Easy Thai Red Curry

This Easy Thai Red Curry is one of my favorite weeknight meals when I want something bold, spicy, and deeply comforting. With creamy coconut milk, aromatic red curry paste, tender protein, and crisp veggies, it’s a one-pan dish that comes together fast and delivers restaurant-quality flavor at home.

Why You’ll Love This Recipe

I love this recipe because it’s flexible, flavorful, and incredibly easy to pull together. The red curry paste brings heat and depth, while the coconut milk smooths everything out into a rich, luscious sauce. It’s perfect over rice or noodles, and I can customize it with whatever vegetables or protein I have on hand. Whether I’m cooking for two or feeding a crowd, this dish never disappoints.

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 best texture)
boneless chicken breast or thighs (or tofu, shrimp, or beef)
vegetable oil
garlic, minced
ginger, grated
onion, sliced
mixed vegetables (like bell peppers, zucchini, carrots, or green beans)
fish sauce or soy sauce
brown sugar
lime juice
fresh basil or cilantro (for garnish)
optional: cooked jasmine rice, chili flakes for extra heat

Directions

1. I heat oil in a large skillet or saucepan over medium heat and sauté garlic, ginger, and onion until fragrant and soft.

2. I stir in the red curry paste and cook it for 1–2 minutes to release the flavors.

3. I add the chicken (or tofu/shrimp) and cook until browned on the outside.

4. I pour in the coconut milk, fish sauce, and brown sugar, then stir to combine.

5. I let the curry simmer for 10–15 minutes, until the chicken is cooked through and the sauce thickens slightly.

6. I toss in my choice of vegetables and simmer for another 5–7 minutes, just until they’re tender but still crisp.

7. I finish with a squeeze of lime juice and sprinkle chopped basil or cilantro on top.

8. I serve it hot over jasmine rice or noodles.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Around 420 kcal per serving

Variations

Sometimes I make this vegetarian by swapping chicken for tofu and using soy sauce instead of fish sauce. For a seafood version, I add shrimp during the last 5 minutes of cooking. I’ve also made it extra rich by stirring in a spoonful of peanut butter or cashew cream. And when I’m craving extra heat, I add sliced fresh chili or a dash of sriracha.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave—just add a splash of water or broth to loosen the sauce if it thickens. It also freezes well, especially without rice; I thaw it overnight in the fridge before reheating.

FAQs

Can I use light coconut milk?

Yes, but the sauce won’t be as creamy or rich. I use full-fat for the best flavor and texture.

Where can I find Thai red curry paste?

Most grocery stores carry it in the international aisle, or I grab it from an Asian market. Brands like Thai Kitchen or Maesri work great.

Can I make this dish vegan?

Definitely. I use tofu instead of meat, soy sauce in place of fish sauce, and load it up with veggies for a hearty vegan curry.

What vegetables work best?

I like bell peppers, carrots, zucchini, snap peas, or baby corn. I just cut everything into bite-sized pieces so it cooks evenly.

Is this curry very spicy?

Red curry has medium heat. I taste the paste before using it, and I can always add more or less depending on how spicy I want it.

Conclusion

This Easy Thai Red Curry is the kind of meal I turn to when I want something fast, flavorful, and comforting. It’s endlessly adaptable, full of bold Thai flavors, and ready in 30 minutes. Whether I keep it classic or mix it up, it always satisfies my craving for a warm, creamy curry with just the right amount of spice.