Thai Red Curry – everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing!
Make the easy 30 minute red curry recipe using my trick to pimp up store bought curry paste. Or go all out and make a Thai Red Curry Paste from scratch! Complete your Thai banquet with Thai Satay Skewers or Thai Fish Cakes to start.
Thai Red Curry recipe
We’d all love to be able to have a Thai Red Curry any night of the week made with homemade red curry paste. Freshly made, like the best Thai restaurants do every day. But it’s simply not viable.
So today, I’m sharing a recipe for how to make Thai Red Curry two ways:
30 Minute quick version using curry paste in a jar – sharing my secret for how to make an AMAZING curry using curry paste in a jar!
From scratch, using a homemade red curry paste
The BEST Thai Red Curry Paste – Maesri
The best Thai Red Curry Paste by a long shot is a brand called Maesri. This is also the brand I use for Thai Green Curry. Other brands tend to have less authentic flavour and are (usually) too sweet.
Sold in small cans for around $1.30 (it’s the cheapest!), it’s available in large grocery stores (Coles, Woolies, Harris), Asian grocery stores and here is the cheapest one on Amazon US.
Don’t worry if you can’t find it. This recipe is still great even with mainstream curry pastes.
How to make jar curry paste better
Store bought curry paste in a jar lacks the freshness of freshly made curry paste. So if you just dump it into coconut milk, you’re going to be sorely disappointing.
So here is how to make curry paste in a jar taste way (way, way!) better:
Sauté the paste in oil with garlic, ginger and fresh lemongrass or lemongrass paste
Adding the fresh aromatics does wonders for improving the flavour!
What does a Thai Red Curry Taste like??
Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut milk. It’s sweet and savoury, and it is quite rich.
The use of shrimp paste and fish sauce in the curry paste (jar or homemade) provides the saltiness as well as the umami *. However, this red curry recipe does not have a strong fishy or fermented shrimp flavour like some “hardcore” Thai restaurants. Most non-Thai nationals find those versions too fishy for their palette.
While one may assume Thai Red Curry is fiery hot, if from the colour alone, in actual fact it is not! It is actually quite mild, and generally most restaurants tend to stick with the mild level of spiciness though you will find some restaurants that dial up the heat considerably.
* Food-nerd word for savouriness, now officially considered to be the 5th taste in food along with sweet, salt, bitter and sour.
We love Thai Red Curry for the flavour, the creamy sauce, and how can one not love the colour!!
Complete your Thai meal with a starter of Thai Fish Cakes or Satay Skewers with Peanut Sauce, and a fresh Asian Slaw on the side. And while you can totally serve the red curry with plain steamed Jasmine rice, you could take it to the next level with Thai Fried Rice or Coconut Rice! – Nagi x
PS If you’re wondering if the sauce is supposed to look sort of split – yes it is. The oil is actually supposed to separate. I’ve included some general commentary in the recipe notes, for those that are interested. 🙂
Thai red curry
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Thai Red Curry with Chicken
Ingredients
Red Curry Paste – choose ONE:
- 5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
- 1 quantity homemade Thai Red Curry Paste
Extras – only for jar curry paste (Note 2)
- 2 large garlic cloves , minced
- 2 tsp fresh ginger , finely grated
- 1 tbsp lemongrass paste or finely chopped fresh (Note 3)
Thai Red Curry
- 3 tbsp vegetable oil (or canola or peanut)
- 1 cup (250 ml) chicken broth/stock , low sodium
- 400 ml / 14 oz coconut milk (full fat!)
- 6 kaffir lime leaves (Note 4)
- 1 tbsp sugar (white, brown or palm)
- 2 tsp fish sauce , plus more to taste
- 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3″ thick slices (Note 5)
- 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)
- 120g / 4oz green beans , trimmed and cut into 5cm/2″ pieces
- 12 Thai basil leaves (Note 6)
Garnishes (optional) & serving:
- Fresh red chilli slices (small chilli – spicy, large = less spicy)
- Fresh coriander / cilantro leaves
- Steamed jasmine rice
Instructions
- Heat oil in a large heavy based skillet over medium high heat.
- Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it “dries out” (See video)
- Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
- Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
- Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
- Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
- Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened – see video for Sauce thickness.
- Remove from heat. Stir through a handful of Thai basil leaves.
- Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.
Recipe Notes:
Spiciness: Thai Red Curry is not supposed to be crazy spicy but it has a nice tingle to it.
Sauce thickness varies drastically between restaurants – at some it is almost watery, at others it is really thick and seems to be made with coconut cream. I like mine in between – a sauce that is pourable but with a gravy like consistency. I am not a fan of very sweet Red Curry, but if you are, just add more sugar.
Consistency: Thai red curry sauce doesn’t look completely smooth, it looks a bit split because of the oil and that’s the way it is supposed to be.
Stuff in it: There are no hard and fast rules about what goes into a Thai Red Curry. You’ll find Thai eggplant in curries at very authentic Thai restaurants but to be honest, I am not a huge fan of them – they are like tiny eggplants and kind of hard (also not easy to find in shops). I’d say that the two most common vegetables I’ve noticed are pumpkin and green beans or snake beans. While pumpkin may not sound “Thai”, don’t dismiss it, it is spectacular in red curry for both the texture, the sweetness and also because it soaks up the sauce. 8. Nutrition per serving, curry only.
Nutrition Information:
I adore Thai curries
See?
Life of Dozer
It’s lucky he’s so cute because he isn’t going to win any prizes in the spelling bee…. When he bonks his head on the door frame, it sounds hollow. I swear!
Forgot to mention your poached chicken recipe was PERFECTION indeed!
Excellent curry
Also very much enjoy your take on other recipes.
Keep it up,
thanks
This recipe is the real deal. It’ll put a few good restaurants out of business. As usual, Recipetin Eats combines the epicurean with the practical for the home cook. Just perfect! Thank you!
I just followed this recipe and I was happily satiated by the results. I made a beef curry as opposed to chicken and I added Thai eggplant (deseeded), bamboo shoots, lychee, baby corn, peppers and snow peas. I served the curry over pandan steamed basmati rice as I did not have jasmine. To be honest I did not even taste the pandan so I’ll have to experiment with that. I used aroy-d as I had that leftover from an actual decade ago and it is still potent. My question is this: will you be featuring a panang curry? I see that panang recipes online vary in terms of their peanut content and I would love to follow your adventure. Thanks
Can I sub Maesri Penang curry paste?
Hello Nagi,
is this freezer friendly?
Love your website!
I have tried to replicate the best Thai red curry I have had from an amazing Thai restaurant for a long time… through many recipes I haven’t been able to figure it out.
This one nailed it. Best red curry recipe out there. I like to add bamboo shoots and extra thai chilies to the curry and it is fantastic. Thank you for this incredible recipe!
Posted this recipe on 18 Oct using shrimp and a day later used velveted chick breast sliced into strips. I found that by dissolving baking soda in 2 cups or more of water to cover the chick worked so well.
I didn’t add potatoes as mentioned in my previous post but did add more sugar, fish sauce and lemongrass. Again my sauce didn’t reduce but with the flavors being mind-blowing I didn’t care!
Glad you enjoyed it! N x
Just freaking delicious. I didn’t feel like chick, pumpkin or green beans but used shrimp instead. My paste didn’t reduce too much probably because I was impatient given the scents that were coming from the pan but that was ok. I….tasted….ALL….layers….of…. the….paste, the extras, garlic, galangal ginger, fish sauce, coconut milk, thai basil and lime leaves. Like Nagi said, the lime leaves added “something-something” to the dish! Yaaaass! I added ½ more teaspoon more of sugar and the next time I’ll add cubes of potatoes and a little more lemongrass paste and a tad more fish sauce. Oh….my….goodness!
Thank u Nagi.
You are welcome! N x
Yum, yum and YUM – such a delicious meal that my family and friends loved. Thank you again Nagi – I have made so many of your delicious recipes – your website is now my go-to for any recipe.
Thanks! N x
Hi Nagi, thanks so much for sharing your great recipes! My husband loves the samosas, and I just made the eggplant curry the other day—it was a hit! I want to try this Thai red curry, so I bought a selection of Maesri curry pastes on your recommendation, but the red and green curry cans came with a “P65 CA residents” warning about cancer causing ingredients—any idea why that label is on the can? I really want to try it, but I’d like some more information about the real risks involved, and I can’t find anything concrete in my google searches. Any help you can provide would really be appreciated. Thanks!
The prop 65 laws in California are a little zealous. This is a great article in the matter: https://www.nytimes.com/wirecutter/blog/what-is-prop-65/
Your Maesri is safe, they are putting in on there just to be cautious and avoid greedy lawsuits.
Nagi! Another winner! Apologies to my local Thai, they’ll be seeing less of me now.
Can I use honey or even maybe peanut butter instead of sugar?
Another fantastic recipe! Love your cooking…your chicken fried rice is one of families favorite dish.
Just awesome! A new family favourite! I mail ordered the curry, and we love it!
I used large shrimp instead of the chicken.
I followed the recipe exactly except for making it a shrimp curry.
Love the recipe and curry recommended.
Thank you Nagi, it is my new favourite curry to use!
Delicious! I used tinned pineapple in place of the pumpkin which was a refreshing addition to the dish. It was delightfully spicy, sweet and salty and the coconut milk makes it so creamy and satisfying. Another very successful recipe, thank you Nagi!
This is restaurant quality! Love.
Hi Nagi,
❤️❤️❤️ Ur site.
Is there a private email address l can communicate with you.
Re charity
Hi Su…use the contact form on the website home page and it will email me. Thanks! N x
LOVEEEEE this recipe. Just made it tonight and blown away.. definitely going to be a regular in our household..
Hi!
I’ve made this recipe multiple times and LOVE it!
I just got a slow cooker and was wondering if you could slow cook this recipe? Would you suggest cooking it on low for 4-5 hours?
Thanks!
Not this one as written sorry Maddy! N x