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’ve made this so many times. My favorite curry recipe. So easy too.
This was really really good. The sauce is amazing. I wanted more sauce, so I added 1/2C chicken broth and went heavy on the curry paste. I served over Mai fun noodles instead of rice, and added in fresh basil leaves for the last minute. Really really yummy, thanks for a great recipe and easy to customize to your liking!!
Great! Kid friendly and super easy!
Great, simple and relatively quick and delicious recipe!
Like some other commenters, I always add extra red Thai curry paste & another half a can of coconut milk so I get more sauce.
It’s a simple recipe one can tweak easily to customize to your palate and needs.
I make brown rice and when it’s done & piping hot, throw on a cup or two of power greens (kale, spinach & chars mix), and then pour the chicken & sauce when piping hot, right over the rice & greens. The heat from the rice and sauce cooks the premixed greens perfectly!
I do add a little extra sea salt right at the end too with the lime juice and cilantro-makes all the flavors really pop!
great weeknight dinner that can be made after a busy day-great spices and chicken is tender if you watch it-Thanks Chungah!!
Very good recipe, pretty spicy for me and I’m Indian lol next time will put a little less curry paste. Subbed the broccolini for frozen green beans and carrots. Excellent dish
Came out great! I added some salt and pepper at the first stage like the video… but accidentally too much salt came out. Watch out for that… because the curry already has enough sodium. I’d hold off and do like the recipe says, wait to add salt at the end to taste.
This is a staple in our house. I love how flavorful it is and it makes great leftovers!!
My 16 yr old son and I pick a recipe t9 make once a week. This was so easy to make and tasted amazing! Will definitely make again.
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 🙂
Just made this for tonight’s dinner. Soooooo so so good!
SECRET INGREDIENT for thai curries is KAFFIR LIME LEAVES.
YOU’RE WELCOME!
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!
Never seems to make enough sauce but it had a nice bite and array of flavours. Easy to make. Lots of random ingredients.
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!
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
Excited to make this! Can The Thai Red Curry recipe be made in the Slow Cooker? If so, how is it done? Thank you!
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.
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?
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…