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!
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
Sounds amazing! Can I sub canola oil for olive or coconut oil instead? Will it change the taste?
Yes, of course!
Any chance for a yellow curry version of this? Red is good, but yellow curry is the best!
That’s next on my list! 🙂
Yummmm! Going to put this on the rotation this week!