Mae Jum Thai Curry Paste: A Simple Red Curry Recipe

Mae Jum Thai curry paste is a ready-made blend of aromatics and spices used to build Thai curries; this recipe turns its red curry paste into a creamy chicken curry with coconut milk, vegetables, and Thai basil. Thai curry recipes vary by region, cook, and paste, so adjust the seasoning and heat to suit the particular Mae Jum product you have.

Ingredients

1 tablespoon (15 ml) neutral oil, such as vegetable or canola oil
3 tablespoons (about 45 g) Mae Jum red curry paste; start with less if you are sensitive to heat
1 can (13.5 oz / 400 ml) unsweetened coconut milk, preferably full-fat, well shaken
1 pound (450 g) boneless, skinless chicken thighs, cut into strips about ½ inch (1 cm) thick
1 red bell pepper (about 5 oz / 150 g), cored and sliced
1 cup (about 4.9 oz / 140 g) canned bamboo shoots, drained and rinsed
1 cup (about 4.4 oz / 125 g) green beans, trimmed and cut into 1½-inch (4 cm) pieces
¼ cup (60 ml) water, as needed to loosen the curry
1 tablespoon (15 ml) fish sauce
2 teaspoons (8 g) palm sugar or light brown sugar
2 makrut lime leaves, central ribs removed and leaves finely sliced; optional
1 cup (about ¾ oz / 20 g) Thai basil leaves, loosely packed
1 lime (about 2 oz / 60 g), cut into wedges for serving

Mae Jum sells curry pastes in different styles, and the ingredients, saltiness, and heat can vary by product. Choose the red curry paste for this version and check its package for allergens; some Thai curry pastes contain shrimp paste or other ingredients that may not suit everyone. Fish sauce adds savory depth, while sugar and lime help balance the curry rather than make it noticeably sweet or sour. If Thai basil or makrut lime leaves are hard to find, the tips and variations below give practical alternatives.

Instructions

Prepare the ingredients. Cut the chicken into evenly sized strips so it cooks at a similar pace, then slice the pepper, trim the beans, and drain and rinse the bamboo shoots. Remove the tough central ribs from the lime leaves if using them, and slice the leaves very finely. Keep the chicken and vegetables separate, and wash your hands, knife, and board after handling raw chicken. This preparation takes about 20 minutes, depending on knife work.
Warm the curry paste. Set a large, deep skillet or medium saucepan over medium heat and add the oil. When it shimmers, add the Mae Jum paste and stir constantly for 2 minutes. It should smell fragrant and loosen into the oil, but it should not scorch or turn very dark. If it sticks, lower the heat; adding a splash of coconut milk is better than letting the paste burn.
Start the coconut sauce. Stir in about ½ cup (120 ml) of the coconut milk and simmer gently for 3 minutes, stirring so the paste disperses evenly. The mixture may look slightly glossy or separated around the edges; that is normal. Add the remaining coconut milk and stir until the sauce is a consistent color. Keep it at a gentle simmer rather than a hard boil.
Cook the chicken. Add the chicken strips and sliced makrut lime leaves, if using. Stir to coat the meat, then simmer gently for about 10 minutes, turning the pieces once or twice. Check the thickest pieces with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. If any pieces have not reached that temperature, continue simmering and check again; the exact time depends on their thickness and the strength of the simmer.
Add the vegetables. Stir in the bell pepper, bamboo shoots, and green beans. Simmer for about 5 minutes, stirring now and then, until the beans are tender but still have a little bite and the pepper is softened. If the sauce is thicker than you like, add the measured water a tablespoon or two at a time. Keep the curry bubbling gently, not rapidly, to avoid overcooking the chicken or splitting the coconut milk.
Balance the seasoning. Stir in the fish sauce and sugar, then cook for 2 minutes so they dissolve and the flavors come together. Taste a spoonful with a little sauce and chicken. Add another teaspoon of fish sauce for savoriness or a pinch of sugar if the paste tastes sharp; if it is too salty or intense, add a splash of water or coconut milk. Add a squeeze of lime only if you want extra brightness.
Finish and serve. Turn off the heat and fold in the Thai basil until the leaves just wilt. Serve the curry hot with lime wedges. Keep the rice separate so each person can choose how much sauce to spoon over it.

Tips

Control the heat at the beginning. Mae Jum pastes can differ in strength, and the amount of chili is not always a reliable guide to how hot your finished curry will feel. If you are unsure, fry 2 tablespoons (about 30 g) of paste first, then taste the sauce after adding coconut milk. You can stir in more paste later, but it is harder to reduce the heat once the full amount is in the pan.
Use a gentle simmer. A rolling boil can make chicken tough and may cause coconut milk to look grainy or oily. Small, steady bubbles are enough to cook the chicken and vegetables. If the sauce separates slightly, lower the heat and stir; it is still usable, even if it looks less smooth.
Check the paste label. Fish sauce is part of this recipe, but it is not a substitute for checking what is already in the curry paste. For a fish-free version, choose a paste whose label works for your needs and replace the fish sauce with 1 tablespoon (15 ml) soy sauce or a suitable vegetarian seasoning sauce. The result will taste a little different and may be saltier, so add it gradually.
Choose the right coconut milk. Full-fat coconut milk gives the sauce a rounded texture. Shake the can before measuring; if it is very thick, loosen it with the recipe’s water. Light coconut milk can be used, but the curry will be thinner and less creamy. Avoid sweetened coconut beverage, which is not the same product and can make the sauce taste unexpectedly sweet.

Serving Suggestions

Serve this curry with steamed jasmine rice, which catches the sauce without competing with the fragrant paste. For a different texture, use brown jasmine rice or serve a smaller amount of curry over rice noodles; noodles absorb sauce quickly, so keep a little extra coconut milk or water nearby if the dish thickens while sitting. A plate of cucumber slices or a simple, crisp salad can provide a cool contrast to the warm, savory curry.

Put lime wedges on the table rather than squeezing all the juice into the pan. A little lime can brighten the coconut sauce, but too much may make it taste sharply sour. Thai basil is best added at the end, and a few extra leaves can be scattered on each bowl just before serving. If the curry is part of a larger meal, pair it with a mild vegetable side and avoid adding another heavily salted dish, since the paste and fish sauce already provide plenty of seasoning.

Variations

Make it vegetarian: Replace the chicken with 14 oz (400 g) pressed extra-firm tofu, cut into cubes, and add 2 cups (about 300 g) of vegetables such as mushrooms, zucchini, or carrots. Brown the tofu in the oil first if you want a firmer exterior, then set it aside while you fry the paste. Return it to the pan with the vegetables and simmer until everything is hot and tender. Use a curry paste without shrimp paste and choose a vegetarian fish-sauce alternative or soy sauce; the flavor will be less marine and may need a little extra lime or sugar for balance.

Use chicken breast: Substitute 1 pound (450 g) boneless, skinless chicken breast, cut into strips. Breast meat is leaner, so check it as soon as it has simmered for about 7 minutes and remove the pan from the heat once every piece reaches 165°F (74°C). The safety temperature is the same, but the meat can dry out more quickly than thighs if left simmering after it is done.

Change the vegetables: Swap the green beans for 1 cup (about 150 g) sliced eggplant or 1½ cups (about 150 g) snow peas. Eggplant needs a few extra minutes to soften; add it with the chicken, while snow peas are best stirred in during the last 2 to 3 minutes. Bamboo shoots contribute a mild, pleasantly crisp texture, but you can omit them and add another cup of vegetables instead.

Make it more aromatic: Makrut lime leaves add a distinct citrus-floral note. If you cannot find them, use ½ teaspoon finely grated lime zest, added with the basil at the end; it is a convenient substitute but has a brighter, less complex aroma. Regular sweet basil can stand in for Thai basil, though it tastes softer and less peppery. Neither substitution makes the curry identical, but both keep it practical to cook with common supermarket ingredients.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking, in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. The coconut sauce may look a little separated after chilling, which is common; stir it as it warms and it should become more cohesive. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Leave a little room at the top because the sauce expands as it freezes, and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish, stirring partway through. Add a tablespoon or two of water or coconut milk if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the same batch. Thai basil loses its fresh aroma in storage, so add a few fresh leaves after reheating if you have them.

Frequently Asked Questions

Is Mae Jum curry paste ready to use?

Yes. Packaged Mae Jum curry paste is meant to season a dish; you do not need to grind or cook the paste separately. For this recipe, fry it briefly in oil before adding coconut milk to release its aroma. Follow the package directions if your particular paste gives different preparation guidance, and taste before adding extra salt because the paste may already be well seasoned.

Can I use another Mae Jum curry paste?

This recipe is written for Mae Jum red curry paste. A different Mae Jum style, such as a green or another regional curry paste, can also be cooked with coconut milk, but its heat and flavor will change. Start with a smaller amount, then adjust after tasting the sauce. Some styles pair better with different vegetables or proteins, so treat the recipe as a flexible method rather than assuming every paste tastes the same.

How much curry paste should I use?

Three tablespoons (about 45 g) gives this batch a noticeable curry flavor for four servings, but paste strength varies. Use 2 tablespoons (about 30 g) for a milder starting point, especially if serving people with different heat preferences. You can stir in a little more after the sauce is made. If you add extra paste late, simmer the curry for a few minutes so its raw, concentrated flavor has time to mellow.

Can I make this curry without fish sauce?

Yes. For a fish-free version, use a suitable vegetarian seasoning sauce or soy sauce, adding it a little at a time because saltiness differs by brand. Check the curry paste label too: some curry pastes contain shrimp paste, so replacing the fish sauce alone may not make the dish appropriate for someone avoiding fish or shellfish. The substitute changes the flavor, but coconut milk, basil, and lime still make a balanced curry.

Why is my coconut curry thin or separated?

A thin sauce may simply need a few more minutes at a gentle simmer, or it may be the result of using light coconut milk. A separated or oily appearance often comes from boiling too hard; lower the heat and stir gently. Do not add flour by default, since it can make the sauce pasty and mute the curry’s flavor. If you prefer a thicker sauce, simmer it briefly before adding the vegetables, keeping the heat low enough that the coconut milk does not boil vigorously.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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