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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Not spicy enough. But very tasty. Next time I will add more red curry paste.
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.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know! 🙂
I use fish sauce it works great in this recipe. I don’t measure though I just shake it in. Always great.
This was the best curry I’ve ever had!!! Excellent! I added garam masala and tandoori. Love love love
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!
Best curry ever!
Delicious! One of my go to recipes of yours!
Any suggestions on how to make it spicier?
Yes, you can add more curry paste! 🙂
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…
I’m not a lover of cilantro. I was wondering is there was anything I could substitute it with.
You can omit or substitute parsley.
I have a tin of real Thai red Curry. How do I use this?
Veera, is this curry paste? My apologies but I am not familiar with this product. As always, please use your best judgment when making substitutions and modifications.
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 ??
Katie, the recipe calls for 1 (13.5-ounce) can coconut milk. How much coconut milk did you use? If you let it simmer long enough, it will reduce and thicken – promise! 🙂
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!!!
Oh yay! So glad to hear!
This dinner got an “outstanding” review at our house. Will definitely go in our regular rotation!
It’s so yummy! Glad you and your family enjoyed it!
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.
Great additions! That sounds yummy! Thanks for sharing.
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.
Great idea Debbie! Make it your own 🙂
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.
We are so happy you found us!
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!
Oh that’s great Katherine! Awesome it turned out to well. Thanks for sharing your experience with it!
Another winner!! Many thanks!
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.
You should try the red curry soup on this site as well. That is AMAZING
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.
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.