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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Very easy recipe full of flavor ! I don’t cook much, but thought I’d give it a try and it came out delicious
This was very tasteful! I was very surprised with the outcome of the meal . Love your website!
Made this last week for my son and I…our first red curry dish, and we LOVED it! Will definitely make again and again. Thank you!
Can you use any other type of milk instead of coconut?
Heavy cream or evaporated milk would work fine, maybe with a slurry of cornstarch depending on desired thickness!
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!
Could I substitute the chicken for Squash ?
no
I add yellow squash after the sauce was reduce by 50%. Very yummy and great addition.
Excited to make this! Can The Thai Red Curry recipe be made in the Instant Pot? If so, how is it done? Thank you!
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!
Oh my gosh this was excellent
Very yummy second time cooking it!!
When my girlfriend and I ate this dish on Valentine’s day our tongues nearly slapped our brains out!
Easy to make, tasty, and comforting! Three of my favorite things. :^)
What brand of red Thai paste do you recommend? So many to choose from!
We use a brand called Maesri. They have several curry pastes available, but we like the red curry paste best. It’s spicy, so use less if you aren’t a huge spice lover, or more if you love your eyes to water lol. You can also always add more coconut milk to counter the spiciness if you added too much.
https://www.amazon.com/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q/ref=asc_df_B005MH0P5Q/?tag=hyprod-20&linkCode=df0&hvadid=312252971714&hvpos=1o1&hvnetw=g&hvrand=8694949329130336340&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9019453&hvtargid=pla-569110022839&psc=1
Delicious!
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)
Loved this!
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.
Easy beginner recipe…very good.
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.
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!
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!