thai red curry recipe
The Best thai red curry recipe
What I love most about this recipe is how flexible it is. You can adjust the heat to suit your taste, swap in different proteins, or load it up with whatever vegetables you have on hand. It’s also a great way to get more greens into my kids’ diets without them even realizing it. The coconut milk gives it a creamy texture that balances the spice, and the fresh herbs at the end add a bright, fresh finish. It’s one of those meals that feels indulgent but is actually pretty healthy, thanks to all the lean protein and fiber from the vegetables.
This dish has become a staple in our house because it’s so easy to make and always satisfies everyone. Whether I’m cooking for my husband and me or feeding a crowd, Thai red curry is a go-to that never disappoints. It’s one of those recipes that tastes even better the next day, so I often make extra for leftovers. If you’re looking for a flavorful, comforting meal that’s simple to prepare, this is it.
Thai Red Curry with Chicken and Vegetables
A rich and aromatic Thai red curry featuring tender chicken, vibrant vegetables, and a creamy coconut milk base. This dish is bursting with flavors of lemongrass, galangal, and kaffir lime leaves, balanced with a touch of sweetness and spice.
🥘Ingredients
- 3-4 tbsp Thai red curry paste (store-bought or homemade)
- 1 stalk lemongrass, finely chopped (white part only)
- 1-inch piece galangal, grated (or ginger as substitute)
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tsp shrimp paste (optional)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 lb (450g) boneless chicken thighs, sliced into thin strips
- 1 can (14 oz) coconut milk, divided
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp soy sauce
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup bamboo shoots, drained
- 1 cup Thai eggplant or green beans (optional)
- 4-5 kaffir lime leaves, torn
- 1-2 Thai chilies, sliced (adjust to taste)
- 1/4 cup Thai basil leaves
- 1 tbsp lime juice
- Steamed jasmine rice
- Fresh cilantro, chopped
- Lime wedges
👨🍳Directions
-
1
If making homemade curry paste, blend all curry paste ingredients in a food processor until smooth. Skip this step if using store-bought paste. -
2
Heat 2 tbsp of coconut milk in a large skillet or wok over medium heat. Add the red curry paste and stir-fry for 2-3 minutes until fragrant. -
3
Add the chicken strips and cook for 3-4 minutes until they start to turn white. -
4
Pour in the remaining coconut milk and chicken broth. Stir well to combine. -
5
Add fish sauce, palm sugar, soy sauce, kaffir lime leaves, and Thai chilies. Bring to a gentle simmer. -
6
Add the bell pepper, zucchini, bamboo shoots, and eggplant (or green beans). Simmer for 8-10 minutes until the vegetables are tender and the chicken is cooked through. -
7
Stir in Thai basil leaves and lime juice. Taste and adjust seasoning with more fish sauce or sugar if needed. -
8
Remove from heat and discard the kaffir lime leaves. Serve hot over steamed jasmine rice, garnished with fresh cilantro and lime wedges.
🔧Equipment
- Large skillet or wok
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Thai Red Curry with Chicken and Vegetables Works
❓ Frequently Asked Questions About Thai Red Curry with Chicken and Vegetables
1. What is the key ingredient that gives Thai red curry its signature color and flavor?
The vibrant red color and rich, aromatic flavor of Thai red curry come from red curry paste, which is made from red chili peppers, garlic, lemongrass, galangal, kaffir lime leaves, coriander root, and other spices. The paste is the foundation of the dish, so using a high-quality or homemade version makes a big difference in taste.
2. Can I make Thai red curry vegetarian or vegan?
Absolutely! To make a vegetarian or vegan Thai red curry, simply:
– Replace fish sauce with soy sauce or vegan fish sauce.
– Use coconut milk (ensure it’s unsweetened and vegan-friendly).
– Swap meat for tofu, tempeh, or a mix of vegetables (like bell peppers, bamboo shoots, eggplant, and mushrooms).
– Check that your red curry paste doesn’t contain shrimp paste (some brands do).
3. How spicy is Thai red curry, and can I adjust the heat level?
Thai red curry is moderately to very spicy, depending on the amount of red curry paste and fresh chili used. To control the heat:
– Reduce the paste: Start with 2–3 tablespoons and adjust to taste.
– Remove chili seeds: If using fresh chilies, deseed them for milder heat.
– Add coconut milk: More coconut milk dilutes the spiciness.
– Balance with sweetness: A pinch of sugar or a splash of pineapple juice can mellow the heat.
4. What protein works best in Thai red curry?
Popular proteins for Thai red curry include:
– Chicken (thighs or breast, thinly sliced for quick cooking).
– Beef or pork (tender cuts like sirloin or shoulder, sliced thin).
– Shrimp or fish (add toward the end to avoid overcooking).
– Tofu (firm or extra-firm, pan-fried for texture).
For the best flavor, marinate the protein in a little curry paste or soy sauce before cooking.
5. How do I fix a Thai red curry that’s too thin or too thick?
– Too thin? Simmer uncovered for 5–10 minutes to thicken, or add a slurry of 1 tsp cornstarch mixed with 1 tbsp water and stir until desired consistency.
– Too thick? Thin it out with coconut milk, broth, or water. Avoid adding too much liquid at once—add gradually and taste as you go.
