Easy Thai Red Curry

This Easy Thai Red Curry is my go-to when I’m craving something rich, comforting, and full of bold flavor but don’t want to spend hours in the kitchen. It’s creamy, fragrant, and packed with tender protein and colorful vegetables, all simmered in a coconut milk-based curry sauce that brings restaurant-quality flavor right to my table.

Why You’ll Love This Recipe

I love this recipe for how quickly it comes together without sacrificing taste. The red curry paste gives it that authentic Thai flavor, while the coconut milk makes the sauce smooth and indulgent. It’s versatile, so I can use chicken, tofu, or shrimp, and I always throw in whatever veggies I have on hand. Served over steamed rice, it’s a satisfying meal that tastes like I ordered takeout—but better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thai red curry paste
coconut milk (full-fat for richness)
vegetable oil
garlic (minced)
ginger (grated or minced)
boneless chicken breast or thighs (or tofu/shrimp)
onion (sliced)
bell peppers (red, yellow, or green)
carrots (thinly sliced)
fish sauce (or soy sauce)
brown sugar
lime juice
fresh basil or cilantro (for garnish)
optional: Thai chilies for extra heat
steamed jasmine rice (for serving)

Directions

1. I heat the oil in a large skillet or wok over medium heat. I sauté the garlic and ginger for about 1 minute until fragrant.

2. I add the red curry paste and cook it for another minute, stirring constantly to release the aromas.

3. I pour in the coconut milk and stir until the curry paste is fully combined.

4. I add the chicken (or my chosen protein) and let it simmer for 10–12 minutes until cooked through.

5. I stir in the sliced onions, bell peppers, and carrots, and continue simmering for another 5–7 minutes until the vegetables are just tender.

6. I season with fish sauce, brown sugar, and lime juice, tasting and adjusting as I go.

7. I remove from heat and top with fresh herbs before serving hot over steamed jasmine rice.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: Approximately 400–450 kcal

Variations

Sometimes I swap the chicken for tofu, shrimp, or chickpeas depending on what I have. I’ve also added bamboo shoots, baby corn, or green beans for extra texture. If I want a little more heat, I throw in fresh Thai chilies or a dash of chili oil. For a vegetarian version, I skip the fish sauce and use soy sauce or tamari instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even tastier the next day. I reheat it on the stovetop over low heat or in the microwave until hot, adding a splash of water or coconut milk if the sauce thickens too much.

FAQs

Can I freeze Thai red curry?

Yes, I freeze it in airtight containers for up to 2 months. I thaw it overnight in the fridge and reheat gently on the stove.

Is Thai red curry spicy?

It has a medium level of heat, but I control it by using less curry paste or adding more coconut milk. I add Thai chilies if I want it hotter.

Can I make this ahead of time?

Absolutely. It tastes even better the next day, making it perfect for meal prep or leftovers.

What’s the best coconut milk to use?

I always use full-fat canned coconut milk for the creamiest texture and richest flavor.

Can I use store-bought curry paste?

Yes, I use my favorite brand of Thai red curry paste for convenience, and it still gives great authentic flavor.

Conclusion

This Easy Thai Red Curry is bold, comforting, and unbelievably simple to make. I love how adaptable it is, whether I’m using chicken, shrimp, or tofu, and it never fails to deliver big flavor in just 30 minutes. It’s a weeknight dinner I turn to again and again when I want something satisfying with minimal effort.