Easy Red Thai Curry Recipe: A One-Pot Meal Filled With Authentic Thai Flavors

Wholesome and an absolute delight to have, red Thai curry is packed with flavours and full of nutritious elements. A one-pot simple and straightforward recipe, preparing red Thai curry at home is no biggie and tastes delicious. You're sure to keep asking for more!

Published On Apr 29, 2024 | Updated On Apr 29, 2024


Warm and comforting, authentic red curry Thai feels like a warm hug and makes for the perfect meal. Filled with flavours, and a vibrant appearance from all the vegetables that go into a red curry Thai, red Thai curry is sure to become your next favourite in no time. Prepared from coconut milk, and Thai red curry paste, along with a variety of spices and vegetables, red Thai curry is loved by all. Creamy and full of flavours, the red Thai curry recipe is a true one-pot meal, quick to make and with a taste you cannot resist. With authentic Thai flavours bursting from every layer of the dish, check out this simple and easy recipe to make red curry Thai at home.


Ingredients to prepare Thai red curry paste:

  1. 2 to 3 red bird’s eye red chillies
  2. 2 Kashmiri red chillies
  3. 4 to 5 small garlic cloves
  4. 1 to 2 shallots
  5. 3 to 4 medium size kaffir lime leaves
  6. 2 lemongrass stalks
  7. ¼ tsp black peppercorns
  8. 1 tsp cumin seeds
  9. 2 tsp coriander seeds
  10. 1 tsp soy sauce
  11. ½ tsp lemon zest
  12. 1-inch galangal
  13. ½ tsp salt
  14. 2 tbsp water or coconut milk


Ingredients to prepare authentic red curry Thai:

  1. 8 boneless chicken thighs, cut into large pieces
  2. 1 tbsp ginger-garlic paste
  3. Red Thai curry paste
  4. 800 ml coconut milk
  5. 2 tbsp fish sauce
  6. 1 tsp brown sugar
  7. 1 tbsp vegetable oil
  8. 4 lime leaves
  9. Thai basil
  10. Basil or coriander
  11. 1 red chilli, slit
  12. An inch of ginger, cut into thin slices

  1. Heat oil in a large pan over medium flame.
  2. Add the ginger-garlic paste and fry for 2 minutes. Thereafter add the Thai red curry paste, and allow it to sizzle for a few seconds.
  3. Pour the coconut milk over the ingredients in the pan.
  4. Bring the coconut milk to a boil, then simmer the heat, stir and wait for the oil to rise to the surface.
  5. Add the chicken pieces, lime leaves, and simmer and cook until the chicken is thoroughly cooked.
  6. Add 1 tbsp of the fish sauce and a pinch of brown sugar, or adjust the sugar according to your taste. 
  7. Bring the curry to a boil, turn off the heat and add a small pack of Thai basil.
  8. Garnish with a red chilli, a thumb-sized piece of ginger and a few basil leaves before serving.

Pro tip: Serve over jasmine rice to get authentic Thai flavours. 


1. How long can the homemade Thai red curry paste be stored?
Homemade Thai curry paste lasts for about 2 days when refrigerated. You can make a bigger batch of the paste and freeze it, or you can opt for store-bought Thai red curry paste for a longer shelf life.

2. Is the red Thai curry recipe vegan?
Yes, the red Thai curry recipe is vegan since there are no dairy products used in the recipe.

3. How can the red curry Thai be prepared as a vegetarian dish?
For a vegetarian version of the red curry Thai, you can omit adding chicken and substitute it with vegetables such as broccoli, cauliflower, mushrooms, sweet potatoes, squash or zucchini. 

Photo: Shutterstock