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4.7 from 48 votes

Thai Red Curry

Thai Red Curry is a must-try if you love an aromatic blend curry paste, creamy coconut milk, and just the right amount of heat. This authentic red curry recipe with chicken uses simple, store-bought ingredients and takes only 20 minutes from prep to dinner table.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3 people
Calories: 186 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 tablespoon oil
  • 1 1/2 tablespoons red curry paste Maesri or Mae Ploy brand preferred
  • 8 oz (250g) boneless and skinless chicken breast cut into cubes
  • 80 ml. (1/3 cup) coconut cream
  • 3/4 cup water
  • 1/2 cup sliced bamboo shoots
  • 1-2 Thai chilies or bird's eye chilies, lightly pounded, optional
  • 1 red chili cut into strip
  • 1/4 cup Thai basil leaves packed, stems removed
  • 1/2 tablespoon fish sauce or more to taste
  • 1 tablespoon sugar or Thai palm sugar

Instructions

    Cup of Yum
  1. Heat a small pot with the cooking oil. Sauté the red curry paste until aromatic. Add the chicken to the pot and stir well to coat it with the curry paste.
  2. Lower the heat, then add the coconut milk, water, and bamboo shoots. Bring the curry to a boil.
  3. Add the red chilies and stir to combine well.
  4. Add the fish sauce and sugar, then stir continuously for about 10 seconds. Turn off the heat, add the basil leaves, and stir to combine. Dish out and serve immediately with steamed jasmine rice.

Notes

  • Coconut Milk: If you use coconut milk, cut down the water to 1/2 cup. Opt for good quality coconut milk, with a preference for coconut cream for extra richness. I recommend Kara brand coconut cream.
  • Thai Palm Sugar: Ideally, use Thai palm sugar to sweeten the curry; if unavailable, substitute with regular white or brown sugar.
  • Fish Sauce: Essential for the authentic flavor; avoid using soy sauce.
  • High-Quality Red Curry Paste: I recommend Maesri brand red curry paste in a small can, available on Amazon. It’s convenient for storage and allows you to cook red curry multiple times without wastage.

Nutrition Information

Serving 2people Calories 186kcal (9%) Carbohydrates 8g (3%) Protein 17g (34%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.03g Cholesterol 48mg (16%) Sodium 352mg (15%) Potassium 366mg (10%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 1468IU (29%) Vitamin C 26mg (29%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 186

% Daily Value*

Serving 2people
Calories 186kcal 9%
Carbohydrates 8g 3%
Protein 17g 34%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.03g 2%
Cholesterol 48mg 16%
Sodium 352mg 15%
Potassium 366mg 8%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 1468IU 29%
Vitamin C 26mg 29%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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