Thai Red Curry

Thai Red Curry

Updated February 12, 2026

Chicken in coconut milk with store-bought red curry paste, peppers, and basil. Easy Thai.

Red curry is typically milder than green curry. Common additions: pineapple, cherry tomatoes, snap peas.

Shrimp or tofu can replace chicken. Mae Ploy and Maesri are reliable paste brands.

Cook time
45 min
Rating
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Ingredients

Scale
Measurement units
  • 2 tbsp Vegetable oil
  • 3 tbsp Red curry paste
  • 2 can Full-fat coconut milk
  • 1 lb Boneless skinless chicken breast, sliced
  • 1 cup Bamboo shoots, drained
  • 1 whole Red bell pepper, sliced
  • 2 tbsp Fish sauce
  • 1 tbsp Palm sugar or brown sugar
  • 1 cup Thai basil leaves

Instructions

Bloom curry paste
Heat oil in a wok over medium-high heat (400-450°F surface). Add curry paste and stir-fry 1 to 2 minutes until very fragrant.
Equipment
  • wok or large skillet
Ingredients
  • vegetable oil (2 tbsp)
  • red curry paste (3 tbsp)
Add the coconut milk and chicken
Pour in coconut milk and stir to combine. Add chicken and bring to a simmer. Cook 10 minutes until chicken is nearly cooked through.
Equipment
  • wok or large skillet
Ingredients
  • coconut milk (2 can)
  • chicken breast, sliced (1 lb)
Simmer the vegetables
Add bamboo shoots, bell pepper, fish sauce, and sugar. Simmer 5 minutes until vegetables are tender. Taste and adjust seasoning.
Equipment
  • wok or large skillet
Ingredients
  • bamboo shoots (1 cup)
  • red bell pepper, sliced (1 whole)
  • fish sauce (2 tbsp)
  • palm sugar (1 tbsp)
Serve hot
Remove from heat. Stir in Thai basil. Serve immediately over jasmine rice.
Ingredients
  • Thai basil leaves (1 cup)

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