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

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

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!

4.9 stars (77 ratings)

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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

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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.

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