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Red Curry Recipe

This Red Curry Recipe is a vibrant, aromatic dish that will warm your soul and excite your palate!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai
Keyword: Easy, Quick, Spicy
Servings: 4 servings

Ingredients

For the Curry:

  • 1.5 tablespoons light olive oil or coconut oil
  • 1 pound chicken thighs or breasts recommended: thighs for tenderness
  • 0.5 large yellow onion chopped
  • 2 tablespoons red curry paste
  • 1 each red bell pepper 1-inch chop
  • 1 each carrot thinly sliced
  • 1.5 cups broccoli florets
  • 2 teaspoons freshly grated ginger
  • 4 cloves garlic minced
  • 13.5 oz. coconut milk quality (like Aroy-D)
  • 1 tablespoon cornstarch
  • 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 each bay leaf
  • 1 teaspoon dried basil
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • to taste Sriracha or Asian chili sauce (optional)
  • to taste lime juice and zest (for freshness)
  • to taste Fresh basil and cilantro (for garnish)

Instructions

Cooking Instructions:

  • In a large skillet or wok, heat 1 1/2 tablespoons of light olive oil or coconut oil over medium heat. Add the chopped yellow onion and sauté until it becomes translucent, about 3-4 minutes.
  • Add the thinly sliced chicken thighs (or breasts) to the skillet. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
  • Stir in the red curry paste, red bell pepper, carrot, broccoli florets, freshly grated ginger, and minced garlic. Cook for an additional 3-4 minutes.
  • Pour in the coconut milk and stir to combine, allowing the curry to thicken and become creamy.
  • In a small bowl, combine the cornstarch with a few tablespoons of the coconut milk mixture to create a slurry. Stir this back into the skillet along with the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, and salt and pepper. Let simmer for about 5-10 minutes.
  • Taste your curry and adjust the seasonings as necessary. Add Sriracha or any Asian chili sauce to taste.
  • Serve the curry hot over a bed of rice or noodles. Garnish with fresh basil and cilantro, and add a squeeze of lime juice or zest.

Equipment

  • Large Skillet or Wok
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chopping board and knife
  • Serving bowls

Notes

  • You can customize the vegetables based on the season.
  • Leftovers taste even better the next day.
  • This curry freezes well for up to 3 months.