Craving bold, comforting flavors without the hassle of a complicated recipe? This Thai Red Curry is your new weeknight hero. Creamy coconut milk, aromatic red curry paste, fresh veggies, and your choice of chicken, tofu, or shrimp come together in under 35 minutes.
It’s quick, flexible, and always satisfying—whether you’re making a simple dinner for two or serving the whole family. Plus, it’s customizable: adjust the spice, swap in your favorite vegetables, or keep it vegetarian.
👉 Think of it as a restaurant-quality dish you can master in your own kitchen—without special skills or hard-to-find ingredients.
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Why You’ll Love This Thai Red Curry
✅ Fast & Easy – Ready in 35 minutes, perfect for weeknights.
✅ Flexible – Works with chicken, tofu, shrimp, or all veggies.
✅ Minimal Cleanup – One skillet and a pot of rice, that’s it.
✅ Authentic Flavors – Store-bought curry paste keeps it simple without losing depth.
✅ Family-Friendly – Adjust spice levels to suit everyone.
Key Ingredients & Substitutions
- Red Curry Paste – The star flavor. Start with 2 tbsp (mild-medium heat) and adjust. Brands: Thai Kitchen (mild), Mae Ploy (spicier).
- Coconut Milk – Use full-fat for creamy texture. Lite versions make sauce thin.
- Protein Options – Chicken breast, firm tofu, or shrimp (cooks fastest).
- Vegetables – Bell pepper & zucchini hold shape. Sub with green beans, eggplant, mushrooms, or carrots.
- Onion – Yellow or white onion for a mild base flavor.
- Fish Sauce – Adds salty depth. For vegan, use soy sauce or tamari.
- Sugar – Balances spice & salt. Just 1 tsp is enough.
- Basil Leaves – Thai basil if available, regular basil if not. Adds freshness.
- Rice – Jasmine rice is classic, but basmati or brown rice work too.
Equipment Needed
- Large skillet or wok
- Cutting board & sharp knife
- Wooden spoon or spatula
- Saucepan for rice
- Measuring spoons & cups
Step-by-Step Instructions
- Prep Ingredients
- Slice onion, bell pepper, zucchini.
- Cut chicken or tofu into bite-sized cubes.
- Cook Rice
- Start jasmine rice (1 cup rice + 2 cups water = 3–4 servings).
- Sauté Onion
- Heat 1 tbsp oil in skillet. Add onion, cook 2 mins until softened.
- Bloom Curry Paste
- Stir in 2 tbsp red curry paste. Cook 1 min until fragrant.
🔑 Pro Tip: This step deepens flavor—don’t skip it.
- Stir in 2 tbsp red curry paste. Cook 1 min until fragrant.
- Add Half Coconut Milk
- Pour in 200ml (half the can). Stir until smooth & reddish-orange.
- Add Protein
- Add chicken or tofu. Cook 3–4 mins until chicken turns mostly white.
- Add Veggies + Rest of Coconut Milk
- Stir in bell pepper, zucchini, and the remaining coconut milk.
- Season
- Add 1 tbsp fish sauce + 1 tsp sugar. Stir and taste. Adjust if needed.
- Simmer
- Cook gently 5 mins until veggies are crisp-tender and chicken is fully cooked.
- Finish with Basil
- Turn off heat. Stir in fresh basil until wilted.
- Serve
- Spoon curry over steamed rice. Garnish with extra basil or chili slices.
Expert Tips, Variations & Swaps
🌶️ Adjust Heat – Add more curry paste or fresh chilies for extra spice. To tone down, stir in more coconut milk or a squeeze of lime.
🥬 Vegetarian/Vegan – Use tofu & soy sauce instead of fish sauce.
🍤 Shrimp Version – Add shrimp in step 7; they cook in just 3–4 mins.
🍲 Meal Prep – Curry tastes even better the next day—make extra!
🍛 Serving Ideas – Try with rice noodles or cauliflower rice instead of jasmine rice.
Nutrition Information (Per Serving, with chicken & rice)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 650 mg |
(Values are estimates. Will vary based on ingredients used.)
Storage, Freezing & Reheating
- Fridge: Store in airtight container up to 2 days.
- Reheat: Warm gently on stovetop with splash of water/coconut milk.
- Freezer: Not ideal (coconut milk may separate). If freezing, whisk sauce when reheating.
FAQs
1. Can I make Thai curry without coconut milk?
Yes, use cashew cream or oat milk, but the flavor/texture will be different.
2. What’s the difference between Thai red, green, and yellow curry?
- Red: chili-based, medium spicy.
- Green: herbs & green chilies, hotter & fresher flavor.
- Yellow: turmeric-based, milder & sweeter.
3. Can I make this in an Instant Pot?
Yes! Sauté onion + curry paste, add ingredients, cook 4 mins high pressure, quick release.
4. What’s the best curry paste for beginners?
Thai Kitchen is mild & beginner-friendly. Mae Ploy is stronger & spicier.
5. Can I double the recipe?
Yes—just double everything and use a bigger skillet.
Thai Red Curry Recipe Card
Course: Dinner, Lunch
Cuisine: Thai
Difficulty: Easy
Servings: 4
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
- 2 tbsp red curry paste
- 1 can (400ml) full-fat coconut milk
- 1 lb chicken breast or firm tofu, cubed
- 1 bell pepper, sliced
- 1 small zucchini, sliced
- 1 small onion, sliced
- 1 tbsp fish sauce (or soy sauce for vegan)
- 1 tsp sugar
- 1 cup fresh basil leaves (Thai basil preferred)
- 1 tbsp cooking oil
- Steamed jasmine rice, for serving
Instructions
- Prep ingredients. Cook jasmine rice.
- Heat oil in skillet, sauté onion 2 mins.
- Stir in curry paste, cook 1 min.
- Add half coconut milk, mix smooth.
- Add chicken/tofu, cook 3–4 mins.
- Add veggies + rest of coconut milk.
- Season with fish sauce + sugar.
- Simmer 5 mins until done.
- Stir in basil, remove from heat.
- Serve hot over jasmine rice.
