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Mouthwatering Red Curry is an explosion of flavors that you’re going to love! A combination of tender chicken, colorful red bell peppers, and aromatic Thai basil come together in a creamy coconut milk and curry paste sauce, for an incredibly delicious meal.
We love enjoying Thai food at home! The recipes are easy to make and are filled with tons of flavor. If you love Thai dishes too, give this Thai Basil Chicken, this delicious Coconut Curry Chicken and these wonderful Thai Lettuce Wraps a try.
Red curry is a Thai recipe that includes red curry paste and coconut milk with some type of meat like chicken, beef, pork, or shrimp, or make it vegetarian with tofu. Red curry paste is the signature ingredient, which has a moderate amount of heat and bold flavor because it’s made with red chilies along with other herbs and spices.
Warm and comforting, red curry is total comfort food that’s satisfying and tastes amazing! It also cooks up in just over 30 minutes in one skillet or wok, and leftovers are delicious. In addition, you can customize it to use vegetables that you have, a different protein and the amount of red curry paste that you prefer. Add this recipe to your weekly menu for those busy nights when you need something yummy in a hurry!
The ingredients needed to make this red curry recipe are actually things you might already have on-hand. Just be sure to get the red curry paste and fish sauce, both of which can be found at your local grocery store! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
Red curry is a super simple meal to whip up! And the best part is that everything is cooked together in one pan, making cleanup hassle free!
Here are a few tips and ways to change up your red curry to make it super tasty every single time you make it!
Thai food is great leftover! If you don’t finish all of this red curry, you’re definitely going to want it for lunch the next day! Here is how you can store it and even freeze it for later:
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In a large heavy bottom skillet, heat the olive oil up over medium high heat and add the onion to the pan. Sauté the onion until it just begins to turn translucent, about 3-4 minutes.
Add the chicken and red bell pepper to the pan and sauté until the chicken is just seared on all sides, another 3-4 minutes.
To the skillet add the coconut milk, red curry paste (start with 4 tablespoons and add more to taste), fish sauce, lime juice, and ginger, whisk well and bring the sauce to a low boil.
Reduce the heat to medium low, add the green peas, thai basil, and salt and pepper. Cook until the chicken is cooked through and the sauce has reduced to the desired thickness.
Remove the curry from heat and serve over rice with Naan bread
Store leftovers in an airtight container in the fridge for up to 4 days.
Serving: 1servingCalories: 304kcalCarbohydrates: 11gProtein: 20gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 48mgSodium: 572mgPotassium: 598mgFiber: 4gSugar: 6gVitamin A: 2460IUVitamin C: 41mgCalcium: 43mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.