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Thai red curry represents the essence of Thai cuisine. It has a fiery red color and complex layers of spice. Thai 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, Bokchoy, 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 flavors.

Coconut milk plays an important role in balancing the spicy flavors 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 flavor 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 flavor. Made from fermented fish, it adds a savory dimension to the dish, and this completely enhances the flavors 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 flavor. For an extra pop of color, consider adding some bokchoy. (Bokchoy is not traditionally used in Thai food, it is more of a Chinese thing, but it is healthy and super delicious in a lot of foods, so if you have access to it, and would like to enhance your dish, add it in for the health benefits.)

Making the Red Curry Paste requires patience, and it will taste significantly better than the store-bought version. However if you’re short on time, consider purchasing the red curry paste from the supermarket.

Instructions

Prepare the ingredients: Clean the green beans, halve the bok choy (cut into two inches. No need to cut if the bok choys are less than 3 inches / 8 cm), 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.

Boil the coconut milk: 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.

Don’t worry if the coconut oil does not release the oil, sometimes the coconut milk does not separate, it all depends on the type of coconut milk you are using. Thereafter, add the Thai red curry paste. Stir well to dissolve the Thai red curry paste.

Add the chicken thighs: 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 aromatics, coconut milk, green beans and red chili: 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.

The green beans and the red chili will be added at this point too. Adjust the temperature to medium low and simmer the Thai red curry for twenty minutes with the lid closed.

You may add an extra ¼ cup of water if the green beans are not submerged in the Thai red curry. However, take a note that water will be released from the chicken and the green beans during the cooking process.

Add the remaining vegetables: Add fish sauce, bok choy and red bell pepper during the last two minutes of simmering. Squeeze fresh lime juice and serve the Thai red curry with Thai jasmine rice.

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.” Using full fat coconut milk is also preferred to make the Thai red curry, which will enhance the flavor profile of the curry while thickening the sauce.

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 flavor. Beef or tofu can replace chicken in this recipe. Adding vegetables like zucchini, bamboo shoots or egg plants can also be added in the Thai red curry.