This Thai red curry recipe is so good. Try this!
Looking for a delicious Thai red curry recipe? Look no further. You’ve found it.
I learned to make this recipe in Thailand and it truly is the best I’ve had.
Many people assume that because of its red colour, Thai red curries are the hottest. This isn’t necessarily the case. Green curries are usually the spiciest because of all the fresh green bird’s eye chillies used.
This recipe does have a kick to it but it isn’t really spicy. You could of course add more red bird’s eye chillies to turn that zing into a zap.
Thai red curries are Thai restaurant favourites. The red colour is from the red curry paste and the colour will vary depending on how many red spur chillies you use in the paste.
You can use shop bought red curry paste but add less to begin with as commercial pastes are often a lot spicier and saltier than homemade.
One eye-catching way of adding colour to the curry is to drizzle it with red chilli oil (see page xx) but this is optional.
A word about this Thai red curry recipe…
For best results, be sure to try my homemade Thai red curry paste. It packs a punch but it is full of other, not so spicy ingredients that really give it a delicious depth of flavour.
You can add the main ingredient/s of choice. I have used chicken but feel free to use chicken, duck, prawns, tofu… Whatever sounds good to you, use that.
I have mentioned a selection of vegetables that I used in my recipe. There too you are free to use whatever you want.
A good Thai red curry recipe will always include at least three different vegetables in the mix.
Fry the curry paste for about 40 seconds to cook off the rawness.
Add the chicken pieces.
Stir the chicken and curry paste to combine and brown the chicken for a couple of minutes.
Add the coconut milk and stock.
Stir in the sugar and tamarind. Then add the remaining sauce ingredients.
Stir in the veggies to finish off. Taste and check for seasoning and serve.
If you like this Thai red curry recipe, you might like to try some of these too…
Thai green curry
Thai green curry paste
Thai red curry paste
Thai grilled chicken – gai yang
Khao soi – Thai chicken soup with noodles
Coconut curry chicken
Thai Red Curry Recipe with Chicken
Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 tbsp coconut oil or rapeseed (canola) oil
- 450g (1lb) chicken thighs, skinless and cut into bite sized pieces
- 1 batch homemade red curry paste or two tbsp shop bought paste
- 250ml (1 cup) Thai chicken stock
- 400ml (1¾ cups) thick coconut milk/cream
- 3 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp light soy sauce
- 1 tsp tamarind concentrate
- About 225g (½lb) vegetables like baby corn, bamboo shoots, baby aubergine, broccoli, red bell pepper, baby plum tomatoes, green beans
- Coriander (cilantro) to garnish
- 1 tsp chilli oil, to garnish (optional)
Instructions
- Heat the oil over medium high heat in a large frying pan or wok. When visibly hot, add the red curry paste and fry for about 30 seconds in the oil.
- Stir in the chicken and fry for a couple minutes or until the chicken is about 50% cooked through. Stir in the stock and coconut milk and simmer for five minutes to thicken the sauce a little.
- Now add the veggies, fish sauce, tamarind concentrate and sugar and simmer for about three minutes to cook the vegetables through.
- Cook the sauce down until you are happy with the consistency. It should be quite thin. Be careful not to overcook the vegetables.
- Garnish with coriander and drizzle with chilli oil to serve.
FAQs
I would stay away from using a cut of beef that requires a longer cook like stewing steak, save that for a Massaman curry! If you don't fancy a bit of beef for dinner, you can use other proteins such as chicken or meats, maybe even go for a bit of seafood such as salmon or prawns!
What is the secret to Thai curry? ›
The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
How do you add depth to Thai red curry? ›
To further the complexity of flavors, we also add Thai sweet chili sauce, and the classic cast of Thai food characters: soy sauce, fish sauce, lime juice, brown sugar, dried basil and a bay leaf. Its a somewhat long list of ingredients, but most of them you are just dumping into the sauce.
How do Thai restaurants make curry so creamy? ›
Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.
What is the difference between Indian red curry and Thai red curry? ›
Thai curries often begin with a base curry paste of fresh ingredients and coconut milk, which gives the dish a creamier and milder flavor compared to Indian curries. Indian curries usually start with a base of dry spices, onions, ginger, and garlic, and often tomatoes, cream, or yogurt.
What protein goes best with Thai red curry? ›
Top 5 Proteins For The Perfect Curry
- 1) Boneless Chicken Thigh.
- 2) Chickpeas or any other Sturdy Legume.
- 5) Fried Tofu Puffs.
Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.
What thickens a Thai curry? ›
Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.
How to make Thai curry more flavourful? ›
Toasting the spices wakes them up and makes the curry more aromatic. Toasting the shrimp paste makes it more pungent and adds a smoky flavour.
How to make Thai curry more creamy? ›
Authentic curries never contain any type of starch (flour). So, buy coconut milk (or cream) with the highest percentage of solids that you can find. Next, use more paste. If you are happy with the spice level and you still need more paste you can add bell peppers to the paste.
The flavor base usually consists of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seed.
Does coconut milk thicken curry? ›
Coconut Milk/ Cream
Coconut is a great ingredient used for thickening curries. It can be used in any form – milk, cream or grated. This method is most suited for Thai, South Indian and other Asian curries. It not only makes your curry flavorful, but also makes the curry creamier.
Is it better to use coconut cream or milk in Thai curry? ›
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
Do you add coconut milk or paste first in Thai curry? ›
Start with half the coconut milk, 2 tablespoons of paste (remember you can always add more later, but you cannot take out), and the protein you're using. Then finish with the rest of the ingredients (proportions below). Bring to a boil, and then let simmer until protein is cooked through.
How do you make curry taste more authentic? ›
Add spices
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
What do you serve with Thai red curry? ›
For Thai Red Curry:
- Thai Basil Fried Rice. Take your taste buds to the streets of Bangkok with a fragrant serving of Thai basil fried rice. ...
- Chicken Satay with Peanut Sauce. You can satisfy your cravings with tender and flavorful chicken satay served with creamy peanut sauce. ...
- Papaya Salad.
Beef chuck or shoulder: These cuts are commonly used in Japanese curry due to their balance of tenderness and robust flavor. They break down beautifully during cooking, infusing the curry with their rich taste.
What red meat is best for curry? ›
Chuck steak is perfect for your every curry need. It is a well-used cut that comes from the shoulder of the animal and, while lean, it has a high content of collagen, a good amount of marbling and low external fat.
What meat is served with pad thai? ›
Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It's made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp.
