Spicy Thai Red Curry

I was halfway through a rainy Tuesday when I realized I had chicken thighs, a forgotten can of coconut milk, and a craving I couldn't ignore. That night, I threw together my first red curry without a plan, just instinct and a jar of paste I'd bought on a whim. The kitchen filled with heat and fragrance, and by the time I sat down with a bowl, I knew I'd stumbled onto something I'd make again and again.

I made this for my sister once after she'd had a terrible week, and she ate two bowls without looking up. She said the lime and basil at the end made it feel like something you'd order at a restaurant, not something I'd pulled off in my tiny kitchen. That's when I realized this curry wasn't just easy, it was generous.

Ingredients

• Boneless, skinless chicken thighs: They stay tender and soak up the sauce better than breasts, which can turn dry if you overcook them even slightly.
• Red bell pepper: Adds sweetness and color, and it holds its shape beautifully in the simmering coconut milk.
• Zucchini: Slices thin and cooks fast, absorbing just enough curry without falling apart.
• Snap peas: They bring a crisp, fresh bite that balances the richness of the sauce.
• Carrot: Julienned thin, it softens just enough while adding a hint of earthiness.
• Thai red curry paste: This is where all the magic lives, so buy a good brand and taste as you go.
• Coconut milk: Full-fat is non-negotiable if you want that silky, luscious texture.
• Fish sauce: It smells intense but mellows into deep umami, the backbone of the whole dish.
• Brown sugar: Just enough to round out the heat and salt, don't skip it.
• Lime zest: Brightens everything and makes the curry taste alive.
• Thai basil: If you can find it, use it, the anise-like flavor is worth the hunt.

Instructions

Start with the onion:

Heat the oil over medium heat and let the onion soften for a couple of minutes until it smells sweet and looks translucent. This builds a gentle base before the spice hits.

Bloom the curry paste:

Stir in the red curry paste and let it sizzle for about a minute, stirring constantly so it doesn't burn. You'll know it's ready when the kitchen smells like a street market in Bangkok.

Brown the chicken lightly:

Toss in the chicken and cook for 3 to 4 minutes, stirring often. It doesn't need to be fully cooked yet, just kissed with color and coated in that fragrant paste.

Add the liquids:

Pour in the coconut milk and chicken stock, stirring to mix everything into a smooth, creamy sauce. Let it come to a gentle simmer, not a rolling boil.

Season the base:

Stir in the fish sauce, brown sugar, and lime zest. Taste it now and you'll start to see where it's going.

Simmer with the vegetables:

Add all the vegetables and let everything cook together for 10 to 12 minutes, until the chicken is cooked through and the vegetables are tender but still have a little snap. Stir occasionally so nothing sticks.

Adjust and finish:

Taste again and add more fish sauce if it needs salt, or a pinch more sugar if it's too sharp. Balance is everything here.

Serve hot:

Ladle into bowls over jasmine rice, then top with basil, sliced chili, and a wedge of lime. Squeeze the lime over everything right before you eat.

Pin It

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't correct them right away because I liked the idea that something I made in my own kitchen could taste that good. It's become my go-to when I want to feel capable and fed at the same time.

Swaps and Variations

If chicken isn't your thing, swap it for firm tofu or shrimp, both work beautifully and cook even faster. I've also thrown in bamboo shoots and baby corn when I had them on hand, and they added a nice texture without changing the soul of the dish. For a milder version, start with just two tablespoons of curry paste and build from there.

Storing and Reheating

Leftovers keep in the fridge for up to three days, and honestly, they taste even better after a night of soaking in their own sauce. Reheat gently on the stove over low heat, adding a splash of coconut milk or stock if it's thickened too much. I don't recommend freezing this because the vegetables lose their texture, but the sauce itself freezes well if you want to prep ahead.

What to Serve It With

Jasmine rice is classic and soaks up the sauce perfectly, but I've also served this over rice noodles or even quinoa when I wanted something different. A cold Thai beer or a slightly sweet Riesling cuts through the heat and makes the whole meal feel like a treat.

• Steamed jasmine rice is traditional and never wrong.
• Rice noodles give it a soup-like feel and soak up even more sauce.
• A crisp cucumber salad on the side adds a cool, refreshing contrast.

Pin It

This curry has gotten me through busy weeks, impressed people I wanted to feed well, and reminded me that good food doesn't have to be complicated. I hope it does the same for you.

Recipe FAQs

→ What can I use instead of chicken?

Tofu or shrimp make excellent substitutes for chicken, offering different textures while keeping the dish flavorful.

→ How can I adjust the spice level?

Reduce the amount of Thai red curry paste or omit the sliced red chili to create a milder version.

→ What vegetables work well in this curry?

Bell peppers, zucchini, snap peas, carrots, and onions add color and texture. Bamboo shoots or baby corn are great for extra crunch.

→ Can I prepare this dish gluten-free?

Yes, by using certified gluten-free fish sauce and chicken stock, this dish remains gluten-free.

→ What sides pair best with this dish?

Steamed jasmine rice complements the curry well. For drinks, a crisp off-dry Riesling or Thai beer enhances the flavors.