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!
Nearly finished making this tonight and OMG the sauce is so delicious. Used a jar but then added the garlic lemongrass and ginger, thank you
Wow seriously such a good recipe. I couldn’t believe I made it when I tasted it at step 6 haha. 100% on the lime leaves, you’re right, it gives it that restaurant quality. Thanks Nagi!
Hello! Thank you for the recipe. I am planning to make this on the weekend. Can I substitute fish for chicken in this recipe?
You could do this with fish TF. I would choose a firmer white fish like Ling and add it only for a minute or two at the end after you have simmered the sauce so it doesn’t overcook! N x
Beautiful recipe, can be adapted to vegetables of your choice.
Nagi, I always seem to choose your recipes, they have all been fabulous!
As a food science and technology teacher, I can tell you know a great deal about food and cooking! I will continue to try more of your recipes. Thank you!
Thank you Helen for that kind comment and for using my recipes!! N x
Nagi can you cook this recipe in a slow cooker
You need to saute the curry paste over high heat and then it only takes 15 minutes on the stovetop so I don’t think there’s an advantage to using a slow cooker here – most don’t get hot enough to saute the paste. N x
What can you use instead of pumpkin ? I don’t really like pumpkin.
You could sub in sweet potato (check for doneness and cook a few minutes longer if needed) or broccoli or cubed zucchini. Enjoy! N x
Cooked this a number of times, and its quickly becoming a family fav.
Nagi, could you use pork shoulder instead of the chicken?
This curry has become my household’s favourite meal. I’ve made it countless times, including for guests, and it’s always delicious. Thanks Nagi!
I am glad that you liked it Ellen!! N x
This is the best food I’ve ever made you guys need to make this right now
Thanks Rochelle! I am glad you enjoyed it!! N x
Tonight’s dinner…Delicious!
Could I do the exact same recipe but use the Maesri green or masaman curry paste instead?
Also, does it freeze well? Hoping to make it again during the week to freeze (and just used the last can of red curry paste…)
Soo amazing!! This is hands down the best curry recipe thank you soo much!
I am glad that you liked it C! N x
I cooked this last night for my family and it went down really well. I used slightly less chillies as my 9 year old doesn’t like spicy food that much, but he enjoyed this curry. I recommend making the Thai red curry paste.
This recipe was yummy and easy to follow! Feeling more confident to cook curries now. Thank you Nagi!
Absolutely divine!! Made with the pimped Maesri paste. Followed the recipe exactly, but also doubled the ginger and pumpkin, & added a little extra fish sauce near the end. Served with additional garnish – a sprinkling of peanuts. Definitely the best red curry I’ve made.
Thanks Nagi – your recipes always turn out brilliantly. 😋🙏🏼
Hi Sherrill interested to hear how much of the can you used? Thanks
Best Thai curry we have had for a long time. Thank u
Hi Nugi, I am a Russian who live in South Korea. I love travelling and eating, and always in search for the new original flavors. Unfortunately in Korea it’s difficult to find authentic foreign cuisine restaurants. They lack in taste and expensive. That pushed me to learn how to cook it myself. Founding your blog was a big luck. I’ve never seen another source with a such of variety of dishes wich come out perfect every time. Also you give best explenations and tips ever.
PS I love your hands)
OMG my hands!!!! 🖐 Why does everyone comment on my hands??!! N x
So I’ve been following your recipes for a couple years. Thank you for the curry suggestion—that’s upped my game on this dish!! Love this!! Thank you
This recipe also great. I’ve made the green about 50 times and thought I’d try the red. I haven’t had the patience to make my own paste but I’ve tried different store bought. By far the Maesri is the best. Not even close. Thanks again
I made my first ever thai red curry using this recipe as a starting point and it was fantastic. I made significant changes to suit my personal taste and availability of ingredients.
The only thing I left out entirely was kaffir lime leaves. I simply couldn’t get them at my local store.
I used an entire 4 oz jar of red curry paste because I like it spicy.
I used 1 cup of water and a 2-cup cube of chicken broth.
I used 3 tbsp coconut aminos instead of fish sauce.
I used cubed chicken breast.
During the 10 minute simmer with the chicken, I deviated entirely as follows:
– 6 minutes after adding the raw chicken and getting the mixture to a simmer added 1 cup thin sliced carrots
– after another 4 minutes added 1 cup sliced onions and 1 thin sliced red chili pepper.
– after another 4 minutes I added 1 cup sliced bell pepper and 1 cup sliced zucchini.
I simmered 4 more minutes and that was it.
—
Sorry to mangle your wonderful recipe so much, but I did this to approximate a recipe from a local thai place I love. I need to find some kaffir lime leaves.
Have you thought of getting a small kaffir lime tree and growing it in a pot? That’s what I do. Also, if you find a fruit & veg shop selling the fresh leaves in small packs – freeze the leftovers in a ziplock bag for next time.
I like the way you explain in details each recipe!
I consider myself a good cook but I always learn something new from you! And if forget the recipe you are the first I am searching it .Thank you Nagi 🌺🌸
If using the from scratch red curry paste, are we still using 5-6 Tablespoons? Unsure what “1 quantity” in recipe meant.
Near the beginning there is a section reading “2. From scratch, using a homemade red curry paste” with a link to that recipe.