Thai Red Curry Recipe

This thai red curry recipe combines creamy coconut milk, red curry paste, tender chicken, bell peppers, and fresh basil into a comforting one-pan dinner. The flavor is savory, mildly spicy, slightly sweet, and perfect served over jasmine rice for an easy restaurant-style meal at home.

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Course: Dinner

Cuisine: Thai

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 520kcal

Author: Abby Pinkmann

Cost: $8

Equipment

large skillet
wooden spoon
chef knife
Cutting Board
Measuring spoons

Ingredients

1 tbsp oil
3 tbsp red curry paste
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 1/2 lb chicken thighs, sliced
2 cans full-fat coconut milk
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tbsp fish sauce
1 tbsp brown sugar
1 tsp soy sauce
1 lime, juiced
1/4 cup fresh Thai basil
4 cups cooked jasmine rice for serving

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Instructions

Heat oil in a large skillet over medium heat. Add red curry paste, garlic, and ginger. Stir continuously for about 1 minute until fragrant.
Pour in the coconut milk slowly while stirring to combine smoothly with the curry paste.
Add the sliced chicken thighs and bring the curry to a gentle simmer. Cook for 10 to 12 minutes until the chicken is fully cooked and tender.
Stir in the sliced red and yellow bell peppers and cook for 4 to 5 minutes until slightly tender but still crisp.
Add fish sauce, brown sugar, soy sauce, and lime juice. Stir well and taste to adjust seasoning if needed.
Turn off the heat and stir in the fresh Thai basil leaves.
Serve hot over cooked jasmine rice.

Notes

Use full-fat coconut milk for the creamiest texture. Adjust spice by increasing or decreasing the curry paste. For extra vegetables, add carrots, snap peas, or mushrooms near the end of cooking. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months before adding basil.

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