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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Finally got around to making this tonight, definitely a yummy and easy weeknight meal! I used 2tbsp of the curry (instead of 3) because I am cooking for tiny humans, and it was plenty spicy…a bit too much for the kids actually, so just keep that in mind if you are sensitive to spice or preparing for small kids. A hit with mom & Dad though!
2 questions for you. 1. Could you use Broccoli instead of broccolini? 2. Would this freeze well?
1. Yes, absolutely!
2. Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I made this last night, and it was delicious and definitely worth repeating. The only issue I had was that I think I let the sauce reduce too much. It didn’t seem like it was doing anything, and then when I added the vegetables, there wasn’t much left. I may double the sauce next time, or maybe not reduce it for as long.
Thanks!
Is this spicy? I am not familiar with different curry, but want to try!
It’s a little bit spicy.
I see that the recipe says “serve immediately”… can it be made earlier?
Thank you!
Yes. The “serve immediately” just means that it’s best served right away and doesn’t need any time to settle etc. as it might be with other recipes.
❤️ made this tonight, had some leftover pork chop, this sure was good…enjoyed every bite❤️❤️❤️
I have yellow curry spice in my cabinet, how much different is the spice from paste?
They are very different and not really interchangeable. The curry powder is more of an Indian staple, with cumin and turmeric and has a mellow taste, whereas the paste is more Thai and has an intense flavor and heat, with fresh ingredients such as ginger and garlic.
Made this for dinner tonight. You were right about the sauce; so good I can just drink it! Rather than letting the coconut milk reduce ( I really wanted that sauce!)
I added a heaping tablespoon of cornstarch which didn’t quite thicken but enough to have some body. I substituted one red bell pepper and about a pound of sugar snap peas because my market did not have broccolini. Also, I added only one tablespoon of the curry paste to the coconut milk after the chicken cooked for 3-5 minutes. It had enough of a bite but not overly hot. Hubby cannot handle spicy! Thanks for a great recipe!
I made this tonite! So delicious, fast, ! I had never cooked with the red curry paste! Thank you!
Any suggestions for th remaining coconut milk?
Here’s 5 great ways to use leftover coconut milk:
https://www.thekitchn.com/5-ways-to-use-leftover-coconut-milk-tips-from-the-kitchn-204018.
Could you please post the Nutrition Information?
Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Made this last night, THANK YOU! It was so satisfying and easy for a weeknight
You’re the bees knees
xoxo
I have had this on our dinner rotation for some time. In my recipe I substitute chicken with shrimps and broccolini with sugar peas. Try mine. I’ll try yours. Your chicken version looks delicious. Thank you for your blog, always so inspiring.
Looks amazing. Going on my to make soon list. Yum!
Made this today, amazing, thank you x
Just wondering how spicy this is. We tend to prefer “mild”. Thanks.
It’s between mild and medium.
I like my curry hot… what would you recommend to add some extra heat?
Thank you — *love* your blog!
Any suggestions on a green curry?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Lime leaves and lots of Thai Basil really makes green curry special. Basically follow this recipe but sub green curry paste, add in like leaves and Basil before the long simmer. I like to use lighter veggies like bamboo shoots, mung bean sprouts and peas in mine.
What Red curry paste do you use? I often make a very similar curry but its always just a bit bland – theres no kick to it? I don’t really do a hot curry but I cant even get it to a “mild” level
I use Thai Kitchen.
On the menu for Wednesday night
Amazing – let me know how it turns out!
It was amazing…it was hard to stop eating
Looks delish! What brand red curry paste do you use?
I use Thai Kitchen.
Hi, My husband is allergic to coconuts. What do you recommend as a substitute? When I make other curry dishes I use heavy cream or heavy whipping cream with tomato paste. I would like a more broth style curry though (which you would get with coconut milk) instead of the thick one I make. Thank you!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I’d suggest making a raw cashew milk to substitute for coconut.
Try Cashew Milk or soaked and blended Cashews if Coconut is not suitable. It should work fine.
Try Greek yogurt instead! May still be thick though