You know those nights when you’re just done with everything? Like, work emails piled up, your laundry’s judging you from the corner, and you’ve eaten toast for dinner two nights in a row. That kind of chaos calls for one thing: Thai Red Curry. And not just any red curry—the kind that makes your kitchen smell like a five-star Bangkok bistro, tastes like a spicy hug, and convinces your brain you actually have your life together.

This dish is my ride-or-die. When I want something rich, comforting, a little fiery, and low-effort (because I have exactly zero patience after 6 p.m.), I make this curry. The sauce is creamy and flavorful with just the right level of kick, the veggies stay crisp-tender, and the chicken melts in your mouth. Plus, it all comes together in under an hour. Minimal fuss. Maximum reward.

Let’s break down exactly how to whip up a pot of this dreamy curry.

Recipe Snapshot

Category	Details
Yield	4 servings
Serving Size	About 1½ cups
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Calories per Serving	~420
Primary Cooking Method	Simmering
Occasion	Weeknight Dinner, Comfort Food
Diet Type	Gluten-Free, Dairy-Free

Calories are approximate and may vary depending on exact ingredients used.

Thai Red Curry Recipe

Recipe by Angela JonesCourse: MainCuisine: ThaiDifficulty: Easy

Servings

cup

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Let’s be honest, “Thai Red Curry” sounds fancy and complicated—but it’s shockingly easy to make. Think bold flavors, rich coconut milk, tender veggies and chicken (or tofu if that’s your jam), all soaked in an addictive sauce that tastes like you spent hours slaving away. Spoiler alert: you didn’t.

Ingredients

For the Curry Base
1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 small yellow onion, thinly sliced
3 tablespoons Thai red curry paste (Maesri brand preferred)
1 can (13.5 oz) full-fat coconut milk
½ cup water or low-sodium chicken broth
1 tablespoon fish sauce (or soy sauce for vegetarian)
1 tablespoon brown sugar
Protein & Veggies
1 lb boneless, skinless chicken thighs, cut into bite-size pieces (or firm tofu for veg version)
1 red bell pepper, thinly sliced
1 zucchini, halved and sliced
1 cup baby spinach or Thai basil leaves
For Serving
Cooked jasmine rice
Lime wedges
Fresh cilantro (optional)

Directions

Prep Everything First
Before the heat goes on, make life easy for yourself. Slice your onion, mince the garlic, grate the ginger, and chop all your veggies. Cut your chicken into even bite-sized chunks. Having everything ready to go makes the cooking part super smooth.
Sauté Aromatics Until Fragrant
Heat a tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and sauté for 2 minutes until they start to soften. Toss in the minced garlic and grated ginger. Stir constantly so nothing burns. You’re going for soft, golden, and insanely aromatic. This is your curry’s flavor foundation.
Bloom the Curry Paste
Now the magic begins. Add 3 tablespoons of red curry paste directly to the pan. Stir it around for 2 full minutes. This helps release the paste’s full range of flavors. You’ll know it’s ready when your kitchen smells like a Thai restaurant in the best way.
Make the Coconut Broth
Pour in the full can of coconut milk. Stir well to dissolve the curry paste into the creamy goodness. Add in ½ cup of water (or low-sodium broth if you want more depth), then mix in the fish sauce and brown sugar. Let this gently simmer for 3–4 minutes. This step is where the base gets rich, velvety, and infused with balanced sweet, salty, and spicy notes.
Add the Chicken and Simmer
Add your chicken thigh pieces to the simmering curry sauce. Make sure they’re submerged so they cook evenly. Let the curry simmer on medium-low for 8–10 minutes. The chicken should turn opaque and tender. Stir occasionally so nothing sticks.
Add the Crisp Veggies
Throw in your sliced red bell pepper and zucchini. Let them simmer with the chicken for 3–4 minutes. You want the veggies to cook through but still have a bit of bite. Mushy zucchini is not the vibe.
Stir in Greens at the End
Once your chicken and veggies are perfectly cooked, stir in the baby spinach or Thai basil. These only need a minute or two to wilt down. Turn off the heat once they’re vibrant and folded into the curry.
Taste and Adjust
Give your curry a final taste. Want more salt? Add a dash of fish sauce. Want it sweeter? Another pinch of brown sugar. Need more heat? Add a little chili flake or sriracha. You’re the boss here.
Serve It Up Hot
Scoop fluffy jasmine rice into a bowl. Ladle a generous amount of curry over the top. Finish with a fresh squeeze of lime and a sprinkle of cilantro if you’re into that. Serve immediately while it’s hot and silky.

Extra Tips

Use full-fat coconut milk for the creamiest, richest texture. Light versions just don’t hit the same level.
Slice your veggies evenly so they cook at the same rate and keep their texture.
Let the curry paste sizzle in oil before adding coconut milk. This deepens the flavor.
Don’t skip the lime—it brightens and balances the richness beautifully.
If reheating from frozen, add a splash of water or broth to bring the sauce back to life.
Tweak to your taste—don’t be afraid to go rogue with spice, sweetness, or saltiness. It’s your curry, after all!

Equipment List

Large skillet or Dutch oven
Cutting board and sharp knife
Garlic press or grater
Measuring spoons and cups
Rice cooker or pot (for the rice)
Wooden spoon or spatula

Substitution Options

Want to tailor this curry to your needs or pantry? No problem. Here are a few smart swaps that won’t kill the vibe:

Chicken thighs can be replaced with chicken breast, shrimp, or even chickpeas if you’re going plant-based.
Coconut milk: You can sub light coconut milk to cut calories, but you’ll sacrifice some of that dreamy richness.
Fish sauce: Swap in soy sauce or tamari for a vegetarian-friendly version.
Red curry paste: Maesri is my go-to, but any Thai red curry paste will work. Just check labels for spice level and ingredients if you’re vegan.
Veggies: Bell peppers and zucchini are just a template. Try broccoli, snap peas, carrots, or whatever’s looking sad in your fridge.

Mix and match to suit your cravings, budget, or what you forgot to buy at the store. No judgment here.

Make-Ahead Tips

Short on time during the week? This curry is a total lifesaver when prepped ahead. Chop all your veggies and store them in an airtight container in the fridge up to 2 days in advance. You can also cube your chicken and marinate it in a tablespoon of curry paste and a splash of fish sauce—just seal it up and let it chill until you’re ready to cook.

The curry sauce itself can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove, add your fresh veggies and protein, and finish it off just before serving. Boom—fresh curry without the weekday stress.

Storage Instructions

Leftovers? Lucky you. Thai red curry stores are like a dream. Let the curry cool completely, then transfer it into airtight containers. It’ll keep in the fridge for up to 4 days. When reheating, do it gently over medium heat on the stove or in the microwave in short bursts—stirring in between—to keep that creamy texture.

This curry also freezes well. Just leave out any fresh herbs or spinach if you’re freezing (you can add those fresh when you reheat). Store in freezer-safe containers or zip-top bags, and it’ll last up to 2 months. Thaw overnight in the fridge before reheating. Easy peasy, curry squeezy.

FAQ Section

Can I make this curry vegetarian or vegan?

Absolutely! Just swap the chicken for tofu, tempeh, or even a mix of hearty vegetables like mushrooms and sweet potatoes. Use soy sauce or tamari instead of fish sauce to keep it fully plant-based.

How spicy is this curry?

That depends on the brand and amount of curry paste you use. Maesri is pretty bold, so if you’re spice-sensitive, start with 2 tablespoons and work your way up.

Can I use curry powder instead of curry paste?

Honestly? No. Curry powder and Thai curry paste are not interchangeable. The paste has aromatics like lemongrass, galangal, and chili—all of which give Thai curry its unique flavor.

What’s the best rice to serve with it?

Fluffy jasmine rice is the traditional (and best) match for this curry. But if you’re in a pinch, basmati or even plain white rice will do.

Can I freeze leftovers with the veggies in it?

You can, but veggies like zucchini and spinach may get mushy. For best texture, freeze the curry base and add fresh veggies when reheating.

How do I thicken the curry if it feels too runny?

Simmer it uncovered for a few extra minutes to reduce the liquid, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) for quick thickening.

How long does this dish stay fresh?

It’s best within 3–4 days when refrigerated properly. Beyond that, freeze it for longer storage without sacrificing flavor.

Serving Suggestions

Thai red curry is a chameleon when it comes to serving options. The classic move is to ladle it over steaming jasmine rice—it soaks up all that rich, coconutty sauce like a dream. But don’t stop there. If you’re craving something cool and crisp on the side, throw together a cucumber salad or a simple Thai-style slaw. Want to switch it up? Try it over rice noodles or even spaghetti for a fun East-meets-West fusion. Bread lovers, go wild—roti, naan, or crusty baguette make perfect tools for swiping up every last bit. And don’t forget the final flourish: a squeeze of lime, fresh herbs, maybe some bean sprouts or crushed peanuts to bring it all home.

Nutritional Information

Each serving (about 1½ cups) of this Thai Red Curry contains approximately:

Calories: 420 kcal
Protein: 28g
Carbohydrates: 14g
Fat: 28g
Saturated Fat: 20g
Sugar: 5g
Fiber: 3g
Sodium: 780mg

These numbers are estimates and may vary depending on your exact ingredients and portions. Always adjust based on your dietary needs.

Final Thoughts

If you’ve made it this far, you’re either really into curry (same!) or you’re about to make the best dinner decision of your week. Thai Red Curry is one of those dishes that manages to be both ridiculously easy and wildly impressive. It’s rich, flavorful, and totally customizable to whatever’s hanging out in your fridge.

Whether you’re feeding your picky kids, impressing your date, or just cooking for your tired, hungry self—this curry brings comfort and fire in equal measure. So light that stovetop, grab that curry paste, and prepare to feel like a total kitchen boss. You’ve got this.

Dreamy Thai Red Curry Delight

Recipe Snapshot