Thai Red Curry Recipe

This quick and easy recipe for Thai red curry utilizes store-bought curry paste to create a flavorful meal in about 30 minutes. This rich and slightly sweet curry is delicious served with jasmine rice and your choice of protein.

Ingredients

Serves 4

For the curry:

• 1 tbsp coconut or vegetable oil
• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 small onion, sliced
• 1 tbsp minced fresh ginger
• 4 cloves garlic, minced
• 3–4 tbsp Thai red curry paste
• 1 (13.5 oz) can full-fat unsweetened coconut milk
• 1 tbsp fish sauce
• 2 tsp brown or palm sugar
• 1 red bell pepper, seeded and sliced
• 1 cup green beans, trimmed
• 1 tbsp lime juice
• ½ cup fresh Thai basil leaves 

For serving:

• Cooked jasmine rice
• Fresh cilantro or basil, chopped
• Lime wedges 

Instructions

1. Brown the chicken. Heat the oil in a large skillet or wok over high heat. Cook the chicken for about 3 minutes until browned, then remove and set aside.
2. Sauté aromatics. Reduce heat to medium-high and cook the onion, garlic, and ginger for 1 minute until fragrant.
3. Bloom the paste. Stir in the curry paste and cook for another minute.
4. Create the sauce. Add coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a simmer over medium heat, avoiding a hard boil.
5. Simmer the curry. Return the chicken to the skillet, add the bell pepper and green beans, and simmer for about 8 minutes until the chicken is cooked and vegetables are tender.
6. Finish and serve. Remove from heat, stir in lime juice and basil, and serve over rice, garnished with cilantro or basil and lime. 

Tips and variations

• Adjust the amount of curry paste for desired spice, or add chilies.
• For a vegetarian or vegan version, use tofu or chickpeas instead of chicken, soy sauce or tamari instead of fish sauce, and ensure the curry paste is vegetarian.
• Other proteins like shrimp, pork, or tofu can be used, as well as vegetables such as bamboo shoots, carrots, or broccoli.
• Using full-fat coconut milk provides a richer flavor. Adding kaffir lime leaves during simmering can add a citrus note. 

Side dishes for Thai red curry

For a harmonious Thai meal, side dishes should provide a fresh, contrasting element to the rich and spicy red curry. Here are some of the most popular and complementary options to serve alongside it. 

Salads and fresh vegetables

• Thai Cucumber Salad: A classic pairing, this crisp and cooling salad is made with thinly sliced cucumbers, red onion, peanuts, and a sweet, sour, and tangy dressing.
• Green Papaya Salad (Som Tum): For a spicy-tangy kick, this traditional salad of shredded green papaya, chilis, tomatoes, and green beans stands up beautifully to the curry.
• Thai Mango Salad: This sweet and zesty salad combines crisp vegetables with the refreshing taste of ripe mango.
• Stir-fried vegetables: Quickly stir-fry a mix of broccoli, bell peppers, carrots, and snap peas with garlic and a splash of soy sauce for a vibrant and crunchy contrast.
• Sautéed greens: Simple stir-fried morning glory (water spinach) or bok choy with garlic and oyster sauce is a common and delicious Thai side. 

Grains and noodles

• Coconut Rice: Infusing jasmine rice with coconut milk and a hint of sugar creates a rich, fragrant, and slightly sweet rice that perfectly complements the curry’s spices.
• Thai Pineapple Fried Rice: A classic restaurant dish, this fried rice combines rice, pineapple, vegetables, and often cashews to create a sweet and savory pairing.
• Noodles: Soft and chewy noodles, such as thin rice noodles, can be served alongside the curry, offering a different texture to soak up the creamy sauce.
• Cauliflower rice: For a lower-carb option, cauliflower rice provides a lighter base for soaking up the flavor of the curry. 

Appetizers and snacks

• Chicken Satay: Tender, marinated chicken skewers served with a creamy peanut dipping sauce make a fantastic appetizer or side dish.
• Crispy Spring Rolls: The crunch of fried spring rolls filled with vegetables, chicken, or prawns offers a delightful textural contrast to the curry’s velvety sauce.
• Fish Cakes (Tod Man Pla): These fragrant, fried fish cakes made with curry paste, fish, and green beans are a popular choice. 

Breads

• Roti: This Indian-style fried flatbread, a popular street food in Thailand, is perfect for scooping up the rich and aromatic curry sauce.
• Naan: A warm, pillowy piece of garlic naan can also be used to soak up the flavorful sauce. 

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