International Cuisine > Thai Cuisine > Curries (Thai) > Red Curry Recipe (Thai)

Authentic Thai Red Curry

Experience the vibrant flavors of Thailand with this authentic Red Curry recipe. Made with fresh ingredients and aromatic spices, this curry is a delightful blend of sweet, spicy, and savory. Perfect served with steamed jasmine rice.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 2-3 tablespoons Red Curry Paste
  • 400 ml Coconut Milk
  • 500 g Chicken Breast (cut into bite-sized pieces)
  • 1 cup Bamboo Shoots (sliced)
  • 1 cup Bell Peppers (sliced)
  • 1/2 cup Thai Basil Leaves
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Palm Sugar (or brown sugar)
  • 1 tablespoon Lime Juice
  • 1 tablespoon Vegetable Oil
  • 2-3 Kaffir Lime Leaves (optional)
  • 1 Red Chilies (sliced, for garnish)

Sauté the Curry Paste

Heat vegetable oil in a large pan or wok over medium heat. Add the red curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant. This step is crucial to release the aromas of the spices.

Add Coconut Milk

Pour in the coconut milk and stir well to combine with the curry paste. Bring to a simmer.

Cook the Chicken

Add the chicken pieces to the pan and cook until they are no longer pink on the outside. This usually takes about 5-7 minutes.

Add Vegetables

Add the bamboo shoots and bell peppers to the curry. If using kaffir lime leaves, add them now. Simmer for another 5-7 minutes, or until the vegetables are tender-crisp.

Season the Curry

Stir in the fish sauce, palm sugar (or brown sugar), and lime juice. Taste and adjust the seasoning as needed. You may want to add more fish sauce for saltiness, sugar for sweetness, or lime juice for acidity.

Add Thai Basil

Remove from heat and stir in the Thai basil leaves. The heat will wilt the basil and release its fragrant aroma.

Serve

Serve hot with steamed jasmine rice. Garnish with sliced red chilies, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 150-200 kcal
Protein: 10-15g
Fat: 10-15g
Carbohydrates: 5-10g. Note: Nutritional values are estimates and can vary depending on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This red curry recipe can be adapted for different dietary needs. To make it vegetarian or vegan, substitute the chicken with tofu or vegetables like eggplant, zucchini, and mushrooms. Ensure the curry paste and fish sauce alternatives are also vegetarian/vegan-friendly. Reduce the amount of added sugar and coconut milk for a lower calorie version. Consider using brown rice instead of white rice for added fiber.

← Authentic Thai Panang Curry Authentic Thai Yellow Curry with Chicken →

FAQ

  • Can I use a different type of meat?

    Yes, you can substitute chicken with beef, pork, shrimp, or tofu. Adjust cooking time accordingly.
  • Can I freeze the curry?

    Yes, Thai red curry freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
  • Where can I find Thai red curry paste?

    Thai red curry paste is available at most Asian grocery stores and some well-stocked supermarkets. You can also find it online.