Thai Red Curry Recipe – A Bold & Comforting Thai Classic
If you’re craving a dish that’s rich, creamy, spicy, and bursting with flavor – Thai Red Curry is the answer! This vibrant curry brings restaurant-quality taste to your kitchen, all in under 30 minutes. Whether you’re cooking for a cozy dinner or impressing guests, this recipe is guaranteed to become a favorite. Plus, it’s super easy to customize with your favorite protein or vegetables!
Ingredients for Thai Red Curry
Here’s everything you’ll need to make an authentic, delicious Thai Red Curry at home:
- 2 tbsp vegetable oil
- 2–3 tbsp Thai red curry paste (adjust to taste)
- 1 can (400ml) coconut milk
- 1 cup chicken breast or tofu (sliced thin)
- 1 bell pepper (sliced)
- 1 small zucchini (sliced)
- ½ cup bamboo shoots (optional)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp brown sugar
- 5–6 fresh Thai basil leaves (optional)
- 1 tsp lime juice
- Steamed jasmine rice (for serving)
How to Make Thai Red Curry (Step-by-Step)

Step 1: Sauté the Curry Paste
In a large pan, heat the oil over medium heat. Add the red curry paste and stir for 1–2 minutes until fragrant. This step helps release all the bold flavors.
Step 2: Add Coconut Milk
Pour in the coconut milk and mix well with the curry paste. Let it simmer for 3–4 minutes, allowing it to thicken slightly.
Step 3: Add Protein & Veggies
Add chicken (or tofu), bell peppers, zucchini, and bamboo shoots. Stir to coat everything in the curry sauce. Cover and cook for 8–10 minutes, or until the protein is fully cooked and veggies are tender.
Step 4: Flavor Boost
Stir in fish sauce, brown sugar, and lime juice. Add basil leaves and let simmer for another 2 minutes.
Step 5: Serve Hot
Serve the red curry hot with steamed jasmine rice. Garnish with fresh basil or a squeeze of lime for extra zing!
Tips & Variations
- Want it spicier? Add a chopped Thai chili while cooking the curry paste.
- Make it vegan by using tofu and replacing fish sauce with soy sauce or tamari.
- Swap veggies with mushrooms, carrots, or eggplant for different textures.
- Add crunch with crushed peanuts or bean sprouts on top before serving.
FAQ – Thai Red Curry

Can I use store-bought curry paste?
Absolutely! Store-bought red curry paste works perfectly for this recipe. Brands like Mae Ploy or Thai Kitchen are great options.
How long does Thai red curry last in the fridge?
It stays fresh for 3–4 days when stored in an airtight container. Reheat gently on the stove or microwave before serving.
Ready to Spice Up Dinner Tonight?

Try this easy Thai Red Curry recipe and bring a taste of Thailand to your table! It’s creamy, spicy, and completely satisfying. For more quick and flavorful recipes like this, be sure to visit my website and explore a world of global flavors made simple!
Curious about Thai cuisine? Discover the rich history of Thai Red Curry on Wikipedia.