Thai Red Curry
Thai red curry is the bold classic of Thailand's curry family: fiery red curry paste bloomed in rich coconut milk, wrapped around tender chicken and colorful vegetables. It strikes that perfect Thai balance of heat, sweetness, and salt in every bite. Fast enough for a weeknight, impressive enough for guests.
- Prep time
- 15 mins
- Cook time
- 20 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 520
Ingredients
- 500 g boneless chicken thighs, sliced into strips
- 400 ml coconut milk (1 can), divided
- 3 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced into strips
- 150 g green beans, trimmed and halved
- 120 g bamboo shoots, rinsed
- 4 makrut lime leaves, torn
- 2 tsp fish sauce
- 1 tsp sugar
- 1 handful Thai basil leaves
- Steamed jasmine rice, to serve
Instructions
- Spoon the thick cream from the top of the coconut milk into a wok with the oil and heat over medium-high until it sizzles. Add the red curry paste and fry for 2 minutes, stirring constantly, until fragrant and the oil turns red.
- Add the chicken strips and toss in the paste for 3-4 minutes until the outside turns opaque.
- Pour in the remaining coconut milk and the torn lime leaves. Bring to a simmer and cook for 8 minutes, until the chicken is cooked through.
- Add the red bell pepper, green beans, and bamboo shoots. Simmer for 4-5 minutes more, keeping the vegetables bright and slightly crisp.
- Stir in the fish sauce and sugar. Taste and adjust: the curry should be spicy, creamy, and lightly sweet with a savory backbone.
- Remove from heat, stir through the Thai basil leaves until just wilted, and serve immediately over steamed jasmine rice.
Pro tips
- Frying the paste in coconut cream before adding any liquid is the secret to a restaurant-quality curry; never just stir the paste into cold coconut milk.
- Keep the vegetables crisp-tender: they should still have bite, not be soft and mushy.
- For a milder curry, use 2 tablespoons of paste instead of 3; for extra heat, add sliced red chilies.
- Chicken thighs stay juicier than breast in the simmer; if using breast, slice it thinner and watch it closely.
Frequently asked questions
What is the difference between red and green Thai curry?
Red curry paste uses dried red chilies, giving it a deeper, rounder flavor and medium heat. Green curry paste uses fresh green chilies, making it brighter and usually spicier.
Can I make this vegetarian?
Absolutely. Swap the chicken for firm tofu or mixed mushrooms and use soy sauce instead of fish sauce. Everything else stays the same.
How long does Thai red curry keep?
It keeps for 3-4 days in the refrigerator in a sealed container. Reheat gently on the stove; the vegetables will soften a little on reheating.
Can I freeze Thai red curry?
Yes, though the vegetables lose their crispness. Freeze for up to 2 months, thaw overnight in the fridge, and reheat slowly, adding fresh basil at the end.