Red Curry
intro
Creamy, aromatic Central Thai red curry with tender chicken, crisp vegetables, and balanced spicy-savory-sweet flavors; a quick, satisfying one-pan weeknight meal.
Ingredients
Steps
Place a 30cm wok or deep skillet over medium heat (160°C/320°F). Scoop the thick 100ml cream layer from the top of the chilled full-fat coconut milk into the pan, and simmer for 2-3 minutes, stirring occasionally, until clear coconut oil separates from the cream and creates a glossy, shimmering surface.
Add 3 tablespoons (45g) of Thai red curry paste to the simmering coconut cream. Stir constantly with a wooden spatula over medium heat for 1-2 minutes, until the paste releases a rich, spicy aroma, deepens in red color, and forms a smooth, thick mixture with no dry lumps.
Add the 450g of cubed boneless chicken thighs to the wok, tossing thoroughly to coat every piece evenly in the fragrant curry paste. Cook for 4-5 minutes over medium heat, stirring every 60 seconds, until the exterior of all chicken pieces is opaque, lightly seared, and no raw pink is visible on the surface.
Pour the remaining 300ml of coconut milk into the wok, followed by 4 torn kaffir lime leaves, 2 tablespoons (30ml) of fish sauce, and 1 tablespoon (15g) of grated palm sugar. Stir to fully combine, then adjust heat to medium-low (140°C/285°F) to maintain a gentle, rolling simmer (avoid a hard boil to prevent coconut milk from splitting). Add the 150g quartered Thai eggplant, and simmer for 5 minutes until the eggplant is just tender when pierced with a fork.
Add the 120g sliced red bell pepper strips and 200g of drained canned bamboo shoots to the simmering curry. Stir gently to incorporate the vegetables, and simmer for an additional 3 minutes, until the bell pepper is crisp-tender, retaining a slight firm snap rather than turning soft and mushy.
Turn off the stovetop heat. Fold 10g of the packed Thai basil leaves into the hot curry, stirring gently until the leaves just wilt from the residual heat. Taste and adjust seasoning as needed: add extra fish sauce for saltiness, extra palm sugar for sweetness, or 1-2 tablespoons of water if the sauce is too thick. Ladle the curry over 150g portions of cooked jasmine rice, garnish each serving with the remaining 5g of fresh Thai basil leaves, and serve hot.
Tips
2.Do not overcook the vegetables: crisp-tender eggplant and bell pepper add a fresh, textural contrast to the smooth, creamy sauce, while overcooked vegetables will turn mushy and dull the bright curry flavors.
3.For extra heat, add 1-2 thinly sliced fresh Thai bird’s eye chilies when you fry the curry paste, rather than adding extra curry paste, which can make the finished dish overly salty.
OMG this was SO good for weeknight family dinner! Threw in extra bell peppers from my garden and my whole crew cleaned their plates, even my super picky 7 year old. That 30 minute cook time is no joke, I had it on the table faster than takeout would’ve showed up. Will be adding this to our regular rotation for sure!
Total game changer for Sunday meal prep! I made a big batch on Sunday, portioned it out with jasmine rice, and it held up perfectly all week for work lunches. Way better than the sad office cafeteria options, coworkers kept stopping by my desk to ask what I was eating. Super easy too, no fancy culinary skills needed at all.
Brought this to our neighborhood block party potluck last weekend and people were going back for thirds! I swapped the chicken for extra firm tofu to accommodate our vegan neighbor and it still slapped. 10/10, will absolutely make again for the next neighborhood get together.
First time ever making Thai curry at home and I was so nervous it would be too complicated, but this was genuinely easy! Mine came out a little spicier than I expected because I dumped in extra curry paste, but that’s totally my bad—next time I’ll stick to the recommended amount. Tasted just like my local Thai spot, I’m shook.
Made this last night right after my kids’ soccer practice, total weeknight lifesaver. Used a bag of frozen mixed veggies because I didn’t have time to chop fresh and it still turned out amazing. My kids loved it so much they’re already asking when we can have it again. No notes, perfect easy recipe.
This is so delicious! Quick question—can I use light coconut milk instead of full fat to cut down on calories? I’m trying to stick to my lower calorie meal plan but don’t want to ruin that creamy curry texture.
Just made this for my partner’s birthday dinner and he said it’s better than the Thai place we order from every Friday! I added a handful of fresh Thai basil right at the end and it was chef’s kiss. Worth every minute.
So excited to try this! Quick check—does the red curry paste you recommend have any gluten in it? I have celiac so I have to be super careful with hidden gluten sources in pre-made ingredients.
Made this in my tiny dorm kitchen with a single hot plate and it came out insane! I used pre-cooked grilled chicken strips from the campus market to save even more time, total win. Even my roommate who hates “healthy food” stole half my portion before I could even sit down to eat.
What veggies work best here if I don’t have the exact ones listed? I have zucchini, broccoli, and sugar snap peas in the fridge right now, would those work okay instead of the recipe’s suggested veggie mix?
I used to order red curry takeout 2-3 times a week and spend a fortune, but this recipe tastes identical for a fraction of the cost. I cannot believe how easy it is, I feel like I’ve been wasting money for years!
Has anyone tried making this in the slow cooker? I love throwing meals in the Crock-Pot before work so dinner is ready when I get home, no extra effort needed.
Made this for my 3 year old who normally refuses anything that isn’t chicken nuggets or mac and cheese, and she ate two whole bowls! I dialed the curry paste back to 1 tbsp so it wasn’t spicy at all for her, absolute win for weeknight dinners.
This was good, but I felt like it was missing a little something for my taste. Any ideas for extra add-ins to make it pop more? I followed the recipe exactly, just want to zhuzh it up next time I make it.
How long does this last in the fridge? I want to make it for weekly meal prep but I’m worried the veggies will get all mushy after a couple days in storage.
Can I swap the chicken for shrimp? I have a big bag of frozen shrimp in the freezer I need to use up, and I think it would taste amazing with that creamy curry sauce.
Made this for date night last night and my boyfriend was so impressed he thought I ordered it from a fancy Thai restaurant! I served it with coconut rice instead of plain jasmine rice and it was chef’s kiss. 10/10, will be making this for every date night from now on.