Print

Easy Thai Red Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Easy Thai Red Curry is a quick and flavorful one-pan meal featuring creamy coconut milk, aromatic red curry paste, tender protein, and crisp vegetables. It delivers bold Thai flavors with minimal effort—perfect for weeknight dinners.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Halal

Ingredients

  • 2 tbsp Thai red curry paste
  • 1 can (13.5 oz) full‑fat coconut milk
  • 1 lb boneless chicken breast or thighs (or tofu, shrimp, or beef)
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small onion, sliced
  • 2 cups mixed vegetables (bell peppers, zucchini, carrots, green beans)
  • 1 tbsp fish sauce or soy sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • Fresh basil or cilantro, chopped (for garnish)
  • Optional: cooked jasmine rice, chili flakes

Instructions

  1. Heat oil in a large skillet or saucepan over medium heat. Sauté garlic, ginger, and onion until fragrant and softened.
  2. Stir in red curry paste and cook for 1–2 minutes to release its aroma.
  3. Add the chicken (or tofu/shrimp) and cook until browned on the outside.
  4. Pour in coconut milk, fish sauce (or soy), and brown sugar. Stir to combine.
  5. Let the curry simmer for 10–15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
  6. Add mixed vegetables and simmer another 5–7 minutes, until tender-crisp.
  7. Finish with lime juice and garnish with fresh basil or cilantro.
  8. Serve hot over jasmine rice or noodles, with chili flakes if desired.

Notes

  • Use tofu and soy sauce instead of fish sauce for a vegetarian or vegan version.
  • Add shrimp in the last 5 minutes for a seafood twist.
  • Stir in peanut butter or cashew cream for a richer sauce.
  • Add fresh chilies or sriracha for extra heat.
  • Adjust coconut milk for a lighter version—use light coconut milk, though sauce will be less creamy.

Nutrition

Find it online: https://allcookedup.com/easy-thai-red-curry/