Spice up your life! This Thai Red Curry Recipe will make your kitchen smell like the best Thai restaurant in town.
Seeking something spicy and slightly sweet to clear your sinuses and invigorate your senses? Thai red curry is the perfect way to do it! Brimming with rich flavors like garlic, ginger, and vibrant spices from the curry paste, this dish stands strong on its own, with a side of steamy jasmine rice. The combo of tender, juicy chicken and fresh vegetables is extraordinary!
One of my favorite Thai restaurants serves a red curry that’s equally spicy and sweet. Just thinking about that iconic mix of hot red curry paste and creamy coconut milk makes my mouth water! With this recipe, I don’t have to drive all the way to the city; I can transform my kitchen into a terrific Thai restaurant in no time. The best part about this? I can make it sweeter or spicier depending on the preference. Being both the chef and guest has many perks!
If you’re looking for a bright and zesty way to spice up your dining table and introduce your family to a different kind of cuisine, this is a great way to do it.
Is Thai Red Curry Healthy?
While there is a small amount of sugar in this recipe, it’s still a fairly wholesome recipe to make. You can also cut back on the sodium content by using low-sodium soy sauce instead of regular. To make this meal vegan, simply replace the chicken breast with tofu and get a plant-based red curry paste from the store.
What’s In Red Curry Paste?
Red curry paste is the heart and soul of a good red Thai curry, delivering its vibrant color and deeply layered flavors. At its core, this paste starts with red chili peppers, which gives it both its fiery hue and bold, invigorating heat. It’s then blended with garlic for a savory depth, lemongrass for a bright, citrusy kick, and shrimp paste for a salty, umami-rich backbone. To round out the mix, warming spices like coriander, cumin, turmeric, and white or black pepper are added, creating an earthy foundation that ties all the flavors together.
INGREDIENTS
- 1 1/2 tablespoons coconut oil
- 1 pound boneless skinless chicken breast, diced into cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 3 tablespoons Thai red curry paste, plus more to taste
- 1 can (14 ounces) coconut milk
- 1/3 cup vegetable broth
- 1 1/2 tablespoons soy sauce
- Kosher salt to taste
- 2 teaspoons brown sugar
- 1 cup chopped carrots
- 1 cup snap peas
- 1/3 cup fresh basil leaves, chopped
- 2 teaspoons fresh lime juice
- Cooked jasmine rice for serving
INSTRUCTIONS
Sauté
Cook chicken, onion, garlic, ginger, and bell pepper in coconut oil.
Simmer
Add curry paste, coconut milk, broth, soy sauce, and sugar; bring to a simmer.
Serve
Add vegetables, simmer until tender, stir in basil, and serve over rice.
Devour!
How To Make Ahead And Store
First, make sure the curry cools to room temperature and then store leftovers covered in the fridge for 3 to 5 days. For longer storage, store in a freezer-safe container and freeze for 3 months. Let it thaw in the fridge overnight before heating up on the stove the next day. Reheat on the stove at medium temperature and stir occasionally until it starts to simmer.
Serving Suggestions
Thai red curry with a scoop of jasmine rice is the classic way it’s served in Thai restaurants, but you can also enjoy it with a side of Thai Noodles, Air-Fryer Fried Rice, or Brown Rice. I also enjoy it with Turmeric Rice or Coconut Rice and Spring Rolls.
For a colorful burst of fresh raw veggies, pair it with Asian-Style Coleslaw or Asian Ramen Slaw. Your table will look like you have bowls full of rainbows!
Ingredients
- 1 1/2 tablespoons coconut oil
- 1 pound boneless skinless chicken breast diced into cubes
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 red bell pepper sliced
- 3 tablespoons Thai red curry paste plus more to taste
- 1 can 14 ounces coconut milk
- 1/3 cup vegetable broth
- 1 1/2 tablespoons soy sauce
- Kosher salt to taste
- 2 teaspoons brown sugar
- 1 cup chopped carrots
- 1 cup snap peas
- 1/3 cup fresh basil leaves chopped
- 2 teaspoons fresh lime juice
- Cooked jasmine rice for serving
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add the chicken and cook until mostly done, about 5-7 minutes.
- Add chopped onion, minced garlic, and ginger to the skillet and sauté until onion is translucent, about 5 minutes.
- Stir in the red bell pepper and cook for an additional 3 minutes.
- Stir in Thai red curry paste and cook for 2 minutes. Add coconut milk, vegetable broth, soy sauce, salt, and brown sugar. Bring to a simmer.
- Add chopped carrots and snap peas to the skillet. Simmer for 10-15 minutes or until vegetables are tender.
- Stir in chopped basil and lime juice. Season to taste with more curry paste or salt if needed. Serve hot over cooked jasmine rice.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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