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!
Hi Nagi, made this and I must say it may be the best recipe you have shared with us. Delicious. Thanks Nagi 🙂
Love this recipe… always make this dish when we have guests over for a meal. Am I able to sub chicken with prawns? 🙂
Yummmmy . I used this recipe butbI substituted kaffir lime leaves with coriander nd some basil added 1 teaspoon of lime rind and I couldn’t find kaffir leaves at the local store. I also used eggplant instead of squash. It is still delicious. Thank you for making recipes like this.
love the sound of this recipe and want to try it but just wondering if it would work well with beef or pork as my partner is not a fan of chicken?
Hi Lucy, yes 100%! You can use thin strips of beef or pork – I would velvet it to ensure it stays tender though. N x
AMAAAAZZZINGGG MY FIRST TIME AND THE BF LOVES IT TASTES AUTHENTIC AF THANK U!
WOOT! So glad it was a hit Angel!! N x
hello, can you substitute utuite chicken broth for chicken cube in the Thai red curry chicken recipe?
Hi Simona, just use the stock cube and reconstitute with the amount of water to make up the stock here 🙂 N x
Thank you Nagi. I did just that and this came out beautifully. So tasty, definitely saving this recipe 🙂
I used the Maesri paste – I’m not great with chilli, and 4TBSP was perfect. Another hit!! Thankyou Nagi
Wahoo, that’s great to hear Kim! N x
The flavor is excellent! I used the recommended Maesri red curry paste with the add ins. Unfortunately, my mid-western , mouth, and belly weren’t prepared for 5-6 TBS of the curry paste!! Next time I will use 1-2 TBS of the red curry paste. LOL!!!
My addiction has always been curry anything! The spicier the better!
OMG That was phenomenal ! My husband doesn’t like the pumpkin but I loved it!
Hi Nagi I just wanted to tell you HOW BLOODY GOOD this red curry is, it’s as good if not better than any that restaurant version I’ve had, I’ve tried it with the jarred red curry paste and can confirm the Maesri brand is by far the best. Woolies didn’t have any Thai basil leaves but I discovered regular basil with a star anise added replicated their flavour really well. Pairs great with your flat bread to dunk in the sauce. Please keep the curry recipes coming!
I don’t know what I love about this site – your recipes or following Dozer !
Love your recipes. Tried multiple and always a hit! Impressed with the Indian recipes. Fantastic job!
Absolutely AMAZING! Yummy with cous cous.
Made this last night, subbed tofu for chicken, and served with Recipe Tin Eats Coconut Rice recipe, both were amazing, as always☺️, thank you!
This is a family favourite and a regular recipe in our house. I was wondering if you could make this suitable for Vegetarians? Obviously swap the chicken broth for Veg stock, no chicken extra vege? What about the fish sauce? What would you recommend in its place?
Hi Bec, tofu or paneer would be a great option here!! You can even buy vegan fish sauce these days – or you could sub soy in its place 🙂 N x
Hi Nagi, I just made this with your red curry paste recipe, and it was delish! I think i was a bit heavy handed with the lemongrass, not knowing exactly which parts of it to use. But nothing detrimental. Thanks for the great recipe!
This was delicious. The only change I made was using orange kumara instead of pumpkin and added it at the same time as the chicken. Yummo
Hi Nagi! I’m making this tomorrow night for dinner and super excited to try the recipe.
What do you think about sauteeing the chicken thigh for some flavor caramelisation first? maybe a bit of butter? Before sweating out the curry mix. Would that result in more flavor?
Hi Raymond, you could if you like however it’s not how it’s traditionally done 🙂 N x
Love this I didn’t do the second part with pumpkin I added fresh bean shoots instead and undo noodles every bit as good as any restaurant I have alway fried the chicken first no cooking in the coconut milk mixture made all the difference to so tender I learnt a really important lesson thank you
Hi Nagi! Thanks for your reply. Yes I thought as much, usually there’s no “sear” color. I was just wondering if you’ve tried this, and if perhaps it would amp up the flavor of the chicken?
The fond on the bottom of the pan from the searing should also improve the flavor of the curry? What do you think?
Another great recipe! I added mango and red bell pepper, but otherwise made the recipe exactly as written, adding ginger, garlic, and fresh lemongrass to Maesri curry paste. Delish!
Hi Nagi. How many servings does one recipe make?
Hi S, the number of servings is noted in the recipe card under the heading – this makes 4. N x