Thai Red Curry Recipe
Thai red curry is the weeknight hero every cook needs — a creamy coconut sauce, fragrant with lemongrass and basil, wrapped around tender chicken and vegetables. It comes together quickly yet tastes like it simmered for hours.
- Prep time
- 20 mins
- Cook time
- 25 mins
- Total time
- 45 mins
- Servings
- 4 servings
- Calories
- 520
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Ingredients
- 600 g boneless chicken thighs, sliced
- 400 ml coconut milk (1 tin, unshaken)
- 3 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 red pepper, sliced
- 100 g bamboo shoots, drained
- 4 kaffir lime leaves, torn
- 1 large handful Thai basil leaves
- 1 tablespoon lime juice
- Steamed jasmine rice, to serve
Instructions
- Spoon the thick cream from the top of the coconut milk tin into a wok or large pan and heat over medium-high until it starts to sizzle and separate slightly.
- Stir in the red curry paste and fry for 2 minutes, until fragrant and the oil turns a deep red.
- Add the sliced chicken and toss to coat, then pour in the remaining coconut milk. Bring to a gentle simmer.
- Add the fish sauce, brown sugar, red pepper, bamboo shoots and kaffir lime leaves. Simmer for 12 to 15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the Thai basil and lime juice, then taste and adjust the salt, sweetness and sourness.
- Serve hot over steamed jasmine rice, spooning plenty of sauce over the top.
Pro tips
- Frying the paste in the coconut cream first blooms the spices and gives the curry its deep colour.
- Do not boil the curry hard — a gentle simmer keeps the coconut sauce silky instead of grainy.
- Torn kaffir lime leaves add a citrus perfume; fish them out or leave them in, but warn guests not to eat them whole.
- Swap the chicken for prawns, tofu or aubergine without changing the method — just adjust the cooking time.
Frequently asked questions
How spicy is Thai red curry?
Moderately spicy, softened by the coconut milk. Use less paste for a milder curry, or add a sliced chilli for more heat.
Can I use light coconut milk?
You can, but the sauce will be thinner and less rich. Full-fat coconut milk gives the classic silky result.
What vegetables work in red curry?
Red pepper, bamboo shoots, green beans, aubergine and courgette all work well — add firmer vegetables earlier and tender ones later.
How long does leftover red curry keep?
It keeps in the fridge for up to 3 days and often tastes even better the next day. Reheat gently without boiling hard.
