Damn Delicious

Easy Thai Red Curry

Easy Thai Red Curry - The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!

The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!

Easy Thai Red Curry - The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!

You know I couldn’t go to Bangkok without posting a Thai red curry recipe, right?

Because this is by far the easiest Thai red curry you will ever make in just 30-40 minutes, which includes prep time.

I told you – it’s too easy.

And you know you can always make substitutions to your liking:

  • Brown rice, quinoa, or any other grain for basmati rice
  • Chicken thighs for chicken breast
  • Snap peas or broccoli for broccolini

But whatever substitution you make, the sauce here is to die for.

I don’t even need the chicken or rice or vegetables. Just serve me a bowl of the sauce.

K, thanks!

Easy Thai Red Curry - The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!

Easy Thai Red Curry

The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!

15 minutes25 minutes


  • 1 1/2 cups basmati rice
  • 1 tablespoon canola oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 1 (13.5-ounce) can coconut milk
  • 1 bunch broccolini, cut into 3-inch pieces
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice


  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
  5. Stir in broccolini until just tender, about 3 minutes.
  6. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
  7. Serve immediately with rice.

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  1. Rated 4 out of 5

    I agree with reviewers saying there wasn’t enough sauce – read somewhere else to add a cup of chicken broth – probably would need to increase the curry paste to 5-6 Tb. Also echo David’s comment to add Keffir lime leaves, I added 6 leaves, it added great flavor! I actually swapped out the chicken with baked tofu. Worked well 🙂

  2. Rated 5 out of 5

    Just made this for tonight’s dinner. Soooooo so so good!

  3. Rated 4 out of 5



  4. Rated 5 out of 5

    So good!! Seeings so many people saying it wasn’t enough sauce, I used 1.5 cups of water and 2 maggi chicken cubes as a stock just to add in some liquid without just watering the curry down. It was perfect! 

  5. Rated 4 out of 5

    Never seems to make enough sauce but it had a nice bite and array of flavours. Easy to make. Lots of random ingredients.

  6. Rated 5 out of 5

    I made this last night, and it was so delicious. Thank you for the recipe. 
    I also made a few subs, instead of the broccoli, I used some red, yellow peppers, and added kale. The flavor of the sauce was very delicious.  I also added cayenne pepper, and Jalapeños to make it more spicy.  I will be making this again for sure, and sharing it with my mom!

  7. Rated 4 out of 5

    Tasted good wasn’t spicy at all (even after I doubled the amount of curry paste) very good I plan to make it again defiantly going to add more curry paste next time

  8. Rated 5 out of 5

    Excited to make this! Can The Thai Red Curry recipe be made in the Slow Cooker? If so, how is it done? Thank you!

  9. Rated 5 out of 5

    I made this for dinner tonight and it was delish!!!  So easy to put together and the flavor was wonderful.  Thank you for sharing recipe.

  10. I love this recipe and have made it several times. I tried just doubling the recipe and it didn’t turn out as well. Anyone have a suggestion for the ratios to make a larger portion? 

  11. Rated 5 out of 5

    Thank you… To be honest… I never went to any cooking schools.. I just came on once as a dish washer but some how my manager told me to cook staff meal, after all he told me to step in and help to cook …once I log into to internet I am searching for recipe to Cook..
    I gave him a credit …I cooked this curry chicken and what happened is he kept asking me…who cooked this… I said , I just tried it…
    He again says, how did you known these recipe.. I said , or well I read books…so thank you…. This is fantastic…
    I made it…

  12. Rated 5 out of 5

    Very easy recipe full of flavor ! I don’t cook much, but thought I’d give it a try and it came out delicious  

  13. Rated 5 out of 5

    This was very tasteful! I was very surprised with the outcome of the meal . Love your website!

  14. Can you use any other type of milk instead of coconut?

  15. Rated 5 out of 5

    1st time making Thai food and it was amazing. I should have doubled the recipe for my 3 hungry sons because they all loved it so much!

  16. Could I substitute the chicken for Squash ?

  17. Excited to make this! Can The Thai Red Curry recipe be made in the Instant Pot? If so, how is it done? Thank you!

  18. Rated 5 out of 5

    Excellent, easy to make! A nice bit of heat, but not over powering! Terrific! I could drink this from a glasss it’s so good!

  19. Rated 5 out of 5

    Oh my gosh this was excellent

  20. Rated 4 out of 5

    Very yummy second time cooking it!!

  21. Rated 5 out of 5

    When my girlfriend and I ate this dish on Valentine’s day our tongues nearly slapped our brains out!

  22. Rated 5 out of 5

    Easy to make, tasty, and comforting! Three of my favorite things. :^)

  23. What brand of red Thai paste do you recommend? So many to choose from!

  24. Rated 5 out of 5


  25. I add slivers of fresh bai magroot and use fragrant Jasmine rice even brown/red Jasmine which is very healthy.  Garnish with bai Krapao or bai Hiropha which I grow in my garden and greenhouse in Winter.  I also have three Magroot/Kieffer Lime trees in large pots in my Zen Courtyard by my Spirit House and Buddha fountain.  So peaceful.

    BTW I have been to The Kingdome of Thailand over 30 times since 1987, last trip Jan 2019.  Plan to spend 3-4 months next Winter in my favourite places learning more.  No I am not a Thai cooking teacher, but have taught my kids and now my grands. 

    I think you are Korean?  Another favourite cuisine.

    Lagorn,   Mary-Anne (Alamo, CA. SF Bay Area)

  26. Rated 5 out of 5

    Loved this!

  27. Rated 4 out of 5

    Pretty darned good. I made the recipe as written except that I cut down the amount of chicken and upped the vegetable content. It was a pretty good result but I found it not spicy enough and so did my hubby. But, for a basic red curry recipe, excellent. And thank you! It’s nice to know it’s possible to make a restaurant quality red curry.

  28. Rated 5 out of 5

    Easy beginner recipe…very good.

  29. Rated 5 out of 5

    The BEST! Loved by my husband and friends. I’m finally writing this review after I’ve cooked this dish about a dozen different times. It is absolutely delicious, and so easy to make. The original recipe is perfection, but sometimes I switch up using green curry paste instead of red curry and switch the veggies to add some variety. I also use “light” coconut milk instead of full fat, which tastes amazing and takes out 480 calories from the full recipe. 

  30. Anyone have the nutritional info?

    • Hi Gabriella! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!

  31. Rated 5 out of 5

    I made this in my slow cooker and I added in baby carrots. I made the cauliflower rice and broccoli separately. Great for meal prep. Thanks for a great recipe!

  32. Rated 5 out of 5

    Amazing and easy recepie. Just cooked, so delicious! For me, a little bit too spicy, next time will use less red curry paste but it’s just a personal preference

  33. Rated 5 out of 5

    Damm tasty  indeed. Delightful  flavor profile but a wide latitude for errors and omissions. 

  34. Rated 5 out of 5

    I’m about to try this for the first time because it sounds amazing! However, I can’t have onions or garlic due to IBS. Will leaving them out cause it to taste really different or are there any substitutions that I can do for garlic and onion? Thanks!

  35. Rated 5 out of 5

    Damn Delicious strikes again! I am just so amazed at the consistent quality of the meals on this website- job well done. This Thai red curry was so delicious and tastes exactly like the ones I buy from my local Thai restaurant. It’s amazing that such a simple recipe packs a lot of flavor. I added some yellow squash into my curry as well and it turned out great

  36. Rated 5 out of 5

    Used green peppers, and threw them in with garlic and shallot (used sweet onion). Added the 1/2 tsp red pepper flakes, as mentioned above. Made about a 2* spice, perfect for me. Simmered for about 20 mins. Come serving time, added extra red pepper to husband’s plate, as he likes about 4* spicy. Sauce tastes great! Bookmarked recipe to favorites. This is the best red curry recipe I’ve found yet. Thanks!

  37. Rated 5 out of 5

    I’ve lost track of how many times I’ve made this dish. I once tried it with light coconut milk and it wasn’t as good. I now stick to regular. This is a staple recipe in our home and the kids love it!

  38. Rated 5 out of 5

    I made this with shrimp last night- delicious! 

  39. Rated 5 out of 5

    Quick and easy. Both the wife and the VERY picky daughter LOVED it. Thanks so much for helping me look like a star in the kitchen 😉

  40. Rated 5 out of 5

    Oh my GOD this was so amazing. I never imagined I would ever be able to make Thai food at home. It was everything I expected and more. I followed the recipe to the teaspoon and it turned out soooo amazing. I’ll be making this forever! <3 Thank you!!

  41. Rated 5 out of 5

    Really excellent dish ~~> and EASY for that are challenged in a culinary sense :).., THANKS!!

  42. Rated 5 out of 5

    Soooo gooood! This is a real keeper of a recipe. If time is short, I use frozen chicken breast chunks, powdered ginger, and frozen stir-fry veggies. I have shared this with all of my friends!

  43. Rated 5 out of 5

    This dish is absolutely amazing. Just like everything I have tried from Damndelicious!

  44. Rated 5 out of 5

    This is my favorite Damn Delicious recipe. I make this at least once per month. I add different vegetables depending on what I have available. Green beans, squash, broccoli, sweet potato, they’re all fantastic! I’ve also mixed green curry paste and red when I have run out of red. Always fantastic. My sister who claims to hate curry loves this.

  45. Rated 5 out of 5

    This is exactly as described, amazing recipe all while being fun and easy to make. I’ve made this a few times now and have swapped out different veggies like thinly sliced carrots and red peppers. I’ll continue experimenting. You can’t go wrong sign the foundation of this recipe. Thanks!

  46. Rated 5 out of 5

    This is a fabulously yummy dish!!!! I made it exactly as directed and it was perfect…the best sauce ever!

  47. Rated 5 out of 5

    First time making your recipe! Really good! I had a green bell pepper and canned bamboo shoots so I used in place of broccoli! Was a huge hit! Thank you for this damn delicious recipe!!!!

  48. Rated 5 out of 5

    I love this! I’ve made it three times. One of the times I used low fat coconut milk and it definitely wasn’t as good. I will stick with regular.

  49. Rated 5 out of 5

    This is so good. At first, I had a second thought wether I will cook it for dinner or not because my husband doesn’t really like coconut milk but oh boy! He liked it and he had a second serving. 
    By the way, I just watched you on Today with Kathy Lee and Hoda. That reminds me to give a review
    Thank you for your damndelicious recipes! 

  50. I have made this 2 times per the recipe. No flavor, what is going on. The restaurant is 1000 times better. Help!!!!

    • I’m not sure if this will help, but I’m going to post it here in case anyone else is having problems getting stronger flavors. In addition to making sure your raw ingredients are as fresh as they could be, there are so many things you could do to intensify the aroma and spiciness of this dish!

      I would recommend adding one or more of these suggestions below (always work up from a small amount and taste-test when dealing with spices!!):
      -1/2 tsp of dried red chili flakes when adding the curry paste
      -Adding 1 sprig of lemongrass (chopped into 1 inch pieces) and simmer in with coconut milk, removing before serving
      -One carefully minced fresh red hot pepper (again when adding the curry paste)
      -Fresh ground chili paste (two or more teaspoons, recommend this one for extra spice!)
      -A dash of sriracha
      -Go crazy with the pepper
      -up to 1 tablespoon turmeric (turmeric’s benefits are intensified when used with black pepper or ginger!)
      -Extra fresh cilantro
      -Double your ginger or garlic portion
      -Subbing broccoli for thick sliced mushrooms and/or green pepper
      -Using boneless chicken thighs, sliced against the grain into chunks (slicing against the grain prevents your chicken from getting too dry and hard)
      -Swapping to olive or coconut oil (much healthier than canola!)

      The great thing about these dishes is you have lots of room to experiment. Also the longer you simmer, the stronger the flavor. I would recommend simmering for 20 minutes at least. See if you can visit the local asian market to find higher quality ingredients and curries. 🙂

  51. Rated 4 out of 5

    Not spicy enough. But very tasty. Next time I will add more red curry paste. 

  52. I want your opinion about using fish sauce for the source of salt? Also, I am going to add a handful of sweetened dried cranberries to the sauce as it boils and make it a Thai Red Chicken Cranberry Curry.

  53. Rated 5 out of 5

    This was the best curry I’ve ever had!!! Excellent! I added garam masala and tandoori. Love love love

  54. Rated 5 out of 5

    Awesome recipe, I changed a few things, added roasted red chili paste, different veggies, fresh red chili peppers, brown sugar, and bay leaves. I also included some cheap thin steak to go with the chicken. Mine didn’t look very bright so presentation wasn’t great but that may be due to the dark soy sauce and oyster sauce I added. The flavor was out of this world, spicy but not too much so, cilantro and lime came through wonderfully one of the better tasting curries I’ve ate. If I could just find a way to get a brighter red color it would be near perfect, thanks for the great recipe!

  55. Rated 5 out of 5

    Best curry ever!

  56. Delicious! One of my go to recipes of yours!

    Any suggestions on how to make it spicier?

  57. I make Thai red curry all the time and appreciate the simplicity of your recipe; however, I find it’s far too easy to dry out chicken breasts when they are diced small and then boiled after already nearly cooked. I use boneless, skinless thighs instead…

  58. I’m not a lover of cilantro. I was wondering is there was anything I could substitute it with.

  59. I have a tin of real Thai red Curry. How do I use this?

  60.  I made this tonight and the flavor is delicious I added some red pepper flakes as well but the only problem is I couldn’t get the sauce to thicken is there any tricks ?
     I followed the recipe completely but now I’m thinking I was not supposed to add the whole can of coconut milk ??

  61. Made this for dinner tonight…OMG sooooo delish!  Recipe was super easy, easy enough to for my 15 year old son to help me.  We both ate so much! Nice and spicy just the way we like our food.  My first time making anything with the red curry paste.  I am going to try another recipe because now we are hooked.  Thank you!!!

  62. This dinner got an “outstanding” review at our house.  Will definitely go in our regular rotation!

  63. Just made this recipe for dinner.  I added shrimp in addition to the chicken, and also some carrots, red bell pepper, snap peas and mushrooms.  I used Mae Ploy Red Curry Paste and it was quite spicy!  Very delicious and better than take out!  Will try adding tofu next time.  Honestly, the variations are aplenty!  Thank you.

  64. This dish was excellent. Was my first time using red curry paste. The sauce is delicious and not at all spicy. I might add some red pepper flakes next time.

  65. So happy I found your website. Made this the other night and we didn’t have any leftovers. My kids loved it. They would eat Thai food everyday if they could. I can’t wait to try some of your other recipes.

  66. I just made this! It was my first foray into cooking Thai food, and despite my complete beginner status it came out GREAT. I didn’t think getting a great result would be this easy to be honest.
    Very much recommend this to anyone! 🙂
    Thanks Chungah!

  67. Another winner!! Many thanks!

  68. Stop what you’re doing and make this dish immediately. You’ll be fighting everyone else in the house for the leftovers…although I doubt there’ll be anything left. We’re constantly trying new recipes from various websites but we haven’t had a lot of luck with various Asian dishes. This one broke our streak of bad luck and quickly rose to the top of our list of all-time favorites. We’ve made it twice in 3 days! Our family doesn’t think it’s too spicy, in fact, I think it could use some more heat but my palate is used to spicy foods. We used chicken thighs, which is always our preference, because they are more moist and tender than chicken breast. We’re now looking for more ways to use curry paste. 

  69. Chungah-how can the recipe be modified to sub tofu for chicken? What would be the change in cook time?

    • Tofu would be a great substitute! But unfortunately, without further recipe testing, I cannot answer with certainty regarding the change in cooking time. As always, please use your best judgment regarding substitutions and modifications.

  70. This was so good! I’ve never made a red curry dish before, my husband and kids loved it. I didn’t think it was very spicy at all, just perfect according to the directions.

  71. Finally got around to making this tonight, definitely a yummy and easy weeknight meal!  I used 2tbsp of the curry (instead of 3) because I am cooking for tiny humans, and it was plenty spicy…a bit too much for the kids actually, so just keep that in mind if you are sensitive to spice or preparing for small kids.  A hit with mom & Dad though!

  72. 2 questions for you. 1. Could you use Broccoli instead of broccolini? 2. Would this freeze well?

    • 1. Yes, absolutely!
      2. Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

  73. I made this last night, and it was delicious and definitely worth repeating. The only issue I had was that I think I let the sauce reduce too much. It didn’t seem like it was doing anything, and then when I added the vegetables, there wasn’t much left. I may double the sauce next time, or maybe not reduce it for as long.


  74. Is this spicy? I am not familiar with different curry, but want to try! 

  75. I see that the recipe says “serve immediately”… can it be made earlier? 

    Thank you! 

    • Yes. The “serve immediately” just means that it’s best served right away and doesn’t need any time to settle etc. as it might be with other recipes.

  76. ❤️ made this tonight, had some leftover pork chop, this sure was good…enjoyed every bite❤️❤️❤️

  77. I have yellow curry spice in my cabinet, how much different is the spice from paste? 

    • They are very different and not really interchangeable. The curry powder is more of an Indian staple, with cumin and turmeric and has a mellow taste, whereas the paste is more Thai and has an intense flavor and heat, with fresh ingredients such as ginger and garlic.

  78. Made this for dinner tonight. You were right about the sauce; so good I can just drink it!  Rather than letting the coconut milk reduce ( I really wanted that sauce!)
    I added a heaping tablespoon of cornstarch which didn’t quite thicken but enough to have some body. I substituted one red bell pepper and about a pound of sugar snap peas because my market did not have broccolini. Also, I added only one tablespoon of the curry paste to the coconut milk after the chicken cooked for 3-5 minutes. It had enough of a bite but not overly hot. Hubby cannot handle spicy!  Thanks for a great recipe!  

  79. I made this tonite!  So delicious, fast, ! I had never cooked with the red curry paste! Thank you!
    Any suggestions for th remaining coconut milk?

  80. Could you please post the Nutrition Information?

    • Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  81. Made this last night, THANK YOU! It was so satisfying and easy for a weeknight

    You’re the bees knees

  82. I have had this on our dinner rotation for some time. In my recipe I substitute chicken with shrimps and broccolini with sugar peas. Try mine. I’ll try yours. Your chicken version looks delicious. Thank you for your blog, always so inspiring.

  83. Looks amazing.  Going on my to make soon list.  Yum!

  84. Made this today, amazing, thank you x

  85. Just wondering how spicy this is. We tend to prefer “mild”.   Thanks. 

  86. Any suggestions on a green curry?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    • Lime leaves and lots of Thai Basil really makes green curry special. Basically follow this recipe but sub green curry paste, add in like leaves and Basil before the long simmer. I like to use lighter veggies like bamboo shoots, mung bean sprouts and peas in mine.

  87. What Red curry paste do you use? I often make a very similar curry but its always just a bit bland – theres no kick to it? I don’t really do a hot curry but I cant even get it to a “mild” level

  88. On the menu for Wednesday night

  89. Looks delish! What brand red curry paste do you use? 

  90. Hi, My husband is allergic to coconuts. What do you recommend as a substitute? When I make other curry dishes I use heavy cream or heavy whipping cream with tomato paste. I would like a more broth style curry though (which you would get with coconut milk) instead of the thick one I make. Thank you!

  91. Sounds amazing! Can I sub canola oil for olive or coconut oil instead? Will it change the taste?

  92. Any chance for a yellow curry version of this? Red is good, but yellow curry is the best!

  93. Yummmm! Going to put this on the rotation this week!