Forget about take-out, this Thai red curry is quick and simple to make at home! It’s the perfect veggie-packed, flavorful, and healthy meal for any day of the week. Have dinner on the table in under 30 minutes!
I love Thai curry! The combination of heat, spices, and coconut milk are to die for! There is a local Thai restaurant that has an amazing red curry dish! That is was my go to place whenever I was craving curry. Who knew it is so easy and quick to make it at home?! Plus, it is way cheaper! So now when we are craving red curry, I make a batch at home.
This curry recipe has all the same flavors of my favorite dish at my go-to Thai Restuarants, but I have more control of what meat and veggies I want in my curry. The best part is that it is so quick and easy to whip up! In 30 minutes or less you can have authentic Thai red curry! This will be perfect for busy weeknights or meal prep Sundays!
Tidbits
- Curry Paste– My curry paste of choice is Maesri Red Curry Paste. I’ve also tried Thai Kitchen Curry Paste, but find Maesri to have more of an authentic flavor and has a good balance of heat and spices. A little bit of curry paste goes a long way. One small can of Maesri curry paste can be used for 2 or 3 curry meals. I use 1 ½ tablespoons of curry paste in this recipe. The spiciness level is perfect for me (I’m a wimp when it comes to spicy foods) and my kiddos. If you are like your curry to be pretty spicy, I would up it to 2 tablespoons. I store the rest of the curry paste in a small resalable bag in the refrigerator or freezer.
- Vegetables-Feel free to use any veggies you have on hand or that your family enjoys. This recipe is so flexible! To cut down on prep time, you can use a bag of precut stir fry vegetables.
- Protein-Chicken thighs are my go to protein for curry. I prefer the tenderness of chicken thighs over chicken breast. You can use chicken breast, just cut down on the cooking time. Not a fan of chicken? Tofu, shrimp, beef tenderloin or pork tenderloin are other great options.
- Coconut milk-Coconut milk is an essential ingredient to authentic Thai red curry. The combination of coconut milk and curry paste is SO good! I recommend using full fat canned coconut milk.
Thai Red Curry with Chicken
Ingredients
- 1 pound boneless, skinless chicken thighs cut into 1 inch pieces
- ¼ teaspoon salt
- ground pepper to taste
- ½ tablespoon avocado oil or olive oil
- ½ teaspoon sesame oil
- ½ small onion or 1 small bunch of scallions, white parts chopped
- 1 tablespoon fresh ginger grated or finely minced
- 3 garlic cloves pressed or minced
- 1-2 tablespoon red curry paste see notes
- 3 teaspoons coconut aminos or soy sauce
- 2 teaspoons fish sauce
- 1 14-oz can coconut milk unsweetened and full fat
- 1 tablespoon coconut sugar
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- 2 cups broccoli florets
- ½ cup mushroom sliced
- ½ tablespoon lime juice
- ¼ cup cilantro chopped
Instructions
- Season chicken thighs with salt and pepper. Set aside.
- In a large skillet, heat avocado oil and sesame oil over medium-low heat. Add onion, ginger, and garlic. Cook, stirring frequently until softened, about 3 minutes.
- Stir in curry paste; cook for 1 minute.
- Add coconut aminos, fish sauce, coconut milk, and coconut sugar; bring to a slight simmer (not a boil).
- Add chicken, stir to coat the chicken in the sauce. Bring to a simmer and cook for 3 minutes.
- Stir in the vegetables; bell pepper, broccoli, and mushrooms. Cook until chicken is cooked all the way through and vegetables have softened, about 8-10 minutes, stirring occasionally.
- Stir in lime juice and cilantro.
- Serve over rice or cauliflower rice.