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
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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!
Can this be done with duck?
Yes 100% Kristen!!! N x
Another winner from Nagi! Quick and delicious.
Hi! once all the veggies are in, do you simmer with a lid? Thank you.
Hi Liz – no lid required here. N x
…sorry I meant butternut squash (not sweet potato) 🙂
Hi Nagi, thanks for this. I’m going to try your recipe this weekend. It looks delicious. I know it’s generally a matter of personal taste, but I’d also recommend to readers to try Mae Ploy as an alternative brand for both red and green curries. I’ve been to Thailand many, many times and also tried all the brands you list here and I personally find Mae Ploy to be the most authentic Thai flavour, if you don’t have time to make homemade (especially for green curry). You probably know this, but for readers you can only find this in asian supermarkets/shops (never available in Coles, Woollies). I personally love the little egg plants, but I’ll try the sweet potato suggestion …sounds great!! thanks
i agree – Mae ploy is the most authentic – maesri or whatever, tastes awful to me ( like cat food, I assume – havn’t tasted cat food, ha ha) I lived in thailand, and cook thai food as well
Yum! Will be cooking this on the weekend.
Anyone that used the Maesri can, how many cans is needed for the 5-6 tbsp??
Hi Nick,
Did you happen to get an answer for this? I was just thinking that 5-6 tbsp seems like it would be more than a tin of Maesri paste!
1 whole can is the perfect amount it comes to around 4 – 4.5 tbsp and it’s just right in my opinion. Nice and spicy 🙂
This was the best red curry I have ever had!! Better than any restaurant. Absolutely delicious! I didn’t have green beans so I substituted red & green peppers. I used the jarred red curry and the “extras”. It was so good I see no reason to make the red curry from scratch! Yum!!!!
Wow! Loved this & so did the family (even the one who is not keen on curries) she had it for lunch next day! It’s so flavoursome & so easy to make. Tastes very similar to my favourite Thai restaurant. Thanks for the recipe. Another winner during lockdown 👍
I just absolutely smashed it out of the park with this recipe. No tweaks. I’m lucky enough to have a kaffir lime tree (makrut tree) in my backyard, so it is great to have a recipe to use up some of those beautiful fragrant leaves.
I’m so jealous Mel, sounds fantastic!! N x
Made this tonight, my first Thai dish. Really legit, so pleased. I shouldn’t be surprised; have had great success with so many of your other recipes haha. Godspeed!
Love this recipe! I don’t normally like coconut milk but this doesn’t taste like coconut milk at all. It just makes the recipe so luscious and creamy. I used store bought curry paste but ommited the fresh aromatics…because I forgot them, but it still turned out great! Served with lime and it makes it even better. Thanks!
Love this recipe!!! Definitely a favourite, even with those who ‘don’t like spicy food’ ☺️
How would the sauce go being frozen? To then just grab it out and add the protein on those nights with zero time?
Yes it will freeze perfectly Kelly! N x
Hi Nagi,
Love all your recipes and how to do it you make my job so easy at home just wondering can I use beef and if so what cut do you suggest as I have a dinner party so already doing the chicken larb and pork spring rolls as entrees so need another meet ?? Thank you for making me look like a fantastic cook xx
Hi Diane, you could use rump and velvet it like the Chinese to to ensure it stays tender! N X
Just wondering if I could make this with coconut cream instead
Sure can Suha, it will be thicker and more rich 🙂 N x
Also should mention – as with most curries, for anyone wondering – this is very keto friendly (if you’re super concerned, reduce the pumpkin.)
You can’t have the Jasmine right though, goes nicely with Cauliflower rice, what I did :
– Shred cauliflower using the S Blade on a processor, if not any shredder will do.
– Saute with canola or coconut oil (i prefer coconut)
– Stir some Ghee through it.
– Garnish with coriander and basil leaves.
Delicious! I make it with sweet potato and added the sweet potato in to the curry paste before the stock to make sure it has long enough to cook.
This was a lovely dish. I want to thank you for all the tips and tricks in your recipes. I used the paste you suggested rather than my usual brand and added the extras. Wow what a difference ! It really did have a taste very similar to our favourite Thai restaurant.
Did you use just 1 can of that curry paste?
Hey Nagi, I’m wondering what other vegetables I could put in this as no one in my household eats pumpkin.
Thanks
I also really like adding bamboo shoots & orange/ yellow bell peppers, or cauliflower
You could really add anything, capsicum, baby corn, sweet potato, regular potato! N x
Hi Nagi!
I was wondering if theres something I can substitute the fish sauce for? I’ve heard soy sauce is suitable?
I’m anaphylactic to seafood (including fish/oyster sauce :((( ) so just need something to swap that out
Thanks so much Nagi!!
Oh no Andrea! Su soy – there’s even a “vegan” fish sauce available these days too! N x
This is crazy delicious and quite authentic! I added a bit more Thai basil, and used Japanese sweet potatoes instead of pumpkin (they’re life changing, if you can find them!) I used my favorite curry paste: Nittaya. So good – I’ve had a bag each of red and green in my deep freeze for a few years now and it’s still delicious every time.