Thai Curry Gresham Oregon: A Weeknight Red Curry Recipe

This Thai red curry is a coconut-milk curry with tender chicken, vegetables, and jasmine rice, inspired by the range of Thai curry styles found across Thailand. For a home-cooked Thai curry in Gresham, Oregon, this version uses easy-to-find ingredients while leaving room for Thai basil, fish sauce, or a favorite curry paste to shape the flavor.

Ingredients

1½ cups (285 g) jasmine rice
2¼ cups (540 ml) water, for the rice
1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon (15 ml) neutral cooking oil
3 tablespoons (about 45 g) Thai red curry paste, plus more to taste
1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
1 cup (240 ml) low-sodium chicken broth or water
1 tablespoon (15 ml) packed brown sugar
1½ tablespoons (22 ml) fish sauce
1 medium red bell pepper (about 150 g), thinly sliced
1 cup (100 g) sliced carrots
1 cup (100 g) snap peas, trimmed
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
1 cup (about 20 g) Thai basil leaves, loosely packed
¼ teaspoon (1 g) kosher salt, or as needed
¼ cup (60 ml) water, only if needed to loosen the curry

Instructions

Prepare the rice and ingredients. Rinse the jasmine rice in a fine-mesh strainer until the water runs mostly clear, then drain it well. While you cut the chicken and vegetables and measure the remaining ingredients, bring the rice and 2¼ cups (540 ml) water to a boil in a covered saucepan. Reduce the heat to low and cook according to the rice package directions, usually about 12–15 minutes. Turn off the heat and leave the rice covered for 10 minutes; fluff it with a fork just before serving. Keep the curry preparation moving while the rice cooks and rests.
Brown the curry paste. Set a large, heavy saucepan or deep skillet over medium heat and add the oil. Add the red curry paste and stir for 1–2 minutes, until it smells fragrant. Keep it moving so it does not scorch. Curry pastes vary in heat and saltiness, so starting with 3 tablespoons gives you a flavorful base without committing the whole pot to a very spicy result.
Make the coconut sauce. Add about ½ cup (120 ml) of the coconut milk and stir it into the paste for 2 minutes, scraping the bottom of the pan to loosen any concentrated paste. Pour in the rest of the coconut milk and the broth. Stir in the brown sugar and fish sauce, then bring the sauce to a gentle simmer. Avoid a hard boil, which can make the sauce look separated and makes it harder to cook the chicken evenly.
Simmer the chicken. Add the chicken pieces and stir to coat them. Keep the curry at a gentle simmer for about 10–12 minutes, stirring occasionally. Check the thickest pieces with a food thermometer; USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again rather than relying only on its color.
Cook the vegetables. Stir in the carrots and red bell pepper and simmer for 4 minutes. Add the snap peas and cook for another 2–3 minutes, until the vegetables are bright and just tender but still hold their shape. If you prefer softer vegetables, simmer them a little longer, checking every minute. If the sauce becomes thicker than you like, stir in the optional water a tablespoon at a time.
Balance and finish. Turn off the heat and stir in the lime juice and Thai basil. Taste the curry before adding salt: the curry paste and fish sauce may already contribute enough. For more heat, stir in another teaspoon of curry paste that has been loosened with a spoonful of hot sauce; for a brighter finish, add a little more lime juice. Serve the curry over the rested jasmine rice with lime wedges.

Tips

Choose curry paste thoughtfully. Red curry paste differs from brand to brand in heat, salt, and ingredients. Check the label if you need to avoid shrimp or other seafood, since some pastes include shrimp paste. Add more gradually at the end instead of trying to tame an overly spicy pot.
Use full-fat coconut milk for body. Shake the can before opening so the thick cream and thinner liquid are easier to combine. Light coconut milk can work, but the sauce will be thinner and less rich; simmer it gently a little longer, or use less broth.
Cut the chicken evenly. Bite-size pieces of similar thickness cook at about the same rate. Keep raw chicken and its cutting board separate from ready-to-eat ingredients, and wash hands and utensils after handling it.
Keep the vegetables crisp-tender. Add quicker-cooking vegetables later, as the snap peas are added here. Overcooking can turn them dull and soft. If using frozen vegetables, add them straight from frozen and simmer until hot throughout.

Serving Suggestions

Spoon the curry and plenty of sauce over jasmine rice, with lime wedges at the table so everyone can adjust the acidity. A small bowl of extra Thai basil or thinly sliced scallions makes a useful garnish, and sliced fresh chile is an optional addition for diners who want more heat. For a larger meal, serve a simple cucumber salad or lightly dressed shredded cabbage alongside the curry; a cool, crisp side gives a contrast to the warm coconut sauce.

If you are serving rice and curry family-style, keep the rice covered until it is time to eat so it stays warm and moist. The curry is satisfying as a one-bowl meal, but you can also set out extra rice for guests who prefer a milder balance. A little curry sauce goes a long way, so start with a modest ladle and offer more at the table.

Variations

Make it vegetarian. Replace the chicken with 14 oz (400 g) pressed, cubed firm tofu, and use vegetable broth. Add the tofu with the carrots so it has time to heat through. Replace fish sauce with 1 tablespoon (15 ml) soy sauce; the result will taste less briny and more rounded, so adjust with lime juice and salt at the end. Check that the curry paste is vegetarian, since some versions contain shrimp paste.

Try shrimp or another vegetable combination. For shrimp, use 1 lb (450 g) peeled, deveined shrimp and add them after the vegetables. Simmer just until opaque and cooked through; seafood should reach 145°F (63°C) according to USDA FSIS guidance. For a vegetable-forward curry, swap in 1½ cups (150 g) sliced mushrooms, zucchini, or bamboo shoots. Add firm vegetables earlier and tender ones near the end to avoid a mushy texture.

Adjust the herbs and aromatics. Thai basil gives the curry a peppery, lightly anise-like finish. If it is difficult to find, use regular sweet basil; it will still taste fresh, though the herbal note will be softer and less distinctive. Makrut lime leaves are sometimes used in Thai curries, but they are not necessary for this weeknight version. If you have them, tear one or two leaves and simmer them in the sauce, removing them before serving. A little lime zest is a practical substitute, but it is brighter and less floral.

Storage and Reheating

Refrigerate leftover curry and rice within 2 hours of cooking, storing them separately in shallow, covered containers so they cool promptly. The curry keeps for 3–4 days in the refrigerator; for best texture, plan to use the rice within the same period. You can freeze the curry, without the rice, for about 2–3 months. Coconut sauce may separate slightly after thawing, but gentle stirring while reheating usually brings it back together.

Reheat only the portion you plan to eat. Warm the curry in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat rice with a tablespoon of water per serving, covered, until steaming hot; stir it partway through. Avoid cooling and reheating the same portion repeatedly.

Frequently Asked Questions

Is this curry very spicy?

It is moderately seasoned when made with 3 tablespoons of red curry paste, but the actual heat depends on the paste. For a gentler curry, start with 1½–2 tablespoons and taste the sauce before adding more. For extra heat, add paste in small increments near the end, since different pastes can vary considerably.

Can I make Thai curry without fish sauce?

Yes. Use soy sauce for a convenient alternative, or use a vegetarian fish-sauce substitute if you have one. Soy sauce brings a deeper, less fishy savoriness, so taste the finished sauce and add lime juice to brighten it. Also check the curry paste label if you are avoiding seafood.

Can I use chicken breast instead of thighs?

Yes. Cut boneless, skinless chicken breast into evenly sized pieces and follow the same thermometer check for 165°F (74°C). Breast meat can dry out more readily, so begin checking the pieces toward the early end of the simmering time and remove the pan from the heat once they reach the safe temperature.

Why does my coconut curry sauce look split?

A little separation can happen if coconut milk boils vigorously, and some coconut milks naturally separate in the can. Keep the sauce at a gentle simmer and stir it regularly. If it looks separated, lower the heat and whisk or stir in a tablespoon of warm water; it may not become perfectly smooth, but it should still taste good.

Can I prepare the curry ahead?

You can cook the curry a day ahead and refrigerate it promptly, then reheat it gently to 165°F (74°C). For the freshest texture, cook the rice shortly before serving and stir the basil and lime into the curry after reheating. If preparing ingredients in advance, keep raw chicken covered and refrigerated, separate from the cut vegetables.

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).