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Home Collections Curries

Thai Red Curry with Chicken

By:Nagi
Published:19 Feb '18Updated:19 Dec '20
378 Comments
Recipe v Video v Dozer v

Thai Red Curry – everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing!

Make the easy 30 minute red curry recipe using my trick to pimp up store bought curry paste. Or go all out and make a Thai Red Curry Paste from scratch! Complete your Thai banquet with Thai Satay Skewers or Thai Fish Cakes to start.

Thai Red Curry with Chicken in a skillet, fresh off the stove.

Thai Red Curry recipe

We’d all love to be able to have a Thai Red Curry any night of the week made with homemade red curry paste. Freshly made, like the best Thai restaurants do every day. But it’s simply not viable.

So today, I’m sharing a recipe for how to make Thai Red Curry two ways:

  1. 30 Minute quick version using curry paste in a jar – sharing my secret for how to make an AMAZING curry using curry paste in a jar!

  2. From scratch, using a homemade red curry paste

The BEST Thai Red Curry Paste – Maesri

The best Thai Red Curry Paste by a long shot is a brand called Maesri. This is also the brand I use for Thai Green Curry. Other brands tend to have less authentic flavour and are (usually) too sweet.

Sold in small cans for around $1.30 (it’s the cheapest!), it’s available in large grocery stores (Coles, Woolies, Harris), Asian grocery stores and here is the cheapest one on Amazon US.

Don’t worry if you can’t find it. This recipe is still great even with mainstream curry pastes.

Best Thai red curry paste Maesri

How to make jar curry paste better

Store bought curry paste in a jar lacks the freshness of freshly made curry paste. So if you just dump it into coconut milk, you’re going to be sorely disappointing.

So here is how to make curry paste in a jar taste way (way, way!) better:

Sauté the paste in oil with garlic, ginger and fresh lemongrass or lemongrass paste

Adding the fresh aromatics does wonders for improving the flavour!

Thai Red Curry with Chicken served over rice, in a black rustic bowl, ready to be served.

What does a Thai Red Curry Taste like??

Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut milk. It’s sweet and savoury, and it is quite rich.

The use of shrimp paste and fish sauce in the curry paste (jar or homemade) provides the saltiness as well as the umami *. However, this red curry recipe does not have a strong fishy or fermented shrimp flavour like some “hardcore” Thai restaurants. Most non-Thai nationals find those versions too fishy for their palette.

While one may assume Thai Red Curry is fiery hot, if from the colour alone, in actual fact it is not! It is actually quite mild, and generally most restaurants tend to stick with the mild level of spiciness though you will find some restaurants that dial up the heat considerably.

* Food-nerd word for savouriness, now officially considered to be the 5th taste in food along with sweet, salt, bitter and sour.

Overhead photo of Thai Red Curry with Chicken in a black skillet, fresh off the stove.

We love Thai Red Curry for the flavour, the creamy sauce, and how can one not love the colour!!

Complete your Thai meal with a starter of Thai Fish Cakes or Satay Skewers with Peanut Sauce, and a fresh Asian Slaw on the side. And while you can totally serve the red curry with plain steamed Jasmine rice, you could take it to the next level with Thai Fried Rice or Coconut Rice!  – Nagi x


More Thai food favourites

  • Thai Chicken Satay

  • Thai Green Curry

  • Massaman Curry

  • Pad See Ew (Thai stir fried noodles)

  • Thai Chilli Basil Chicken

  • Browse all Thai food recipes

And more great curries of the world

  • Biryani (it’s amazing!)

  • Chicken Tikka Masala

  • Dal (Indian lentil curry)

  • Beef Rendang

  • Browse the Curry Collection

Thai Red Curry with Chicken in a serving bowl with a side of rice, ready to be served.

PS If you’re wondering if the sauce is supposed to look sort of split – yes it is. The oil is actually supposed to separate. I’ve included some general commentary in the recipe notes, for those that are interested. 🙂

Close up of Thai Red Curry with Chicken in a black skillet

Thai Red Curry
WATCH HOW TO MAKE IT

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Thai Red Curry with Chicken in a skillet, fresh off the stove.

Thai Red Curry with Chicken

Author: Nagi
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Mains
Thai
4.96 from 135 votes
Servings4
Tap or hover to scale
Print
Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!).
SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5). 

Ingredients

Red Curry Paste - choose ONE:

  • 5 - 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
  • 1 quantity homemade Thai Red Curry Paste

Extras - only for jar curry paste (Note 2)

  • 2 large garlic cloves , minced
  • 2 tsp fresh ginger , finely grated
  • 1 tbsp lemongrass paste or finely chopped fresh (Note 3)

Thai Red Curry

  • 3 tbsp vegetable oil (or canola or peanut)
  • 1 cup (250 ml) chicken broth/stock , low sodium
  • 400 ml / 14 oz coconut milk (full fat!)
  • 6 kaffir lime leaves (Note 4)
  • 1 tbsp sugar (white, brown or palm)
  • 2 tsp fish sauce , plus more to taste
  • 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5)
  • 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)
  • 120g / 4oz green beans , trimmed and cut into 5cm/2" pieces
  • 12 Thai basil leaves (Note 6)

Garnishes (optional) & serving:

  • Fresh red chilli slices (small chilli - spicy, large = less spicy)
  • Fresh coriander / cilantro leaves
  • Steamed jasmine rice

Instructions

  • Heat oil in a large heavy based skillet over medium high heat.
  • Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
  • Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
  • Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
  • Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
  • Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
  • Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.
  • Remove from heat. Stir through a handful of Thai basil leaves.
  • Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Recipe Notes:

1. Curry paste - if using store bought, try to get Maesri brand if you can, it's the best (small can, very cheap). Sold at major grocery stores (Woolies, Coles) or Asian stores. Otherwise, use your favourite.
Use 5 tbsp if you are unsure about spiciness, or 6 tbsp (or the whole can!) if you are sure you can handle it!
Note: curry paste in jars has a more concentrated flavour than fresh homemade paste so you need less. The video shows homemade paste.
2. Extras - these are to freshen up store bought curry paste. Not required if using homemade.
3. Lemongrass paste - convenience tubes of cold pressed lemongrass paste, the next best thing to peeling / finely chopping fresh lemongrass! Can sub with 2 tsp finely minced fresh lemongrass.
4. Kaffir Lime Leaves are the leaves of a kaffir lime tree. It's used to add earthy citrus flavours into Asian food. Sold at large grocery stores and Asian stores. Dried is an ok substitute (same amount), but I really urge you to try to find fresh if you can because it adds that "something-something" that really makes this "restaurant quality".
5. Chicken - Thigh is best for this recipe because it's nice and juicy. But breast and tenderloin is fine too.
6. Thai Basil looks like normal basil but has pointier leaves and a purplish tinge. It tastes like basil + aniseed. Not the end of the world if you can't find it - ordinary basil will be an adequate substituted but only use a small handful.
7. General recipe notes:
Spiciness: Thai Red Curry is not supposed to be crazy spicy but it has a nice tingle to it. 
Sauce thickness  varies drastically between restaurants - at some it is almost watery, at others it is really thick and seems to be made with coconut cream. I like mine in between - a sauce that is pourable but with a gravy like consistency. I am not a fan of very sweet Red Curry, but if you are, just add more sugar.
Consistency: Thai red curry sauce doesn't look completely smooth, it looks a bit split because of the oil and that's the way it is supposed to be. 
Stuff in it: There are no hard and fast rules about what goes into a Thai Red Curry. You'll find Thai eggplant in curries at very authentic Thai restaurants but to be honest, I am not a huge fan of them - they are like tiny eggplants and kind of hard (also not easy to find in shops). I'd say that the two most common vegetables I've noticed are pumpkin and green beans or snake beans. While pumpkin may not sound "Thai", don't dismiss it, it is spectacular in red curry for both the texture, the sweetness and also because it soaks up the sauce.
8. Nutrition per serving, curry only.

Nutrition Information:

Calories: 530cal (27%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

It’s lucky he’s so cute because he isn’t going to win any prizes in the spelling bee…. When he bonks his head on the door frame, it sounds hollow. I swear!

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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378 Comments

  1. Caitlin says

    April 19, 2021 at 6:10 am

    5 stars
    This recipe was very delicious! I don’t have access to kaffir lime leaves, but all the other ingredients led to a balanced and healthy meal. Thank you Nagi!

    Reply
  2. Lana says

    April 18, 2021 at 10:45 pm

    5 stars
    Best home cooked red curry I’ve ever had. I used Maesri paste and won’t go back to supermarket versions again, made all the difference 🙂

    Reply
  3. Mel says

    April 13, 2021 at 6:54 pm

    5 stars
    Absolutely delicious! A hit with the whole family (no easy task in this house!). I didn’t have kaffir lime leaves, lemongrass or any basil, but was still really impressed with the flavours. Served with coconut rice (your recipe, loved it) and homemade roti bread. Definitely on the dinner rotation from now on. Thank you 😊

    Reply
  4. Zachary says

    April 3, 2021 at 9:28 am

    The sodium content information on this is really wrong. 6 Tbsp of the maesri is a lot of sodium unless it’s a salt free version I’m not aware of.

    Reply
  5. Shelley Manning says

    April 3, 2021 at 4:55 am

    5 stars
    My first time making a Red Thai Curry and it was superb! I added some chilli into the recipe to add a bit more spice to it.

    Reply
  6. James D says

    March 30, 2021 at 6:07 pm

    5 stars
    Fantastic whole family loved it!

    Reply
    • Nagi says

      March 31, 2021 at 6:56 am

      Wahoo, I’m so glad it was a hit James!! N X

      Reply
  7. Austin says

    March 20, 2021 at 6:26 am

    5 stars
    If you were to substitute potatoes and bell pepper when would you put them in? Love your recipes by the way.

    Reply
  8. Rohan Purohit says

    March 17, 2021 at 11:43 pm

    5 stars
    Amazing recipe. I used chicken breast instead but still tasted outstanding. Thanks for sharing!

    Reply
  9. Ben says

    March 16, 2021 at 5:06 am

    5 stars
    Love the style of this site! Excellent recommendations backed with easy-to-use instructions and Xlnt Graphics! Well Done!

    Reply
  10. Catherine Hansen says

    March 10, 2021 at 7:29 pm

    Oops, forgot to rate it!

    Reply
  11. Catherine Hansen says

    March 10, 2021 at 7:28 pm

    This was a delicious, easy to follow recipe. Another winner, Nagi! We used the Maesri paste and will definitely use it again. Thank you!

    Reply
    • Kathryn says

      March 11, 2021 at 7:43 pm

      Just asking if the nutritional information includes the rice?

      Reply
  12. Zac says

    March 9, 2021 at 7:16 pm

    This was delicious!

    I’m thinking of trying a slow cooker version that I can make ahead with brisket or chuck steak.
    Any tips?

    Reply
    • Chantelle says

      March 17, 2021 at 12:15 pm

      5 stars
      I wouldn’t know how well these flavors would go with beef, buts worth a try. Because this recipe is almost like stirfry (quick-cooking added vegetables near the end) I would panfry the curry sauce with the ginger and lemongrass, add the chicken broth to get to the right thickness then add to the slow cooker with all the other ingredients (subbing beef for the chicken) except pumpkin, beans, and basil. I would taste towards the end then adjust with fish sauce or sugar. Id then adds the pumpkin 30 mins before serving so it doesn’t go mush (depending on whether high or low) and the beans not long after. Then right before serving toss in the basil to wilt and serve over rice or your choice of side.

      Reply
  13. Michelle says

    March 7, 2021 at 5:56 pm

    This is so yummy

    Reply
    • Nagi says

      March 8, 2021 at 9:50 am

      I’m so glad you loved it Michelle! N x

      Reply
  14. Hilary says

    March 3, 2021 at 9:36 pm

    This recipe is so delicious, thank you so much!! I also loved your yellow curry recipe, where has it gone?!?!? I MISS IT!!!

    Reply
    • Nagi says

      March 4, 2021 at 12:23 pm

      Hi Hilary, it wasn’t one of my recipes sorry! N x

      Reply
  15. Jeremy says

    March 3, 2021 at 11:58 am

    5 stars
    This is absolutely fantastic., I’ve made this several times now. We haven’t found a restaurant in our area that can beat this (or your Coconut Rice and Pad Thai!)

    This recipe also works wonderful with the Maesri Yellow Sour Curry Paste. Pairs great with potato instead of pumpkin.

    Thank you!

    Reply
  16. Melissa Denise says

    March 3, 2021 at 4:52 am

    5 stars
    Amazing recipe and tastes so good!! I couldn’t stop eating!

    Reply
  17. Jolene says

    February 27, 2021 at 8:43 pm

    5 stars
    I am so glad I doubled this recipe. Now we have some left-over to enjoy for lunch. It’ll be a fight on who gets to have it the next day 😄

    Comments around the table;
    “What did you put in this, it’s different? I like it!”
    “It taste like what you get at Thai restaurants”
    “It’s spicy, it’s burning my lips but I love the taste so much!”
    “I’m going back for seconds”
    “You didn’t give me enough juice Mum. I am getting some more”

    Thanks Nagi. I am a hero to my entire family.

    You’re the BEST

    Reply
    • Nagi says

      March 1, 2021 at 10:41 am

      Woah what great feedback – you’ve nailed it Jolene!! N x

      Reply
  18. Paula says

    February 25, 2021 at 9:33 pm

    5 stars
    This was such a delicious and easy to follow recipe…Nagi thank you so much for publishing!

    I’m actually yet to try a recipe of yours that I don’t love!

    Reply
  19. Lynsey says

    February 20, 2021 at 12:30 am

    5 stars
    This recipe is amazing! Can i follow the same rules but with green curry paste?

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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