Mouthwatering Red Curry is an explosion of flavors that you’re going to love! A combination of tender chicken, colorful red bell peppers, and aromatic Thai basil come together in a creamy coconut milk and curry paste sauce, for an incredibly delicious meal.
We love enjoying Thai food at home! The recipes are easy to make and are filled with tons of flavor. If you love Thai dishes too, give this Thai Basil Chicken, this delicious Coconut Curry Chicken and these wonderful Thai Lettuce Wraps a try.
What is Red Curry?
Red curry is a Thai recipe that includes red curry paste and coconut milk with some type of meat like chicken, beef, pork, or shrimp, or make it vegetarian with tofu. Red curry paste is the signature ingredient, which has a moderate amount of heat and bold flavor because it’s made with red chilies along with other herbs and spices.
Warm and comforting, red curry is total comfort food that’s satisfying and tastes amazing! It also cooks up in just over 30 minutes in one skillet or wok, and leftovers are delicious. In addition, you can customize it to use vegetables that you have, a different protein and the amount of red curry paste that you prefer. Add this recipe to your weekly menu for those busy nights when you need something yummy in a hurry!
Ingredients in Red Curry
The ingredients needed to make this red curry recipe are actually things you might already have on-hand. Just be sure to get the red curry paste and fish sauce, both of which can be found at your local grocery store! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
- Olive Oil: For cooking the veggies and chicken.
- Yellow Onion: For savory flavor and texture.
- Chicken: You’ll need 1 pound of chicken breasts, cut into 1-inch cubes.
- Red Bell Pepper: Adds texture and just a little sweetness, which complements the spiced sauce.
- Coconut Milk: Creates a creamy sauce that helps to balance the spiciness.
- Red Curry Paste: Has a warm, rich flavor with notes of ginger, garlic and other spices.
- Fish Sauce: Enhances the savory and salty tastes of the curry.
- Lime Juice: Use fresh lime juice for just a bit of tang that will brighten the dish.
- Fresh Ginger: Adds peppery warmth.
- Green Peas: Use canned or frozen green peas.
- Thai Basil: For freshness and a pop of color.
- Salt & Pepper: Brings all of the flavors together.
- Rice: Serve over rice to soak up all of the delicious sauce.
How to Make This Red Curry Recipe
Red curry is a super simple meal to whip up! And the best part is that everything is cooked together in one pan, making cleanup hassle free!
- Sauté Onion: In a large heavy bottom skillet, heat the olive oil up over medium high heat and add the onion to the pan. Sauté the onion until it just begins to turn translucent, about 3-4 minutes.
- Cook Chicken and Pepper: Add the chicken and red bell pepper to the pan and sauté until the chicken is just seared on all sides, another 3-4 minutes.
- Add Milk and Flavorings: To the skillet add the coconut milk, red curry paste (start with 4 tablespoons and add more to taste), fish sauce, lime juice, and ginger, whisk well and bring the sauce to a low boil.
- Simmer: Reduce the heat to medium low, add the green peas, thai basil, and salt and pepper. Cook until the chicken is cooked through and the sauce has reduced to the desired thickness.
- Serve: Remove the curry from heat and enjoy over rice with Naan bread.
Tips and Variations
Here are a few tips and ways to change up your red curry to make it super tasty every single time you make it!
- Chicken: This recipe works great with boneless chicken thighs instead of chicken breasts. Use whatever you prefer.
- Adjust the Red Curry Paste: If you’re not a fan of too much spice, you can adjust the amount of curry paste you use or look for milder versions of the paste.
- Different Vegetables: Bell peppers are commonly in curries, but you can add any veggies you would like. Broccoli, cauliflower and carrots are a few ideas that would be great!
- Full-Fat Coconut Milk: Using full-fat coconut milk will add maximum flavor and richness to the sauce that light milk can’t achieve.
- Herbs: You should be able to find Thai basil at your local Asian market, however, feel free to use regular basil or even cilantro instead.
How to Store Leftovers
Thai food is great leftover! If you don’t finish all of this red curry, you’re definitely going to want it for lunch the next day! Here is how you can store it and even freeze it for later:
- In the Refrigerator: Once cooled, place the curry in an airtight container in the fridge. It will keep fresh for up to 4 days.
- In the Freezer: Store the cooked leftovers in a freezer-safe airtight container in your freezer, and they will last about 2-3 months.
- To Reheat: If you are reheating from frozen, then make sure to thaw in your refrigerator overnight. Reheat your curry over the stove on medium-low heat until the chicken is warmed through.
More Easy Thai Recipes
Better than takeout, these homemade Thai recipes are packed full of flavor! You will love these family favs just as much as we do!
Dinner
Easiest Pad Thai
25 mins
Appetizers
Thai Glazed Chicken Wings
55 mins
Dinner
Thai Basil Beef
25 mins
Dinner
Panang Curry
30 mins
Red Curry
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, minced
- 1 pound chicken breasts, cut into 1 inch cubes
- 1 red bell pepper, sliced
- 1 can coconut milk, 13.5 ounces
- 4-6 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons fresh ginger
- 1 cup green peas, canned or frozen
- ¼ cup Thai basil, chopped
- Salt and pepper to taste
- Rice for serving
Instructions
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In a large heavy bottom skillet, heat the olive oil up over medium high heat and add the onion to the pan. Sauté the onion until it just begins to turn translucent, about 3-4 minutes.
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Add the chicken and red bell pepper to the pan and sauté until the chicken is just seared on all sides, another 3-4 minutes.
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To the skillet add the coconut milk, red curry paste (start with 4 tablespoons and add more to taste), fish sauce, lime juice, and ginger, whisk well and bring the sauce to a low boil.
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Reduce the heat to medium low, add the green peas, thai basil, and salt and pepper. Cook until the chicken is cooked through and the sauce has reduced to the desired thickness.
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Remove the curry from heat and serve over rice with Naan bread
