Fragrant Thai Red Curry (Printable)

Tender chicken and colorful vegetables simmered in a creamy, spicy coconut milk curry sauce.

# What You'll Need:

→ Protein & Dairy Alternatives

01 - 1.1 lb boneless, skinless chicken breast or thighs, thinly sliced (substitute tofu for vegetarian version)

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced
04 - 3.5 oz baby corn, halved
05 - 3.5 oz snap peas, trimmed
06 - 1 small onion, thinly sliced

→ Curry Base

07 - 2 tablespoons Thai red curry paste
08 - 13.5 fl oz (1 can) full-fat coconut milk
09 - 2 tablespoons vegetable oil
10 - 6.8 fl oz chicken stock (or vegetable stock for vegetarian version)
11 - 1 tablespoon fish sauce (use soy sauce for vegetarian/vegan)
12 - 1 tablespoon brown sugar
13 - 1 teaspoon fresh ginger, grated
14 - 1 clove garlic, minced

→ Garnishes

15 - 1 handful fresh Thai basil leaves or cilantro
16 - 1 lime, cut into wedges
17 - Steamed jasmine rice, to serve

# How to Make It:

01 - Heat vegetable oil in a large skillet or wok over medium heat. Add grated ginger and minced garlic; sauté for about 1 minute until fragrant.
02 - Stir in Thai red curry paste and cook for 1 to 2 minutes until aromatic.
03 - Add chicken slices and cook until lightly browned, approximately 3 to 4 minutes. If using tofu, omit this step and add tofu later with vegetables.
04 - Pour in the coconut milk and chicken stock, stirring well to combine.
05 - Incorporate fish sauce and brown sugar, then bring mixture to a gentle simmer.
06 - Add all vegetables and tofu if used. Simmer for 10 to 12 minutes until chicken is fully cooked and vegetables are tender-crisp.
07 - Taste and adjust seasoning with additional fish sauce or sugar if desired.
08 - Ladle curry into bowls, garnish with fresh basil or cilantro and lime wedges. Serve alongside steamed jasmine rice.

# Expert Hacks:

01 -
  • It comes together faster than takeout, yet tastes like you've been simmering it all day—that's the real magic here.
  • The sauce is naturally creamy and luxurious without any dairy, proving that sometimes the best indulgences come from unexpected places.
  • One pot means less cleanup, more time savoring the meal with people you care about.
02 -
  • Don't skip sautéing the curry paste. I learned this the hard way when I tried to rush—it tasted harsh and one-dimensional instead of layered and complex. That extra minute or two transforms it into something beautiful.
  • Coconut milk separates—that thick cream on top is treasure. Shake the can before using, or use that cream to make the final sauce extra luscious. Either way, don't waste it.
  • Taste constantly as you cook. Thai cooking is about balance, and your palate is the best measuring tool you have. Trust yourself to adjust.
03 -
  • Slice your chicken all the same thickness before you start cooking. This single act prevents some pieces from being done while others are still raw, and it makes you look like you know what you're doing.
  • If your coconut milk is very thick on top, don't mix it in completely—use that rich cream to finish the sauce for extra luxury and depth.

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