantity of 3 cups of coarsely chopped or baby corn. The possibilities are endless!
- Fresh Basil Leaves and Lime wedges: Optional, but herbs and a squeeze of lime juice are great for a bright finish.
How to Make Easy Red Curry: Simple Step-by-Step Guide
Now let’s get started with the actual cooking process. I love how simple it is to make delicious Thai curries when you start with store-bought curry paste.
- Heat the Oil: Preparing the pot for the cooking process.
- Sauté Onion and Salt: Starting off the flavor base, with onion adding sweetness and salt enhancing the overall taste.
- Add Garlic, Ginger, and Curry Paste: Incorporating the key flavor agents for a rich, aromatic experience.
- Pour in Coconut Milk and Brown Sugar: Building the curry’s character with sweetness, creaminess, and pleasant color.
- Add Chicken and Veggies: Introducing the main ingredients, adding substance, and color to the curry.
- Simmer: Allowing all the flavors to blend together and the chicken and vegetables to cook thoroughly.
- Add Fresh Basil Leaves: The final touch for an added layer of freshness.
Make Ahead and Storage Tips
Preparing meals can be a hassle, especially when time isn’t on your side. Luckily, this Red Curry with Chicken recipe lends itself well to prepping ahead and storing for later.
- Make the whole curry beforehand: You can make the entire dish the day before you plan to serve it. The flavors will deepen and meld together even more during storage. When you’re ready to eat, just reheat on the stove over medium heat.
- Storing leftovers: Got some curry left? No problem. Pack it in an airtight container and store it in the refrigerator for up to four days. For longer storage, you can freeze it for up to two months. To reheat, simply thaw it in the fridge overnight and heat on the stove until warmed through.
💡 Tips for Perfect Red Curry
Want to take your Red Curry Chicken to the next level? Here are a few expert tips and tricks to help you achieve the best results.
- Sauté your curry paste: Cooking your curry paste for a minute or two before adding the coconut milk can help to release its flavors, making your curry even more flavorful.
- Use full-fat coconut milk: While you might be tempted to cut calories with light coconut milk, the full-fat version gives your curry a rich, creamy consistency that’s hard to beat.
- Don’t skip the fresh basil and lime: These are optional garnishes, but they play a really lovely role in brightening up the dish and balancing the rich and spicy flavors.
How to Serve Red Curry
Serving your Red Curry with Chicken is as much about presentation as it is about pairing.
- For a traditional Thai dining experience, ladle your curry over a bed of steamed jasmine rice. The fragrant rice is the perfect accompaniment to soak up all the rich and spicy curry sauce. I cook jasmine rice using my super-easy no-fail basmati rice recipe.
- For presentation, transfer your curry to a large serving bowl and sprinkle some more fresh basil leaves on top. This not only adds a pop of color but also gives it an added layer of fresh flavor.
- Don’t forget to put lime wedges on the side. A squeeze of lime just before eating adds a tangy freshness that beautifully complements the rich and spicy curry.
- For those who love extra heat, a small bowl of sliced chili peppers or a side of chili sauce would not go amiss.
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FAQs
No, red curry is not Chinese. It’s actually a popular Thai dish known for its rich and flavorful combination of ingredients, including coconut milk, red curry paste, and various proteins and vegetables. While both Chinese and Thai cuisines are delicious in their own right, red curry specifically originates from Thailand.
Red curry paste is typically made from a blend of red chili peppers, garlic, shallots, lemongrass, galangal, ginger, coriander, and cumin, along with other aromatic spices and herbs. This paste forms the flavorful base for many Thai dishes, including this Red Curry Chicken.
The spiciness of Red Curry Chicken can vary depending on your personal taste and the specific brand of red curry paste you use. Generally, red curry does have a noticeable level of heat, but you can adjust it to your preference by adding more or less red curry paste and other spicy ingredients like chili peppers. Remember, you’re in control of the spice level, so feel free to make it as mild or as fiery as you like!
You can use a variety of proteins to make Red Curry Chicken, such as chicken (as the name suggests), beef, pork, shrimp, tofu, or even a combination of these. The flavorful red curry sauce pairs well with different proteins, so feel free to get creative and choose your favorite or try something new!
When making Red Curry Chicken, you have a wide range of vegetable options to enhance the flavors and textures. Some popular choices include bell peppers, bamboo shoots, zucchini, snap peas, eggplant, and Thai basil.
More Delicious Thai Recipes You’ll Love
If you adore Thai recipes as much as I do, you must also try:
- Pad Woon Sen: This stir-fried noodle dish is made with your choice of protein, vegetables, and a delicious sauce.
- Thai Curry Fish: This fragrant and creamy curry is made with fish, Thai curry paste, and coconut milk. It’s so good, you’ll want to eat it every day.
- Pad Thai: A classic Thai noodle dish with a tangy tamarind sauce, customizable with your choice of protein.
- Thai Basil Pork: This classic dish features ground pork, fresh basil, and a savory sauce.
- Thai Scallops: These tender scallops are cooked in a delicious Thai-style sauce made with curry paste and coconut milk.
Easiest Red Curry (Simple 30-Minute Recipe!)
Video
Ingredients
- 1 tablespoon oil
- 1 medium onion chopped (1 ½ cups)
- 2 tsp kosher salt divided use
- 1 tbsp minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons Thai red curry paste
- 1 can unsweetened coconut milk 14 ounces
- 2 teaspoons brown sugar
- 1 lb chicken thighs cut into bite-sized pieces
- 1 red bell pepper sliced (1 cup)
- 1 small zucchini sliced (1 cup)
- 2 carrots peeled and sliced (1 cup)
- ½ cup fresh basil leaves torn (ideally thai basil leaves, but italian works)
- Lime wedges for serving (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and 1 teaspoon of the salt, and sauté until it starts to soften.
- Stir in the garlic, ginger, and curry paste and sauté for another minute, until fragrant.
- Pour in the coconut milk and brown sugar.
- Add the chicken, bell peppers, zucchini, and carrots to the pot along with remaining teaspoon of salt.
- Bring the curry to a simmer, then reduce the heat to low. Let it cook uncovered for about 15 minutes, until the chicken is cooked through and the vegetables are tender.
- Sprinkle on the fresh basil leaves just before serving. Serve with lime wedges if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so easy and absolutely delicious. It has a ton of flavor. I can honestly say that it is one of very few recipes (that contain vegetables😆) which both of my kids really like which is a gift! Thanks so much for sharing this recipe.
Hello!
This recipe will be perfect on this cold rainy day in Oregon!
Question: are the calories correct for this recipe? I’m making it anyway…just curious, as it seems a little high.
Thank you! Love all your recipes!
Hi Jacqueline, THANK YOU, good catch. It looks like the nutrition info was calculated before the number of servings were entered. Those values were for the entire batch. It’s fixed now.
This red curry is SOOOO GOOD. I can’t even.