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!
Ingredients
- 1 ½ cups basmati rice
- 1 tablespoon canola oil
- 1 ½ 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
Instructions
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- 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.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
- Stir in broccolini until just tender, about 3 minutes.
- Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
- Serve immediately with rice.
Did you make this recipe?
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I love this! I’ve made this with my son and my daughter each and we had fun prepping all the ingredients before we started cooking. Also, each time we used a firm white fish instead of chicken, Mahi Mahi last night. We add it when the coconut milk, curry, and other great flavors simmer together until the fish is done and flaky. Served over Rice, you have your Protein, Veggie, and Starch, in a totally delicious sauce.
This was so easy and so delicious!!! We opted for tofu and used more lime juice than the recipe called for and it was perfect.
Love it
Can you modify recipe using frozen chicken and instant pot?
Hi there, did you make the red curry paste? Seems like the sauce is pretty much that so taste would range a lot depending on that recipe.
When I go to my go-to Thai restaurant I ask for Medium heat. How do I achieve that??
Fantastic recipe! My son keeps asking when I’m making it again.
This is my go-to curry recipe. Since I’m feeding 4 teens I double the sauce ingredients (using the whole jar of paste), about 2 lbs. chicken, a cup of chicken stock, and whatever vegetables I have on hand. Mushrooms, butternut squash, potatoes, spinach, etc. And add some sriracha. It’s good on any rice, but jasmine rice is our favorite.
I had purchased the needed items to make this dish and put together yesterday. It is a great dish. Easy to put together with such great Thai flavor. Thanks for another great recipe. Truly awesome. Love it!!
Yum! This was awesome 🙂 I added some chicken broth as well to increase a bit of volume for the family. Then added some corn starch/ water mix to thicken it a bit again.
Soooo good!
Easy and yummy. I added one onion and 2 bell peppers after the chicken but before the coconut milk. I also used double the red curry paste and added Siracha for more spice.
I make this all the time. It’s a family favorite.
Wonderfully delicious! A keeper! I loved how quickly this came together. It’s so flavorful and the way the sauce drenches the rice is just to die for. True comfort food. The only major change I made was I used the entire jar of red curry paste instead of the 3 tablespoons the recipe calls for. I coincidentally had the brocolini on hand, and it goes very well.
This is so good! Such a super simple recipe that produces so much flavor. I was surprised at how easy it was to make. The only thing I would note is don’t forget to wash your rice and feel free to cook it in either beef or chicken broth in lieu of water.
Used this tonight for just the sauce (already had the veggies cooked) and it was
This is my favorite Red Curry recipe! It was a big hit. I used red peppers instead of broccolini. I used the white part of the green onion instead of shallots. Instead of salt, I used about a teaspoon of fish sauce. Thank you!
This was really good, I only gave it 4 stars only because it lacked just a little in Curry taste…. but we ate it all!!! Thank you
This sound delicious but I want to substitute tofu for the chicken. What’s the best way to do that? Just add it as-is or cook it somehow first?
Hi Teresa – If it were me I’d just pan fry the tofu before adding it to simmer in the sauce towards the end. I like soft tofu in my thai curry 🙂
This recipe is so easy and delicious! It satisfied my craving for Thai red curry. Thank you!