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Clean Eat, Gluten-Free, Keto, Sauces, Sides

Easy Red Thai Curry

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A overhead image of a bowl of coconut rice with red thai curry and thai chicken meatballs topped with sliced chives and a lime wedge on a green linen napkin with head of garlic, green onions, limes and a red pepper in the background

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.

An overhead image of bowls of ingredients for red thai curry including: oil, red curry paste, salt, red pepper flakes, garlic and ginger, fish sauce, green onions, coconut milk and sliced sweet peppers

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.

An overhead image of a pan with garlic and ginger being fried in oil

To begin, we’ll quickly fry the ginger and garlic in our oil which has been heated in a skillet.

An overhead image of a pan of spices in oil with red curry paste

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.

An overhead image of a pan of red curry paste being quick fried in oil

Quick fry the red curry paste in the aromatic oil for a minute…

An overhead image of a pan with simmering red curry paste, spices, and coconut milk

…Before adding in the coconut milk…

An overhead image of a pan of simmering red thai curry with red pepper flakes added in

…Along with the salt and red pepper flakes, and fish sauce.

An overhead image of a pan of red thai curry

Simmer the curry (covered) for about 10 minutes to allow the flavors to mingle and meld together.

An overhead image of a pan of red thai curry with peppers

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.

An overhead image of a pan of red thai curry with peppers and thai chicken meatballs

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 🤤

A head on angled image of a bowl of coconut rice with red thai curry and thai chicken meatballs topped with sliced chives and a lime wedge on a green linen napkin with head of garlic, green onions, limes and a red pepper in the background

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!

A head on angled image of a bowl of coconut rice with red thai curry and thai chicken meatballs topped with sliced chives and a lime wedge on a green linen napkin with head of garlic, green onions, limes and a red pepper in the background
Print Recipe
5 from 1 vote

Easy Red Thai Curry

This aromatic red curry holds notes of spicy red chili peppers, lemongrass, ginger, garlic, shallots, and kaffir lime, all infused into a rich coconut milk broth. Easy to make and so delicious, it will leave you wanting more. Paired with my Simple Thai Chicken Meatballs and served over some Coconut Rice, it is a sensational meal option!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Sauce
Cuisine: Asian, Thai
Servings: 6
Calories: 175kcal
Author: Kitrusy

Ingredients

  • 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

Instructions

  • 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.

Notes

  • (*) 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.

Nutrition

Calories: 175kcal | Carbohydrates: 4g | Protein: 2g | Fat: 18g | Saturated Fat: 12g | Sodium: 440mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1078IU | Vitamin C: 20mg | Calcium: 18mg | Iron: 2mg

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Hi there! Welcome to Kitrusy where we devise and share our clean-eating culinary creations. We aim to keep things clean and simple, so feel free to look around and I'm sure you'll discover something just for you!

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