Description
This Easy Thai Red Curry is a creamy, flavorful, and quick dish made with coconut milk, red curry paste, tender protein, and colorful vegetables. It brings bold, comforting Thai flavors to your table in just 30 minutes.
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, grated or minced
- 2–3 tbsp Thai red curry paste (adjust to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 1 lb boneless chicken breast or thighs (or tofu/shrimp), cut into bite-sized pieces
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 carrot, thinly sliced
- 1–2 tbsp fish sauce (or soy sauce/tamari for vegetarian)
- 1 tsp brown sugar
- 1 tbsp lime juice
- Fresh basil or cilantro, chopped (for garnish)
- Optional: Thai chilies or chili oil for extra heat
- Steamed jasmine rice, for serving
Instructions
- Heat oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
- Stir in red curry paste and cook for 1 minute to release aroma.
- Add coconut milk and mix until well combined with the paste.
- Add chicken (or tofu/shrimp) and simmer for 10–12 minutes until fully cooked.
- Add onions, bell peppers, and carrots. Simmer for another 5–7 minutes until vegetables are just tender.
- Season with fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
- Remove from heat and garnish with chopped basil or cilantro.
- Serve hot over steamed jasmine rice.
Notes
- Use tofu or chickpeas for a vegetarian version.
- Adjust spice level with more or less curry paste or added chilies.
- Add bamboo shoots, baby corn, or green beans for variation.
- Store in fridge up to 3 days or freeze up to 2 months.
- Reheat gently with a splash of water or coconut milk if sauce thickens.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 5g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
