The Best Homemade Thai Red Curry Recipe
What You’ll Love About This Recipe
This homemade Thai red curry recipe brings the vibrant flavors of Thailand right to your kitchen, making it a perfect dish for both beginners and seasoned cooks. You’ll love how simple it is to create a restaurant-quality meal in just under 30 minutes.
Bold flavors: The combination of creamy coconut milk, fragrant red curry paste, and fresh herbs creates a rich, aromatic sauce that’s bursting with taste.
Customizable: You can easily adjust the spice level and add your favorite veggies or proteins to make it your own.
Quick and easy: With minimal prep and one pot, this recipe is perfect for busy weeknights or last-minute dinner plans.
Recipe
Experience the authentic flavors of Thailand with this homemade Thai Red Curry recipe. Perfectly balanced with rich coconut milk, aromatic spices, and tender vegetables, this dish is a staple in Thai cuisine and can be customized with your choice of protein. Follow this easy-to-make recipe for a restaurant-quality meal at home.
Ingredients:
- 2 tbsp red curry paste
- 1 can (400 ml) coconut milk
- 1 cup vegetable stock
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 cup bamboo shoots, sliced
- 1 red bell pepper, sliced
- 1 cup Thai eggplant, quartered
- 1 cup Thai basil leaves
- 2 kaffir lime leaves (optional)
- 1 tbsp vegetable oil
- 1 chicken breast or tofu cubes (optional)
Instructions:
- Heat vegetable oil in a large pot or wok over medium heat.
- Add red curry paste and stir-fry for 1-2 minutes until fragrant.
- Pour in half of the coconut milk and stir until the oil separates and the mixture thickens slightly.
- Add the remaining coconut milk, vegetable stock, fish sauce, and palm sugar. Stir well to combine.
- If using chicken or tofu, add it now and simmer for 5 minutes until cooked through.
- Add bamboo shoots, red bell pepper, Thai eggplant, and kaffir lime leaves. Simmer for another 5-7 minutes until vegetables are tender.
- Stir in Thai basil leaves just before serving.
- Serve hot with steamed jasmine rice.
Notes:
- Adjust the amount of red curry paste for desired spice level.
- Substitute protein with shrimp, beef, or omit for a vegetarian version.
- Store leftovers in an airtight container for up to 3 days.
Equipment:
- Large pot or wok
- Wooden spoon
Time:
Prep time: 10 minutes
Cook time: 20 minutes
Cuisine: Thai
Serving: 4
Nutrition
Thai Red Curry is not only delicious but also packed with essential nutrients that contribute to a balanced diet. Below is the nutritional breakdown per serving.
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 800 mg |
What To Serve With It
I love pairing my Thai red curry with steamed jasmine rice, as its fluffy texture soaks up the rich sauce perfectly. Fresh spring rolls are another great addition, offering a cool, crunchy contrast to the curry’s warmth. Together, they make the meal feel complete and oh-so-satisfying.
Steamed Jasmine Rice
When I’m making Thai red curry, I always pair it with steamed jasmine rice because it’s the perfect base to soak up all that rich, flavorful sauce. The fragrant, slightly sweet aroma of jasmine rice complements the bold spices in the curry, balancing each bite perfectly. I rinse the rice until the water runs clear, then steam it until it’s fluffy and tender. It’s simple but makes all the difference. Sometimes, I’ll even sprinkle a pinch of salt in the cooking water for extra flavor. Trust me, once you try this combo, you’ll never want curry without it!
Fresh Spring Rolls
Though I love a hearty bowl of curry, sometimes I crave something lighter, which is where fresh spring rolls come in. They’re crisp, invigorating, and packed with veggies like lettuce, cucumber, and herbs, all wrapped in soft rice paper. I love dipping them in a tangy peanut or sweet chili sauce—it’s the perfect contrast to the rich curry. Plus, they’re super fun to make! I usually set up a little rolling station and let everyone customize their own. It’s a great way to balance out the meal, and honestly, they’re so good, I could eat them on their own too.
