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red thai curry served with rice
Abby Pinkmann

Red Thai Curry Recipe

5 from 1 vote
This red Thai curry recipe is a quick and comforting main dish made with bold curry paste, creamy coconut milk, vibrant vegetables, and your choice of protein. Ready in 30 minutes, it delivers rich, balanced flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 Servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Red curry paste Thai brand or homemade
  • 1 can 13oz Coconut milk Full-fat only
  • 1 cup Mixed vegetables Bell peppers zucchini, etc.
  • 1 cup Protein Tofu chicken, or shrimp
  • 1 tbsp Fish sauce Optional for extra umami
  • 1 tsp Brown sugar Or palm sugar
  • 1 whole Lime Juiced for brightness
  • 1 handful Thai basil Or regular basil if unavailable
  • 1 tbsp Neutral oil For sautéing the paste

Equipment

  • 1 Saucepan Medium-sized, nonstick
  • 1 Wooden Spoon For sautéing curry paste
  • 1 Measuring Cups For accurate ingredients

Method
 

  1. Heat oil in a saucepan over medium heat. Add the red curry paste and sauté for 30 seconds until fragrant.
  2. Pour in half the coconut milk and whisk to combine. Let it simmer gently.
  3. Add chopped vegetables and your protein of choice. Stir well.
  4. Pour in the remaining coconut milk and bring to a light simmer. Cook for 10–12 minutes until vegetables are tender and protein is cooked through.
  5. Add fish sauce and brown sugar. Stir to balance the flavors.
  6. Turn off the heat. Stir in lime juice and Thai basil just before serving.
  7. Serve hot with jasmine rice or noodles.

Notes

Use store-bought Thai curry paste for convenience, but you can make your own if preferred.
Tofu should be pressed and cubed before cooking.
For vegan version: skip fish sauce and use soy sauce instead.