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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
D.O.P.E
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
Damm tasty indeed. Delightful flavor profile but a wide latitude for errors and omissions.
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!
Hi Rebecca! You can simply leave them out. 🙂
I have heard asofetida (also known as Hing-its an indian spice) is a good FODMAP alternative to garlic and onion. Let me know if you try it
Thank you for the great suggestion! re: FODMAP alternative
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
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!
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!
I made this with shrimp last night- delicious!
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 😉
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!!
Really excellent dish ~~> and EASY for that are challenged in a culinary sense :).., THANKS!!
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!
This dish is absolutely amazing. Just like everything I have tried from Damndelicious!
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.
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!
This is a fabulously yummy dish!!!! I made it exactly as directed and it was perfect…the best sauce ever!
Awesome!
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!!!!
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.
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!
Awesome! Thank you, Carol!
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. 🙂