Thai Red Curry

Thai Red Curry

Updated November 3, 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
…

Ingredients

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

Instructions

Bloom curry paste
Bloom curry paste
Add the coconut milk and chicken
Add the coconut milk and chicken
Simmer the vegetables
Simmer the vegetables
Serve hot
Serve hot

Tomorrow's Meal

Thai Red Curry Crispy Rice Bowls

Leftover curry spooned over crispy-fried day-old rice, topped with fresh herbs and a runny egg

You'll need to pick up:

Neutral oil for frying riceFresh cilantro and Thai basilLime wedgesEggs (optional, for frying)Crispy fried shallots or garlic

Quick overview:

  1. 1.Spread leftover cooked rice thin on a baking sheet and refrigerate overnight to dry out
  2. 2.Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering
  3. 3.Add rice in batches, breaking up clumps, fry 4-5 minutes per batch until golden and crispy throughout
  4. 4.Gently reheat curry in a separate pot over medium heat, stirring occasionally, until steaming
  5. 5.Layer crispy rice into bowls, top with warm curry and its sauce
  6. 6.Garnish with fresh cilantro, Thai basil, crispy shallots, and lime wedge
  7. 7.Optional: fry an egg on top for richness

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