My Thai Curry: Easy Red Curry with Chicken

Thai red curry, often called kaeng phet, is a Thai coconut curry made with aromatic curry paste, vegetables and usually a protein such as chicken. Versions vary between regions and households; this one balances creamy coconut milk, savory fish sauce, sweet vegetables and fresh basil for a weeknight curry served over rice.

Ingredients

1 lb boneless, skinless chicken thighs (450 g), trimmed and cut into ½-inch (1.25 cm) strips
1 tbsp neutral oil (15 ml), such as canola or rice bran oil
3 tbsp Thai red curry paste (about 45 g; check the package because salt and heat vary)
1 can full-fat coconut milk, 13.5 fl oz (400 ml), well shaken
½ cup low-sodium chicken broth (120 ml)
1 red bell pepper (about 5 oz / 150 g), cored and thinly sliced
1 cup trimmed green beans (about 4½ oz / 125 g), cut into 1½-inch (4 cm) pieces
1 cup drained bamboo shoots (about 5 oz / 150 g)
1 tbsp fish sauce (15 ml)
2 tsp palm sugar or light brown sugar (about 8 g)
4 makrut lime leaves (about 2 g), torn once; optional but fragrant
½ cup loosely packed Thai basil leaves (about 10 g)
1 tbsp fresh lime juice (15 ml), plus lime wedges for serving if desired

Instructions

Prepare the ingredients, about 20 minutes. Cut the chicken into evenly sized strips so it cooks at a similar rate. Slice the pepper, trim and cut the beans, drain the bamboo shoots, and measure the remaining ingredients. Keep the raw chicken and its cutting board separate from the vegetables and ready-to-eat basil; wash hands and utensils after handling it.
Fry the curry paste, 2 minutes. Set a large, heavy saucepan or deep skillet over medium heat and add the oil. When it shimmers, stir in the red curry paste. Cook for about 2 minutes, stirring often, until the paste smells aromatic. If it begins sticking or browning too quickly, lower the heat; scorching can make the curry taste bitter.
Coat the chicken, 5 minutes. Add the chicken strips and stir to coat them thoroughly in the paste. Cook for about 5 minutes, turning the pieces so their surfaces lose their raw appearance. The chicken will finish cooking in the liquid, so this step is for coating and starting the cooking rather than browning it deeply.
Simmer the curry, 10 minutes. Pour in the coconut milk and chicken broth. Add the fish sauce, sugar and torn makrut lime leaves. Bring the mixture to a gentle simmer, then adjust the heat to keep it bubbling lightly rather than boiling hard. Simmer uncovered for 10 minutes, stirring occasionally. Check the thickest chicken piece with a food thermometer: USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If it has not reached that temperature, continue simmering and check again before serving.
Cook the vegetables, about 5 minutes. Once the chicken has reached 165°F (74°C), add the green beans, bell pepper and bamboo shoots. Simmer for about 5 minutes, stirring once or twice, until the beans are tender-crisp and the pepper has softened slightly. If you prefer softer vegetables, simmer a few minutes longer; keep the curry at a gentle simmer.
Finish and taste. Turn off the heat. Stir in the Thai basil and lime juice until the leaves just wilt. Taste a spoonful and adjust the balance if needed: a little more fish sauce adds salt and savoriness, a pinch of sugar softens sharpness, and a small squeeze of lime brightens a rich sauce. Serve hot.

Tips

Choose curry paste with care. Thai red curry paste is a concentrated mixture of chiles and aromatics, and its heat and salt level differ by maker. Start with 2 tablespoons if you are sensitive to spice, or use the full 3 tablespoons for a more pronounced curry flavor. You can stir in another spoonful after tasting, but adding too much at the beginning is harder to correct.
Use a gentle simmer. A rolling boil can make coconut milk look grainy or separated and can overcook the chicken. Once the sauce begins bubbling, lower the heat and stir from the bottom of the pan every few minutes. A slight sheen of coconut oil on top is normal and does not mean the curry has gone wrong.
Know your ingredient swaps. If makrut lime leaves are difficult to find, leave them out and add about 1 teaspoon finely grated lime zest at the end. Zest gives a fresh citrus note but not the same distinctive leaf aroma. If Thai basil is unavailable, regular sweet basil is a reasonable substitute; it is sweeter and less anise-like, but still adds a fresh finish.
Adjust the sauce, not the cooking time. For a thicker curry, simmer it uncovered for a few extra minutes after the chicken is safely cooked. For a looser sauce, add broth a tablespoon or two at a time. Avoid adding lots of liquid at once, which can dilute the flavor and make it difficult to rebalance.

Serving Suggestions

Serve the curry in shallow bowls with steamed jasmine rice, which soaks up the coconut sauce and keeps the meal simple. About 1½ cups uncooked jasmine rice (300 g) makes roughly 4 to 5 cups cooked, enough for four servings; cook it separately according to its package directions while preparing the curry. Sticky rice or brown rice also works, though brown rice has a nuttier flavor and takes longer to cook.

Set out lime wedges and extra Thai basil so people can finish their own bowls. A crisp cucumber salad or lightly dressed shredded cabbage adds coolness beside the warm, creamy curry. If you want another vegetable, serve steamed greens on the side rather than crowding the pan; keeping the curry ingredients in a single layer as much as possible helps them cook evenly.

Variations

Make it vegetarian. Replace the chicken broth with vegetable broth and omit the chicken. Use 14 oz (400 g) firm tofu, patted dry and cubed, plus an additional cup of vegetables such as sliced mushrooms or zucchini. Check that the curry paste contains no shrimp paste or fish ingredients, and replace the fish sauce with 1 tablespoon (15 ml) soy sauce or a vegetarian fish sauce. Soy sauce gives a deeper, less fishy savoriness, so taste before adding more. Simmer tofu and vegetables just until hot and tender.

Try shrimp instead. Replace the chicken with 1 lb (450 g) peeled, deveined raw shrimp. Follow the paste and sauce steps, but add the shrimp near the end and simmer just until opaque and firm, usually 3 to 5 minutes depending on size. Check that seafood reaches 145°F (63°C) with a food thermometer. Avoid simmering shrimp for the full chicken cooking time, which can make it tough.

Change the vegetables or protein. Thinly sliced carrots, baby corn, zucchini or sliced mushrooms can replace the green beans or pepper in similar quantities. For pork, use 1 lb (450 g) thinly sliced pork loin and cook it to 145°F (63°C), followed by a 3-minute rest, before serving; check the thickest piece with a thermometer. For ground meat, cook to 160°F (71°C). Different vegetables release different amounts of water, so taste the sauce after they cook and adjust seasoning if needed.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The curry keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since it reheats more evenly and does not absorb all the sauce while sitting. For longer storage, freeze the curry in meal-size airtight containers for up to 2 months for best quality. Coconut milk can separate a little after freezing, but stirring during reheating usually brings the sauce back together.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir occasionally and add a splash of water or broth if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer; bring the sauce up gently instead of boiling it hard. Thaw frozen curry in the refrigerator before reheating, or reheat from frozen over low heat with a little added liquid, stirring often until it is hot throughout.

Frequently Asked Questions

How spicy is Thai red curry?

It depends mostly on the curry paste, because brands and recipes use different amounts and types of chile. Three tablespoons gives this version a noticeable but balanced warmth for many diners, though it may be hot for someone sensitive to chile. Begin with 2 tablespoons, taste after the sauce simmers, and add more paste only if you want stronger heat. Coconut milk softens the sensation somewhat, but it does not remove the chile.

Can I use light coconut milk?

Yes. Light coconut milk makes a thinner, less rich sauce, so the curry will have a lighter texture and may need a few extra minutes of uncovered simmering to reduce. You can also use full-fat coconut milk for the best creamy texture and add a little more broth if you prefer a looser sauce. Avoid coconut beverages sold as dairy alternatives; they are much thinner and often sweetened.

What can I use instead of fish sauce?

For a vegetarian version, use soy sauce or a vegetarian fish sauce in the same starting amount. Soy sauce is saltier and has a different, less complex flavor, so begin with 2 teaspoons (10 ml), taste, and add more if needed. Coconut aminos can also work, but they are sweeter and less salty; reduce the sugar slightly and season gradually.

Can I make this curry ahead?

Yes. You can cut the vegetables and chicken and measure the sauce ingredients a day ahead, keeping them covered in the refrigerator. For the best texture, cook the curry close to serving time, or prepare it fully and chill it promptly. Add the basil and lime juice after reheating so their fresh aromas remain noticeable. Always reheat leftovers to 165°F (74°C).

Why does my curry taste bland or too salty?

Paste strength, broth saltiness and fish sauce all vary, so the final seasoning is best adjusted at the end. If it tastes flat, add lime juice a little at a time; if it needs more savory depth, add fish sauce by the teaspoon. If it is too salty, stir in a little unsalted coconut milk or broth and serve with plain rice. Adding sugar can round off sharpness, but it will not remove excess salt.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).