thai red paste curry recipe

Written BySheba G Updated On
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The Best thai red paste curry recipe

I have been making this Thai red paste curry for years and it is a staple in my kitchen. The flavors are so rich and comforting, and it is one of those meals that comes together quickly on a busy weeknight. My kids love the creamy coconut sauce and the tender chicken, and I love that it is packed with vegetables and healthy spices. This recipe is perfect for a family dinner or even when you have guests over because it feels special but is not complicated to make. The red curry paste adds a nice warmth without being too spicy, and the coconut milk makes it smooth and satisfying. It is a great way to get everyone to eat more veggies and enjoy a flavorful meal that is good for you too.

Thai Red Paste Curry

4.9 from 1327 votes

A creamy and aromatic Thai red curry made with coconut milk, tender chicken, and fresh vegetables. This dish is quick to prepare and full of bold flavors that the whole family will enjoy.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Curry

2 tablespoons Thai red curry paste
1 can (13.5 oz) coconut milk
1 pound boneless skinless chicken breasts, sliced
1 cup bamboo shoots
1 red bell pepper, sliced
1 cup Thai basil leaves
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil

👨‍🍳Directions

1Heat vegetable oil in a large skillet over medium high heat.
2Add red curry paste and stir for 1 minute until fragrant.
3Pour in half of the coconut milk and stir to combine with the paste.
4Add sliced chicken and cook for 5 minutes, stirring occasionally.
5Add remaining coconut milk, bamboo shoots, and red bell pepper. Simmer for 10 minutes.
6Stir in fish sauce and brown sugar. Adjust seasoning to taste.
7Remove from heat and fold in Thai basil leaves. Serve over steamed rice.

🔧Equipment

Large skillet or wok
Cutting board
Knife
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 16g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a vegetarian version, use tofu instead of chicken and substitute soy sauce for fish sauce. You can also add other vegetables like snap peas or carrots.

Watch Video Of How Thai Red Paste Curry Works

This Thai red paste curry is always a good idea for any occasion because it is quick, flavorful, and pleases a crowd. I love serving it at family gatherings because everyone can customize their bowl with extra basil or lime. It is a reliable recipe that never fails to bring smiles to the table.

❓ Frequently Asked Questions About Thai Red Paste Curry

1. Can I make this curry less spicy?

Yes, you can use less red curry paste or choose a mild brand. Adding more coconut milk also helps tone down the heat.

2. What can I use instead of fish sauce?

Soy sauce or tamari works well as a substitute for fish sauce. Start with half the amount and adjust to taste.

3. How do I store leftovers?

Store leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

4. Can I freeze this curry?

Yes, this curry freezes well for up to 3 months. Thaw in the fridge overnight and reheat before serving.

5. What vegetables go best in Thai red curry?

Bell peppers, bamboo shoots, snow peas, carrots, and broccoli all work great. Add them in the last 10 minutes of cooking so they stay crisp.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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