Thai Red Curry has a very special place in my heart (and my stomach.) It’s the reason I met my husband, and I absolutely never get tired of eating it.
In my opinion, aside from red curry paste and coconut milk, there are a few things that make red curry taste like red curry: makrut lime leaves, Thai basil, fish sauce, green and red bell peppers, and bamboo shoots. Yum! makrut lime leaves can be hard to find fresh, but they’re just as good dried– just use twice as many for the same level of flavor. Check your local asian market!
Of course, one of the most fun things about curry is that you can put pretty much anything in it and it will be amazing. So give all kinds of veggies and proteins a try!
Since most of the flavor comes from the curry paste and the coconut milk, its important to use quality products. Try different curry pastes and find what suits you– my favorites are Maesri and Mae Ploy. Coconut milks can also vary quite a bit in flavor and texture. My favorite is Chaokoh!
If you want to make your curry vegetarian or vegan, try firm tofu instead of chicken (tofu is actually my favorite in curries!)
Thai Red Curry Recipe
Thai Red Curry
Ingredients
- 4 oz red curry paste (I like Maesri brand)
- 2 13.5 oz cans full fat coconut milk (I like Chaokoh brand), divided
- 1 tbsp sugar or more to taste
- 1 tbsp fish sauce
- 1-2 leaves fresh makrut lime or 3-4 dried makrut lime leaves
- 2 tsp chili paste such as sambal oelek (optional-- add only if you want your curry to be extra spicy)
- .75 lb chicken breast frozen 10 minutes, then sliced thin against the grain into bite-sized pieces
- 1 small red bell pepper, sliced thin
- 1 small green bell pepper sliced thin
- 1 small yellow onion, sliced thin
- 1 8 oz can bamboo shoots drained, rinsed, and julienned
- 6-8 large basil leaves
- 4 servings prepared brown or jasmine rice for serving
Instructions
- In a large wok or pot over medium-high heat, add the curry paste and cook while stirring for 1-2 minutes until fragrant. Add 1.5 cans of the coconut milk, sugar, fish sauce, lime leaves, and chili paste (if using.) Bring to a simmer, and maintain a simmer uncovered for 5 minutes, stirring occasionally.
- Bring the curry to a boil and add the chicken, bell peppers, onion, and bamboo shoots, and stir. Reduce to a simmer and cook 6-8 minutes more, or until chicken is opaque throughout and vegetables are crisp tender.
- Turn off heat and stir in the basil leaves and remaining coconut milk. Serve the curry over the rice and enjoy!
Tell me what you think in the comments below!
You know what I love about this recipe—It actually IS EASY to do and came out DELICIOUS. I didn’t have the keffir leaves, so I just used half a fresh-squeezed lime (not sure if that’s a good substitute or not). I added a little extra sugar and salt to mine, but I loved it! Thanks for the share. Can’t wait to try the green curry!!!
Thank you so much Lydia, I’m so glad you enjoyed it!!