This Thai red curry is a coconut-milk curry with tender chicken, vegetables, and fragrant herbs, served hot with rice. Thai curries vary by region and household; this approachable version balances the savory heat of red curry paste with creamy coconut milk, bright lime, and a little sweetness.
Ingredients
- 1 1/4 lb boneless, skinless chicken thighs, cut into 1-inch pieces (570 g)
- 1 tablespoon neutral oil (15 ml)
- 3 tablespoons Thai red curry paste (45 g), or to taste
- 1 small yellow onion, thinly sliced (about 150 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 1 tablespoon finely grated fresh ginger (6 g)
- 1 can full-fat coconut milk, well shaken (13.5 fl oz / 400 ml)
- 1/2 cup low-sodium chicken broth or water (120 ml)
- 1 tablespoon fish sauce (15 ml)
- 1 tablespoon packed light brown sugar (12 g)
- 1 medium red bell pepper, thinly sliced (about 150 g)
- 1 cup trimmed green beans, cut into 2-inch pieces (100 g)
- 2 makrut lime leaves, torn down the center, optional
- 1 tablespoon fresh lime juice, plus more to taste (15 ml)
- 1/2 cup loosely packed Thai basil leaves (about 10 g)
- 1/4 teaspoon fine salt (1.5 g), plus more to taste
- 1/8 teaspoon freshly ground black pepper (0.3 g)
- 4 cups hot cooked jasmine rice, for serving (about 720 g)
Instructions
- Prepare the ingredients. Cut the chicken into similar-sized pieces so they cook evenly. Slice the onion, pepper, and green beans, and mince the garlic and ginger. Shake the coconut milk can before opening; the cream may separate from the liquid, which is normal. Have the broth, fish sauce, sugar, and curry paste measured out before you start cooking. Keep the cooked rice hot and ready to serve.
- Build the curry base. Heat the oil in a large, heavy saucepan or Dutch oven over medium heat. Add the curry paste and stir for about 30 seconds, until fragrant. Add the onion and cook for 2 minutes, stirring often, until it starts to soften. Stir in the garlic and ginger and cook for 30 seconds. Avoid letting the garlic brown, which can make it taste bitter. If the paste sticks, add a spoonful of the coconut milk and scrape the bottom of the pan.
- Coat and simmer the chicken. Add the chicken and stir for 2 to 3 minutes, until the pieces are coated with the curry mixture and their surfaces are no longer pink. Pour in the coconut milk and broth, then stir in the fish sauce, brown sugar, lime leaves if using, salt, and pepper. Bring the mixture just to a gentle simmer, not a hard boil. Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally.
- Cook the vegetables and check the chicken. Add the bell pepper and green beans. Simmer for 6 to 8 minutes, until the vegetables are tender-crisp and the chicken is cooked through. Check the thickest chicken pieces with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece is below that temperature, continue simmering and check again. Keep the curry at a gentle bubble so the coconut milk stays smooth.
- Finish and serve. Turn off the heat. Stir in the lime juice and Thai basil, then taste the sauce. Add a little more lime juice for brightness, fish sauce for saltiness, or brown sugar if the curry tastes sharper or hotter than you prefer. Remove the lime leaves if you can find them easily. Spoon the curry over hot jasmine rice and serve promptly.
Tips
- Adjust the curry paste gradually. Curry pastes vary in heat and saltiness by brand and batch. Three tablespoons gives a noticeable but moderate curry flavor; if you are unsure, start with 2 tablespoons and add more after the coconut milk goes in. You can stir extra paste into a small ladleful of hot sauce first, then return it to the pot to avoid lumps.
- Use full-fat coconut milk for the intended texture. Light coconut milk makes a thinner, less creamy sauce and can taste less rounded. Do not boil the curry vigorously; high heat can cause the coconut milk to separate. A gentle simmer is enough to cook the chicken and vegetables.
- Know your substitutions. If fish sauce is unavailable, use an equal amount of soy sauce; the result will be less fishy and a little different in savory depth. Light brown sugar can stand in for palm sugar. Makrut lime leaves are often sold in Asian grocery stores; if you cannot find them, omit them and add a little extra lime zest at the end. Lime zest adds a fresh citrus note but does not fully reproduce the leaves’ aroma.
- Cut evenly and avoid overcooking the vegetables. Similar-sized chicken pieces finish at about the same time, while uniform vegetable pieces are easier to cook to a tender-crisp texture. If you prefer softer vegetables, simmer them a few minutes longer, but check the chicken temperature before serving either way.
Serving Suggestions
Jasmine rice is a classic partner because its soft, fragrant grains soak up the coconut curry sauce. Serve about 1 cup of cooked rice per person, with the curry ladled over or alongside it. For a less filling base, use a smaller scoop of rice and add steamed greens or a simple cucumber salad. Brown rice also works, though its nuttier flavor and firmer bite make the meal feel heartier.
Set lime wedges, extra Thai basil, and sliced fresh chili on the table so each person can adjust their bowl. A crisp, lightly dressed cucumber salad or quick-pickled vegetables offer a cool contrast to the warm sauce. If you are serving several dishes, pair the curry with plain rice and a mild vegetable side rather than another strongly seasoned main. The curry is flavorful enough to stand on its own, and a little extra sauce over rice makes the most of the pot.
Variations
Make it with shrimp: Replace the chicken with 1 pound (450 g) peeled and deveined shrimp. Make the curry base and simmer the coconut milk and vegetables until the vegetables are nearly tender, then add the shrimp. Simmer just until opaque and firm, checking that the thickest shrimp reach 145°F (63°C), the USDA FSIS safe minimum for fish and seafood. Shrimp cook quickly, so add them near the end rather than following the chicken timing.
Make it vegetarian: Leave out the chicken and fish sauce. Use vegetable broth and replace the fish sauce with soy sauce or a vegetarian seasoning sauce. Add 14 ounces (400 g) pressed, cubed firm tofu and 1 cup (150 g) sliced mushrooms. Brown the tofu in a little oil before making the curry base if you want crisp edges; add mushrooms with the pepper and green beans. The sauce will have a different savory character, so taste and adjust the soy sauce and lime at the end.
Change the vegetables: Use 1 cup (150 g) sliced zucchini, 1 cup (100 g) broccoli florets, or 1 cup (120 g) thinly sliced carrots in place of the green beans or pepper. Add vegetables according to how quickly they cook: carrots need a few extra minutes, while zucchini is best added toward the end. Keep the total amount close to the recipe quantity so the sauce still coats everything well.
Choose a different curry paste: Green curry paste generally brings a greener, often sharper chili-and-herb profile, while yellow curry paste is typically warmer and milder. Either can work in the same quantity, but brands differ considerably in heat and salt. Begin with less than the listed amount if you do not know the paste, then adjust after tasting the simmering sauce.
Storage and Reheating
Cool leftovers and refrigerate them within 2 hours of cooking, in a covered container. The curry keeps for 3 to 4 days in the refrigerator. Store rice separately when possible so it does not absorb all the sauce; cooked rice should also be refrigerated promptly. For longer storage, freeze the curry in a freezer-safe container for up to 2 months for best quality. Coconut milk can look slightly separated after thawing, but gentle reheating and stirring usually bring the sauce back together.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of water or broth if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and serve them hot. Thaw frozen curry in the refrigerator before reheating when practical. Avoid repeatedly cooling and reheating the full batch; divide it into meal-sized portions instead.
Frequently Asked Questions
Is Thai red curry very spicy?
It can be, but the heat depends on the curry paste and how much you use. Coconut milk softens the sensation of chili, though it does not remove the heat. Start with 2 tablespoons of paste if you prefer a mild curry, then taste after the sauce simmers and add more in small amounts. Serving lime and rice alongside it also helps balance a spicy bowl.
Can I make this curry ahead?
Yes. You can cook the curry a day ahead, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors may mingle as it sits, and the sauce may thicken, so loosen it with a small splash of broth or water while reheating. Add a fresh squeeze of lime and a few basil leaves just before serving to bring back some brightness.
Can I use chicken breast instead of thighs?
Yes. Cut boneless, skinless chicken breast into even 1-inch pieces and use the same amount by weight. Breast meat is leaner and can become dry if simmered too long, so begin checking it earlier than the thigh timing. Whichever cut you choose, cook poultry to 165°F (74°C) as measured in the thickest piece.
Why does my coconut curry look split or oily?
A little oil on the surface can come from the curry paste, but a grainy or separated appearance is often caused by boiling the sauce hard. Lower the heat and keep it at a gentle simmer. If it separates, remove the pan from the heat and whisk or stir in a tablespoon of warm water or broth at a time; the texture may improve, although it might not become perfectly smooth.
Can I make the curry without fish sauce?
Yes. Soy sauce is a practical substitute in the same quantity, or use a vegetarian seasoning sauce if you want to keep the recipe meat-free. These options bring salt and savory flavor but do not taste exactly like fish sauce, so start with less and adjust after tasting. If using a salty curry paste, you may not need the full amount of added seasoning.
What can I use if I cannot find Thai basil?
Omit it or use a small amount of sweet basil. Sweet basil is softer and less anise-like, so the finished curry will have a different herbal aroma, but it still adds freshness. Add basil off the heat rather than simmering it for a long time, which helps preserve its fragrance.
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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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