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Thai red curry represents the essence of Thai cuisine. It has a fiery red colour and complex layers of spice. Red curry originated in the central plains of Thailand. The blend of fresh herbs, coconut milk and spices creates a unique balance of sweetness and richness.

This dish’s hallmark red is as a result of dried red chili peppers which was introduced to Thailand in the 16th century through Portuguese traders.

Thai Red Curry Ingredients

Red Curry Paste, Coconut Milk, Chicken breast, Basil leaves, Kaffir lime leaves, Red Chili, Fish Sauce and Sugar.

In Thai cooking, the Curry Paste is always the heart of Thai cuisine. Made with Garlic, shallots, lemongrass, galangal, red chilies and Kaffir lime zest, this vibrant curry paste creates a dish that is rich and intense with powerful flavours.

Coconut milk plays an important role in balancing the spicy flavours of the curry. It is rich and creamy, and adds a subtle sweetness to the overall dish. Full-fat coconut milk offers a luxurious consistency, if you would prefer a lighter version, use a coconut milk with a lower fat content. Coconut milk gives the Thai Red curry a silky texture and makes it absolutely delicious.

When it comes to the choice of protein, this will depend on your mood and preference. And, one of the best parts about Thai Red Curry is its versatility when it comes to the protein. You have a choice between chicken, shrimp or beef. You can also create a vegetarian option.

There are a number of vegetables that can accentuate the flavour of the Thai Red Curry. Consider bamboo shoots, eggplants, green beans and red pepper. Fish is a powerful ingredient that gives the Thai Red Curry a powerful umami flavour. Made from fermented fish, it adds a savoury dimension to the dish, and this completely enhances the flavours in the Thai Red Curry. The composition of the various ingredients create a truly remarkable dish.

The addition of fresh herbs such as Thai basil leaves and kaffir lime leaves elevate the curry’s flavour. Making the Red Curry Paste requires patience, and it will taste better than the store-bought version. However if you’re short on time, consider purchasing the red curry paste from the supermarket.

Instructions

Clean the green beans, , slice the red bell pepper and halve them. Divide the coconut milk in half and half. One half will be used to infuse with the Thai red curry paste and the other half will be used at the simmering stage. Rinse and clean the chicken. Cut the chicken breasts into cubes.

Prepare a pot, pour in half of the coconut milk and boil the coconut milk for two minutes on high temperature. This step ensures that the coconut milk separates and releases the coconut oil which adds a lovely fragrance and taste to the red curry.

Sometimes the coconut milk will not release the oil, it all depends on the type of coconut milk you are using. If it does not release the oil, add a little bit of cooking oil to help it along. Add the Thai red curry paste. Stir well to dissolve the Thai red curry paste. Add the chicken thighs, while the Thai red curry paste mixture is still boiling. Also, add the brown sugar and one cup of water. The temperature will still be high at this point.

Add the remaining half of the coconut milk into the pot. Also, add kefir lime leaves and lemongrass. The smell of these two ingredients will immediately fill up the kitchen with delicious citrus smell. Add the green beans and the red chili at this point too. Adjust the temperature to medium-low and simmer the Thai red curry for twenty minutes with the lid closed.

Add the remaining vegetables such as the red pepper and Thai basil. during the last few minutes of simmering. It is important to not throw in all of the ingredients at once, the chicken needs more time to cook and soften compared to the green beans and red pepper. If you add everything in one go, the red pepper and green beans will become soft.

You can remove the kefir lime leaves after the curry has simmered. The kefir lime leaves add a fragrant smell to the dish. After the red curry is fully cooked, the scent will be infused into the creamy coconut gravy. Serve the Thai red curry with Thai jasmine rice.

Slices of lime will enhance the acidic flavours of the red curry and bring out the naturally creamy coconut taste. You can also some fresh basil leaves and parsley as garnish.

Expert Tips

Choosing the high quality Thai red curry paste is crucial for making the best Thai red curry. Some store bought pastes are lacking certain ingredients, which deviates from the authentic taste of the dish. We recommend “Thai Choice – Red curry paste.” It is a great, inexpensive option that is widely available in most supermarkets. Full fat coconut milk is recommended to make the Thai red curry, it will enhance the thickness of the curry. You can also use a light coconut milk if that is your preference.

You can also make a vegetarian version of this dish and swap out the chicken for tofu. There are different ways to make Thai red curry. Some people choose to fry the Thai red curry paste before adding the coconut milk, and some will thicken the coconut milk before adding the paste. Adding extra herbs like coriander or cumin will intensify the flavour. Adding vegetables like zucchini, bamboo shoots or egg plants can also be added in the Thai red curry.

More like this:

If you love Thai food, then try our Panang Curry. It is a rich and creamy dish featuring a blend of Thai red curry paste, coconut milk and peanuts. It has a subtle taste compared to Thai Red curry, however it is not to be underestimated, this dish is absolutely phenomenal in many ways.

It is also considered a favourite in Thailand and around the world. Tom Yum Goong comprises of sweet and sour flavours, it is made with shrimp, lemongrass, kefir and galangal. This dish is a seafood lovers dream. There is nothing that compares to the intense flavours of this dish. You’ve heard of Thai red curry, but have you heard of Thai Green Curry, this dish is made with fresh green chilies, it has a vibrant green hue, it is simmered with Thai basil leaves and has a fresh flavour.

What to Serve with Thai Red Curry?

Serve with Jasmine rice, Fresh Lettuce, Slices of Lime, and Thai basil leaves on an herb-style plate. Crunchy Thai Spring rolls are a great option to serve alongside the Red Curry. Satay skewers, made with tofu, will enhance the creamy flavours of this dish.

How to Store Thai Red Curry?

Store the Thai red curry in an airtight container for two to four days in the refrigerator. Reheat the Thai Red curry in a pot or the microwave. You can also freeze the Thai red curry for three months.