Authentic Thai red curry recipe with chicken is delicious and quickly put together. The curry is extra creamy with a bold, spicy, sweet, and salty flavor from the coconut milk, red curry paste, brown sugar, fish sauce, and the kaffir lime leaves; make this Thai recipe an instant favorite!
If you love to cook Thai food, curries, and coconut and want more authentic Thai recipes in your life, you need to check these SUPER EASY AND DELICIOUS CURRY RECIPES. Like this Easy Thai yellow curry chicken recipe, Easy green curry recipe, easy red curry green beans with shrimp (Pad Prik King). These are all coconut soup-based curries with many different levels of spiciness that you can put together in a very short amount of time.
Why This Recipe Works
- You can use any cut of chicken meat for this curry. Chicken thighs, drumsticks, or tenderloins work great for this recipe. You can also use beef or pork.
- This chicken curry recipe uses store-bought Thai curry paste, Mae Ploy Brand, a very popular brand, making this curry a very quick dish to put together.
- Using coconut cream and coconut milk helps buffer the spiciness of the red curry paste. And the extra creaminess is just irresistible!
- The use of bamboo shoots, which have an earthy and slight crunch taste, adds to the authenticity of this coconut cream-based curry recipe.
What is Red Curry?
Red curry is a classic Thai dish made with a spicy, fragrant red curry paste, coconut milk, and various meats or vegetables. Its bold flavors come from red chilies, garlic, and spices, making it a staple in Thai cuisine.
Ingredients
Below is the ingredient list and some of the unique Asian ingredients you’ll need to make an authentic Thai red curry recipe.
- Kaffir lime leaves. The Kaffir lime rinds and leaves have a distinctive fragrance and flavors that often set Thai cuisine apart from other dishes. Look for them in the freezer section of your Asian markets. Read how you can use kaffir lime leaves and substitute.
- Bamboo Shoots. You can find canned bamboo shoots at your Asian markets. They come as strips, slices, or whole. Just be sure to slice the whole bamboo into bite-size pieces before cooking. You will also need to drain and soak the bamboo in the cans before cooking to remove the metallic flavor from the tin can.
- Coconut milk and cream. I used canned and boxed coconut milk and cream for this recipe. The cream is for the added creaminess and richness of an Authentic Thai curry. Delicious! Grab the full fat and unsweetened coconut milk and cream when picking up coconut milk. See the image above for reference.
- Red curry paste. A pantry staple, my top 3 go-to Thai brands of curry pastes are Pae Ploy, Aroy D, and Mae Sri.
- Thai Basil. Thai basil has a bold fragrance with a tint of cinnamon-like fragrance. Look for deep green-colored basil leaves with dark purple stems. They are often sold in the refrigerated section of most Asian grocery stores.
How to Make
- Below are the step-by-step photos of how to make the most delicious and authentic Thai red curry chicken recipe.
2. Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices, and set them aside for a minute.
3. Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See recipe notes about the separation of the coconut milk.)
4. Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.
5. Add chicken and bamboo slices, and stir well together.
6. Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.
7. Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.
8. Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. (optional.) You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkled them on top of your bowl, and you're set.
That's it! Serve this amazing authentic Thai red curry with jasmine rice and garnish with more basil leaves.
Recipe Tips
- Fresh bamboo shoots are hard to find; canned bamboo shoots are a good substitute. *See note below on canned bamboo shoots before cooking.
- If you are new to Thai cooking, I highly recommend using curry pastes to start and experiment with different brands. Later on, I will share my homemade curry paste recipes.
- If you can't find Thai basil, you can use Italian basil, the more common one in most Western grocery stores. It's better to have some type of basil than nothing at all. I'm not too strict about this, especially when Thai basil isn't as readily available during winter.
Coconut Milk Separation
This cooking technique will help you get your curry's most creamy, rich coconut flavor. Let's do a quick lesson on how coconut milk is made to help us understand a bit more about this method.
Coconut milk is made by mixing coconut flesh with water to create coconut milk we use in our cooking. Coconut has a lot of naturally fatty oils in it. Think creamy, rich coconut milk. Since oil and water don't mix well, some manufacturers add chemicals, and emulsifiers, to stabilize the mixing of water and coconut fats.
When cooking coconut milk that has emulsifiers added to it, the fat will not separate from the water, causing your coconut milk to not "break" or "crack" or "separate" from each other. Think of emulsifiers as rings that " bind" the two ingredients together. (: BUT, this is not a good thing for our authentic curries, though. We want the two to separate so we get the rich and creamy flavor of the coconut milk extracted by breaking up the two ingredients. The signature taste and look of authentic Thai curries that we want more of!
If your coconut milk will not separate no matter how long you cook it, it means your coconut milk has emulsifiers added to it. All is not lost, though. If this happens, there are three things you can do.
- Continue as is, and your curry will still be creamy and delicious.
- Add a tablespoon of coconut oil to your curry paste while it's still cooking on the stove. It will help add a little extra richness to the curry.
- Pick a different brand of coconut milk for your next round of curry making.
What to Serve With Red Curry
Serve Thai red curry with steamed jasmine rice or sticky rice to soak up the rich curry sauce. For a complete meal, it also pairs well with fresh Thai salads, fried food, or noodles.
How to Store Leftover Thai Red Curry
Store leftover red curry in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it in portion-sized containers for up to 4 months and reheat it gently on the stovetop for the best flavor.
Thai Red Curry Recipe FAQs
Thai Red curry paste is a blend of dried Thai red peppers, galangal, lemongrass, shrimp paste, garlic, shallot, kaffir lime leaves and rind, and salt. The ingredients are pounded and seasoned in a mortar and pestle or food processor to form a curry paste to make curry dishes.
There are many ways to jazz up the flavors of your curry. If you lack saltiness, add a little salt or fish sauce. If it's too salty, add a bit more sugar, brown or palm sugar. And if your curry lacks creaminess, add some coconut milk to bring out the richness of the curry. If your curry is bland and not spicy enough, add more curry paste to the recipe. Play around with those ingredients until you are happy with the results. Just add a little at a time, so you don't overwhelm the flavors.
If you venture out to your local Asian market, you will find that these ingredients are easy to locate. Also, you will find that many of these ingredients are easily kept in the pantry and refrigerator for a long period of time. Some items you can find in your local grocery store, but for the other items pictured, you can find some of them in the links below.
Red Curry Paste, Mae Ploy Brand
Red Curry Paste, Aroy D Brand
Curry Pastes, Red, Yellow, Green
Coconut Milk
Kaffir Lime Leaves
Red curry is a paste of spices and herbs blended and seasoned together in either a mortar and pestle or food processor. Red curry paste is made from spicy dried red chili mixed together with garlic, shallots, kaffir lime rind and/or leaves, lemongrass, galangal, salt, and shrimp paste amongst other spices.
There are many types of pastes out there: Red, Green, Yellow, Massaman, Penang, and so much more.
You can thicken your curry with more coconut milk or cream. The full-fat coconut milk/cream, not the lite or sweetened coconut, will change the flavors of your curry. Play around with the portion until you love the creaminess of your recipe. You can also add more starchy vegetables, like Kabocha squash or potatoes.
More Recipes to Try
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Red Curry Recipe
- Total Time: 35 minutes
- Yield: 5 1x
- Diet: Gluten Free
Description
Authentic Thai red curry recipe with chicken is delicious and quickly put together. The curry is extra creamy with a bold, spicy, sweet, and salty flavor from the coconut milk, red curry paste, brown sugar, fish sauce, and the kaffir lime leaves, makes this Thai recipe an instant favorite!
Ingredients
- 1 can bamboo slices (20 oz can)
- 1 cup coconut cream
- ⅓ cup red curry paste (adjustable as needed for spiciness preference.)
- 4 cloves garlic, minced
- 1 lb chicken, cut into bite-sized, 1-2 inches thick
- 1 can coconut milk (13.5 oz)
- 2 ½ Tbsp brown sugar
- 4 kaffir lime leaves, very thinly sliced
- 1 cup Thai basil, separate the leaves
- Fish sauce- optional
Instructions
- Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices,, and set them aside for a minute.
- Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See the section about the separation of coconut milk.)
- Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.
- Add chicken and bamboo slices, and stir well together.
- Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.
- Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.
- Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. Purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle them on top of your bowl, and you're set.
Notes
- It’s important that you boil the canned bamboo shoot slices first to remove the metallic taste from the can.
- You can also use beef, pork, shrimp, or firm tofu for the protein in place of chicken.
- Kaffir lime leaves are crucial for the flavor profile. It’s hard for me to recommend a substitute, as there’s nothing out there close to this flavor. If possible, find kaffir lime leaves in Asian markets either in the refrigerated or in the freezer section.
- If unable to find Thai basil, Italian sweet basil is not a bad substitute.
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 15
- Cook Time: 20
- Category: Curry
- Method: Stove Top
- Cuisine: Thai
Suwanee says
Thank you so much, Linda! So glad you enjoy this red curry!
Linda Bonilla says
Absolutely delicious!
Suwanee says
So wonderful to hear, Linda! I'm glad the ingredient list is helpful!
Linda says
This recipe is the real deal! The pictures of the ingredients helped a ton since our Asian market in Kansas City is massive and shopping is often a guessing game. Thank you for sharing. We’ve made it many times since we found it!
Suwanee says
Thank you so much, Meredith! So happy to hear this is was a success for you and your boyfriend. Happy Anniversary! (:
Meredith says
My boyfriend and I had take out red curry and on our year anniversary I used this recipe-I will never order takeout again. This is hands down the best recipe ever. It will always be a staple recipe for me. I can’t thank you enough!
Suwanee says
Thank you so much Jennifer!
Jennifer says
So delicious - thank you!
Suwanee says
So happy it turned out well for you Mike!
Mike Davis says
Thanks to a convenient list of ingredients that are easy to find, this Thai Red Curry recipe delivers bold flavors that are sure to satisfy. At my local Asian market, I was able to source all the necessary components like red curry paste, fish sauce, and kaffir lime leaves. Round out the protein and veggies with chicken, bamboo shoots, and peppers for a quick and delicious curry. The instructions result in a perfectly clinging, aromatic sauce that adds richness to each ingredient. Craving a fiery Thai preparation? Look no further! This curry achieves the spicy level I desire with a generous dose of red curry paste. Home cooks seeking a recipe for real-deal Thai Red Curry made with everyday market ingredients, this is for you!
Markel says
Love it more and more every time I make this!
Ashley Stoll says
Love this simple recipe! It's a great go to one for a busy mom like myself. Thankful for the photos to show me what the dish is supposed to look like each step of the way.
Brindha says
Delicious and I love it when it’s extra spicy.
Suwanee says
Thank you so much, Becky! so happy you loved it!
Becky says
You are a true expert in Thai cuisine and genius cook. I'm so glad you share all the nuances of the authentic approach to this recipe - it shows in the outcome; best curry I've ever made. Took the time to make your jomemade Red Curry Paste and do NOT regret it!! My family is thrilled!!!
Emma Whittine says
Oh my!! What flavors! So much flavors, textures and aroma! My house now smells like an true Thai kitchen! Haha. I love this red curry recipe! Thank you for sharing!
Martha Shelby-Smithe says
This is incredible. Make it, you won't be sorry. I just used store bought red curry paste- super easy and delicious.
Carrie Baldwin says
This is the BEST Thai Red Curry- loving your recipes Suwanee!
Jenny says
This Thai Red Curry is so delicious- one of my favorites on your blog!
Suwanee says
Thank you so much!! So happy it was a hit with your family and friends!
Heather says
I normally don't post comments, but your recipe was such at hit at the house tonight. Everyone raved about how good it was. Someone said it was like eating at a Thai restaurant. Thank you!
Suwanee says
Yay! Good job! I'm delighted that this turned out so well for you! (:
Suwanee says
I'm so happy to hear this, Nikki! (: Enjoy!
Lillie says
This was AMAZING!!! I can’t believe I made it! Thank you so much for this recipe, and including all of the incredible detail. I’m gonna be making this for a long time.
Nikki says
Amazing!! I was hoping to duplicate the sweet smelling but still spicy taste I’ve grown to love at my local Thai restaurant, and this is it! 10/10 love it, definitely going into my regular meal prep rotations
Suwanee says
Hi Julie,
You can use either or. (:
Julie says
Do we use dark or light brown sugar?
Suwanee says
Thank you so much, Andrew! Such fantastic news to hear that you love this recipe so much. Enjoy! (:
Andrew says
Finally found a recipe that makes a curry like I remember from my favorite Thai restaurant in the 80s and 90s. I've made dozens of curries trying to recreate their recipe and never got very close until now. The recipe is well written, easy to follow, and produces fantastic results. SO GOOD! Will be making this all the time, now - Thank you thank you thank you!
Suwanee says
Thank you, Caleb!
Suwanee says
Oh I love that you are adding the water chestnuts and snow peas, I love these two ingredients and they hold up so well in a curry too!
Suwanee says
You are welcome Marlee! I'm so glad you find it easy to make, always a plus to hear!
Marlee says
Thank you for this recipe Suwannee. It was so delicious and easy.
anonymous says
Thank you so much! I've made this recipe 3 or 4 times now, and LOVE it. I have taken to adding water chestnuts and snow peas as well.
Suwanee says
Hi Erica,
Sorry about that! I was updating my site and my blog post. I got deleted in the shuffle by accident. It's back now. Let me know if you have anymore questions about the recipe. Hope you get to make it!
Erica says
Where can I find the quantities of ingredients? They used to be listed and are not listed any longer.
Caleb Kumar says
This is best recipe I've found on the internet no lie.
Gillian says
I live in Toronto Canada we are slowly approaching fall cool weather this weekend I will make this recipe I am in the mood for a good red curry, your recipe is ? I use aroyo-d and maeploy..thank you
Andrew Coster says
Hello I have been cooking Thai food ever since I married a Thai women in the early 90s, but this recipe is by far the best I've made, I normally cook Thai green curry, which is very tasty as well, but it's good to cook more different Thai dishes when you can, as it will bring you a more understanding of Thai cuisine.
Thanks again.
Oh maybe I am not supposed to say, but here goes, I whot and self published a book, where the characters end up in south east Asia "Thailand"
Title is..
TRUE DAWN FALSE DAWN
If anyone is interested!
Suwanee says
Hi Damaris,
Thank you for being adventurous and tried my recipe. I"m delighted it turned out so well for you. For the jasmine rice, try rinsing the rice in water before cooking. I sometimes rinse up to 5 times until the water is not cloudy anymore before cooking. Try to add just a little extra water if you like your rice on the sticker side. Let me know if these tips help!
Damaris Peterson says
Hey Suwanee,
This recipe really is very easy to make. I've been admiring all your beautiful dishes and felt intimidated to try. They looks so professional and I thought I'd never find the right ingredients. But then I saw your links to buy things on Amazon, I saw your simple to understand descriptions in the resources, and I thought why not try.
This is delicious. It has all the perfect flavors I expected in this curry. The kaffir lime leaves and the right curry past for sure make all the difference.
Now I need to fix my rice, because I don't really like the way my jasmine rice tastes with the curry. Maybe I'm more used to sticky rice when I order this dish in a restaurant, I'm not sure.
Thank you again for sharing your heritage and passion. I'm encouraged to try the green curry next, for I do have two giant tubs of curry in the fridge now 😉
Love you!