This deliciously spicy red Thai curry is perfectly balanced blend of red chili peppers, lemongrass, ginger, garlic, shallots, and kaffir lime, all infused into a rich coconut milk broth. Fair warning though, this curry is on the spicy side and is amplified by the addition of red pepper flakes (try my Green Thai Curry for a less much less spicy option that is just as tasty!) However, when paired with my Coconut Infused Rice and Thai Chicken Meatballs, the heat of this curry is rounded out and the end result is an almost addictive comfort-food meal that comes together in less than 30-minutes, making it ideal for those busy weekday nights.
The ingredients needed include extra light olive oil, red curry paste, salt, red pepper flakes, sliced green onions, fish sauce, grated garlic and ginger, coconut milk and sliced sweet peppers.
If you want to make this curry vegan/vegetarian, simply omit the use of the fish sauce.
To begin, we’ll quickly fry the ginger and garlic in our oil which has been heated in a skillet.
Once fragrant, we’ll add in our red curry paste. Be careful through because it will splatter a bit once it hits the hot oil.
Quick fry the red curry paste in the aromatic oil for a minute…
…Before adding in the coconut milk…
…Along with the salt and red pepper flakes, and fish sauce.
Simmer the curry (covered) for about 10 minutes to allow the flavors to mingle and meld together.
Though the use of the peppers are optional, I highly recommend them. If preferred you can add in any vegetables of your choice including carrots, broccoli, etc.
I like to add in my Thai Chicken Meatballs and allow them to simmer in the broth for a few minutes longer so that the meatballs are coated in and partially absorb the delicious richness of the curry 🤤
All that’s left to do is plate and enjoy. And the good news is that leftovers taste great (if not better!) the next day!
Easy Red Thai Curry
- 2 tbsp extra light olive oil
- 1 clove fresh garlic (grated)
- 1 tsp fresh ginger (grated)
- 13 oz coconut milk (full fat)
- 1/2 tsp Himalayan salt
- 2 tbsp red curry paste https://amzn.to/2qnG9BZ
- 1 tbsp fish sauce
- 1/4 tsp red chili flakes
- 1/4 cup sweet pepper strips (optional)
- 1 chili pepper (optional)
- cilantro/chives to garnish
- Add the oil to a skillet and heat on med-high until hot (but not smoking). Add the garlic and ginger and quick fry for 30 seconds until fragrant.
- *If using any meat or protein such as bite-sized pieces of chicken or beef (for this recipe I recommend using 1 lb of meat), add it to the pot and continue to fry until the meat is cooked through. Once cooked, remove the meat and set aside.
- Stir in the red curry paste and quick fry for 5-10 seconds before adding the coconut milk, fish sauce, red pepper flakes, and salt. Stir to incorporate everything together (note that there will be some residual oil on the top, that's normal and it will incorporate as the curry simmers.
- Bring the curry a boil, then turn the heat down and simmer for 10 minutes, stirring occasionally.
- Add in the sliced sweet peppers, and whole dried Thai chili (optional) and turn off the heat.
- *If using, you can add your pre-cooked meat or Thai Chicken Meatballs and toss to coat.
- Cover the skillet and let your curry rest for 5-10 minutes before serving.
- Garnish with chopped cilantro or chives and serve.
- Store any leftovers in and airtight container the refrigerator for up to 5 days.
- (*) denotes an optional step.
- Note that when you add the red curry paste to the oil it will crackle and pop a bit so be careful.
- If you find that the final curry is too thick, add in 1/4 cup of vegetable or chicken bone broth.
- The curry will thicken up once put into the fridge but when reheated will liquefy once more.
- Adding a touch rice vinegar is a great way to add even more depth of flavor to this dish.
- If you want to make this curry vegan/vegetarian, simply omit the use of the fish sauce.