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!
she makes cooking asian curries and dishes so easy! and they always taste amazing! super easy directions and great recommendations for garnishes
Unbelievable how much a few tweaks to the way I would normally cook this can change what was an ok dish of mine, to what my husband has just said was the best curry I’ve ever made!!
Thank you Nagi! Food in our house keeps getting better and better thanks to you!
You nailed it Rae!!
Hi Nagi, love all your recipes and I tried this curry. I followed everything exactly, except I used Maeploy instead of Maesri (as it is what I had on hand). The final result looked exactly like a restaurant style red curry but tasted nothing the same. It was too salty and then was not really complex in flavour. I almost tasted too much ginger and garlic. Do you think it was just the paste I used? I have been trying for years now to get a good restaurant quality flavour in my red curries but it always ends up this way. None of the traditional Thai flavour and overly ginger-y, garlic-y or spicy. Almost Indian.
Hi, sorry to hear the curry was no good, I can only put it down to the paste used – they all have slightly different flavours. I’d love to know what you think if you try it with Maesri – it’s by far one of the better curry pastes!
Hi nagi I used Maesri paste and found the curry way too salty too.How can I rescue it?Maybe the stock was salty?I’m not adding my prawns to it yet .lol.
Hi Maureen, did you use low sodium broth?
Hi nagi .No I didn’t and think thast was my mistake.I added water and plain milk.Had to thicken it though.Flavour was great otherwise.
I haven’t made this yet, but I have been looking for a red Thai paste recipe, and this looks great. Thanks for 5he clarification on the separation of the sauce, because I would have freaked out if I didn’t know that.
I hope you give it a go and love it Christine!
Another winner recipe! ⭐
For a working mum who is short on time, this recipe is not only tasty but very quick to make (if using store bought paste).
Delicious – Thanks Nagi!
I’m so glad you enjoyed it Maria! I’m all for quick, delicious meals!
Hi Nagi! Thanks so much for your website I use it all the time! I’m wondering can I make this in a slow cooker and use cubed pork shoulder instead? I’m cooking for approx 35 people, what tips would you give me?
Hi Sarah, I honestly haven’t tried this in a slow cooker sorry. I would cook everything in the pan and bring the sauce to a simmer first then transfer to a slow cooker to finish cooking the pork – N x
Dear Nagi, Thank you for all your ‘joie de vivre’ and dedication in giving us the best recipes there are. As for the Thai Curry Paste, which I want to make asap, the quantity in the Chicken Curry recipe seems to be one cup, since you say 1 quantity of…It seems a lot; would you please clarify if I should use the whole recipe or a part of it, like 0.5 cups maybe? Enjoy your warmer weather, while our winter is still fully in force here in Montreal, Canada! Merci!!!
Hi Michele, yes you use the whole quantity of curry paste ☺️
Have made this twice now and the whole family love it. My son said it’s better than the rendang which is a huge call!!
Due to a shellfish allergy we swap the shrimp paste in the curry paste for fish sauce and it still tastes awesome – but I’m still nervous over the ratio of 1/2 teaspoon shrimp paste = 1 tablespoon fish sauce!!!!
Might try your tikka masala next!
Hi Nagi, I am a novice cook but planning to attempt this recipe for a group of 8. Should I just double all quantities listed?
Thanks
Pampa
Hi Pampa, you can hover over the servings and a bar will pop up allowing you to adjust the portions. It will automatically adjust the ingredients for you. N x
How much curry paste do you use for this recipe? Please don’t say one quantity, as I have no spoon measured in ‘quantity’. Do you use the whole amount of curry with this recipe? Half of it? How many tablespoons? I am in the midst of making it right now, and don’t know how much chili paste to use.
Hey John,
It’s just the quantity that you get when you make Nagi’s recipe for her Thai Red Curry Paste, which she has linked.
Ie. This one:
https://promotown.info/thai-red-curry-paste/%3C/a%3E%3C/p%3E
Hi Nagi,
Please excuse my ignorance, but what exactly do you mean by “chicken broth” in the ingredients?
I’m from Scotland and broth here would be thick vegetable soup.
Do you mean “chicken stock” (made from a stock cube, for instance)?
Cheers
Allan
Yep its chicken stock Alan…
WOW Really incredible recipe. Followed to a T,with both paste and dish..delicious. A huge hit in our household,with both spice lovers and “not too spicy” people. Will definitely make again,and very soon:)
That’s great! So pleased you enjoyed this Shelley – N x
Hi!!!!
Made this tonight along with the paste!
I live in a small country town …
Couldnt get the dried chillis so sat fresh by the fire for a few days.. also couldn’t
get shrimp paste so used the stuff from wollies.
Also had to use ginger as a substitute….
And i only could get the normal basil….
WOW… If it taste this good with all the ingredients i couldn’t get ….
Thank you for your wonderful recipes .. but also for the substitutes for us that live whoop whoop
That’s SO GREAT to hear Kel! I’m so glad you enjoyed this, thank you for letting me know! N xx
Hi Nagi! Another cracker of a recipe. I’ve made this plus the paste several times – each time lip smacking goodness
THANK YOU!!
Hi i made the Thai red curry today it was delicious but very hot . I think i bought the wrong dried chillies they are about 3 inches long but smelled very hot . I’m going to have another try as it’s so good. I got the chillies and other ingredients from the Chinese supermarket near they were very helpful but didn’t know how hot the chillies were. I’ve also tried the stir fried beef recipe and it’s really great.
The Thai basil is also called “Holy basil”. Eggplants, the Thai style green round ones are suitable. They get soft after a 5 minutes cooking time. The red chilies, the spicy type are much shorter, than those to be used here. Best is to look out for the 4 to 6 inch ones. Or just pinch one and bite in it, then you will now, if you have chosen the right ones. To take the spiciness out of chilies you can remove the seeds. Find a Kaffir lime ( http://natural-senses.com/tachyon/2016/08/kaffirLime.jpg ) and plant the seeds. Keep the plant in the sun and keep it wet. From time to time use some fertilizer (the natural stuff made from algae). Then you do not have to worry about having fresh leaves.
Hi Nagi. It have just made the Thai red curry paste but I have a feeling it’s going to be really hot. Just realised I bought Mexican chillies which you said are not recommended. Do you suggest I use less paste for the curry or is there some way to cool it if I used the whole quantity.
Looking forward to trying tuis recipe.
Angela
Oh dear! I’m sorry I don’t know how spicy it will be. Do you know which chillies you used and how many?? If you are worried it is far too hot, what you can do is use a dollop in stir fries or fried rice and less will go further so you get the gorgeous red curry flavour but the spiciness is spread across more ingredients 🙂 Keep the paste in freezer bags with the paste flat so you can break chunks off as required 🙂 Hope that helps! N x
1 quantity homemade Thai Red Curry Paste— Still a mystery ….
Hi Brooke! In the ingredients list where it says that, it is linked to the thai red curry paste recipe 🙂 Does it not show??
Hi Nagi, have tried n love many of yr recipes. They are so easy to follow too 🙂 Don’t worry about the link to the curry paste, it’s wworks perfectly !
I’m so pleased you enjoy my recipes Joyce! Thank you for trying them! 🙂 N x
Erm… How much is “1 quantity”? The linked recipe is for 1 cup and surely that cannot be the amount of curry paste required for the recipe. This question has been asked before and is still unanswered…
Hi there! It’s one quantity of the homemade Thai Red Curry that it’s linked to the ingredients list 🙂
Hi, I want to prepare this dish, I bought everything, but I am confused when you say 1 Quantity chili paste, o you mean that amount you gice for the chili paste serves for 4 portins of the chicken????
I would like to know because want to do double the amount. I woul appreciate your answer.
Thanks, and hugs hugs and hugs to Dozer.
Hi Olga! I mean the Thai Red Curry Paste that is linked in the recipe. 🙂 Hugs passed on! N xx
Hi There – fantastic recipes many thanks! I still don’t think the question has been answered as to how many portions of curry will the paste make? How much paste (2tbsp?) per curry for 4? Thanks in advance
Hi there, she has answered this several times. If you use her recipe for the paste, then you use the ENTIRE amount that the recipe makes to use in the curry. Her ingredient list says “1 quantity of homemade paste” or 5-6 tbsp of store bought.
Hi i know. I just want is that amount for the 4 servings of chicken????
Hi Nagi. Can’t wait until I try this. Do you have a nutritional breakdown of this recipe?
Cheers,
Penny
Added! 🙂