Recipe

Warm Thai Red Curry

Creamy coconut, punchy red curry, and tender chicken with veggies in a fast, weeknight-friendly pot. Cozy, bright, and built for extra rice.

By Matt Campbell

•

4.8

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When the weather is doing that thing where it cannot decide if it is fall, winter, or just rude, I reach for Thai red curry. It is the kind of dinner that feels like a blanket but still tastes awake. Coconut milk brings the cozy. Red curry paste brings the drama. Lime and herbs keep it bright so you do not feel like you just ate a bowl of beige.

This version is designed for real life: one pot, accessible ingredients, and a sauce you can tweak while you taste. Make it with chicken, tofu, shrimp, or whatever is hanging out in your fridge and needs a purpose.

Why It Works

Big flavor, low effort: Blooming the curry paste in oil wakes up all those aromatics fast.
Cozy but not heavy: Coconut milk gives richness, while lime and a touch of sugar keep the sauce balanced.
Weeknight flexible: Use any quick-cooking veg and your favorite protein. The method stays the same.
Sauce that clings: A little simmer time reduces the curry into that spoon-coating, pour-over-rice situation.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm gently on the stove over medium-low, stirring often. If the sauce thickens in the fridge, loosen with a splash of broth or water. Avoid a hard boil if you can, especially with coconut milk.

Freeze: You can freeze red curry for up to 2 months. For best texture, freeze without delicate veggies (like zucchini) and add fresh vegetables when reheating. Thaw overnight in the fridge before reheating.

Meal prep tip: Make the curry base (curry paste + aromatics + coconut milk + broth) ahead. Then cook protein and veggies fresh in the base when you are ready to eat.

Common Questions

How spicy is Thai red curry?

It depends heavily on the brand of red curry paste. Start with 2 tablespoons, then bump it up to 3 or 4 tablespoons while you are frying the paste. If you want more heat at the table, use fresh sliced chiles, chili flakes, or chili crisp instead of stirring in raw paste at the end.

Can I make it vegetarian or vegan?

Absolutely. Swap chicken for extra-firm tofu or chickpeas, use vegetable broth, and keep the fish sauce out. For that salty depth, use soy sauce or a vegan fish sauce substitute.

Do I need fish sauce?

Not strictly, but it adds a savory backbone that makes the curry taste restaurant-level. If you do not have it, use soy sauce or tamari and taste for salt at the end.

My curry looks a little separated. Did I break it?

Nope. Coconut milk can split if it boils hard. It will still taste great. Lower the heat and whisk in a splash of broth. Next time, keep it at a steady simmer.

What vegetables work best?

Bell peppers, snap peas, green beans, zucchini, mushrooms, and baby spinach are all great. Add quick-cooking veg near the end so it stays crisp-tender, not sad.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or deep skillet (4 to 6 quart)
Cutting board and knife
Wooden spoon or silicone spatula
Measuring spoons and cups
Citrus juicer (optional but nice)

The first time I made Thai red curry at home, I treated curry paste like it was a garnish. I stirred it into coconut milk, hoped for the best, and got something that tasted like spicy sunscreen. The fix was simple: fry the paste for a minute or two, let it get fragrant, then build the sauce. Now this is my go-to when I need a dinner that feels like I tried, even when I absolutely did not. It is also the recipe that taught me the most important rule in my kitchen: taste early, taste often, and do not be afraid to adjust.

Warm Thai Red Curry

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

For the curry

1 tablespoon neutral oil (avocado, canola, or grapeseed)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 1/2 teaspoons ground ginger in a pinch)
2 to 4 tablespoons Thai red curry paste (choose your heat level here)
1 (13.5-ounce) can full-fat coconut milk
1 cup low-sodium chicken broth (or vegetable broth)
1 tablespoon fish sauce (optional but recommended)
1 tablespoon brown sugar (or coconut sugar)
1 tablespoon lime juice, plus more to finish

Protein and vegetables

1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces (or chicken breast)
1 red bell pepper, sliced
1 cup snap peas (or green beans)
1 cup baby spinach (optional, stirred in at the end)

To finish and serve

Kosher salt, as needed
Fresh basil or cilantro, for topping
Cooked jasmine rice, for serving
Optional: sliced scallions, crushed peanuts, sliced Thai chiles, or a drizzle of chili crisp

Instructions

Bloom the flavor base. Heat the oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook 3 to 4 minutes until softened. Stir in the garlic and ginger and cook 30 seconds, just until fragrant.
Fry the curry paste. Add 2 to 4 tablespoons red curry paste (use 2 for mild, 3 for medium, 4 for spicy) and stir constantly for 1 to 2 minutes. It should darken slightly and smell bold and toasty. This step is the difference between good and wow.
Build the sauce. Pour in the coconut milk and broth, scraping up anything stuck to the pan. Stir in the fish sauce (if using) and brown sugar. Bring to a gentle simmer.
Cook the chicken. Add the chicken pieces and simmer 8 to 10 minutes, stirring occasionally, until cooked through.
Add vegetables at the right time. Stir in the bell pepper and snap peas. Simmer 3 to 5 minutes until crisp-tender. If using spinach, stir it in during the last minute so it just wilts.
Balance and finish. Turn off the heat. Stir in 1 tablespoon lime juice. Taste and adjust: more lime for brightness, a pinch more sugar for roundness, or salt if it needs it. If you want extra heat at the end, reach for chili flakes, fresh chiles, or chili crisp (skip raw curry paste here so you do not get harsh, undercooked flavors).
Serve. Ladle over jasmine rice and top with basil or cilantro. If you want crisp edges and extra cozy vibes, add something crunchy like peanuts or scallions.

My tiny trick: If you want a thicker curry, let it simmer uncovered for 3 to 5 extra minutes before adding the lime. If you want it soupier, add a splash more broth and call it a day.

Nutrition information is estimated.

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