Thai Red Curry Recipe - Carlsbad Cravings

This Thai Chicken Curry has been tested and perfected until it’s nothing short of spectacular—creamy, vibrant, and bursting with layers of flavor. It has HUNDREDS of rave reviews, with readers calling it: “AMAZING! My whole family loved it,” “HOLY SMOKES it was delicious!” “OMG! This was the BEST recipe ever!” and “Absolutely 10/10…It was perfection.”

Follow along with step-by-step photos, tips, tricks, and variations for Thai Red Curry perfection. (Originally posted, 2/16/17, photos updated 8/5/2025)

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My Favorite Red Curry

top view Thai curry chicken in a pot with vegetables

chicken curry recipe reader rave reviews:

“This was absolutely delicious!…My husband couldn’t say enough times that this was the best curry dish that I have ever made. And I agree. Thank you for this recipe!”

“This is one of the best recipes I have ever made. My family loved it! I will make this at least once a month from now on!”

“This is now a favorite of my husband and I….My husband is from Malaysia and says this is one of the best curries he has ever had! this is a staple I will be making for a long time!”

“OMG, I made it last night and couldn’t stop eating it. Sooooo good!”

“This recipe was OUTSTANDING. It was so good. I felt like I was at a Thai restaurant, but 100x better. Love it!”

“This is my absolute favorite meal OF ALL TIME!”

“INCREDIBLE! Our family loves Thai, and this is undoubtedly restaurant-quality red curry at home!..

“THIS DISH IS OUTSTANDING…We literally gobbled this up and planning to make it again tonight. Thank you!”

“OMG! This was the BEST recipe ever!…We were wowed at the complex flavors of this dish. Thank you for sharing this recipe!
“

What is Red Curry?

Red curry is a Thai sauce made with red curry paste—a blend of red chiles, garlic, shallots, lemongrass, galangal, lime leaves, and herbs. In this recipe, the paste is sautéed with onion, garlic, and ginger to release its aroma, then simmered with coconut milk for a creamy base. It’s a vibrant balance of spicy, salty, sweet, and citrusy flavors that keeps the curry rich yet refreshing.

Thai red curry recipe in a spot with a spoon showing how creamy it is

Red Curry Ingredients

The ingredient list is lengthy, but most of the ingredients are dumped into the sauce. Let’s take a closer look at what you need to make this Thai chicken curry (measurements in the printable recipe card at the bottom of the post):

Chicken: You can use chicken breasts or chicken thighs for this recipe, but I HIGHLY encourage chicken thighs. They emerge so much juicier.
Red curry paste: This infuses the chicken with a complex spectrum of savory, spicy, deep earthy flavor from its broad range of ingredients such as red chiles, crushed garlic, ground coriander, peppercorns, lemongrass, shallots, ginger, lime leaves, and cilantro – all combined for you. Note that some curry brands are spicier than others (Thai Kitchen is mild, Mae Ploy is spicy).
Coconut milk: Please use full fat coconut milk for restaurant-style creamy, flavorful curry. Aroy-D coconut milk is ultra rich and creamy.
Soy sauce: Use reduced sodium soy sauce so you can control the saltiness of the red Thai curry.
Fish sauce: This is necessary to infuse the dish with its nutty, rich, savory, salty flavor – your dish won’t taste the same without it! If you’ve never used fish sauce before, it can be found in the Asian section of any grocery store.
Lime juice: This adds freshness and awakens the rest of the flavors. You may use fresh or bottled lime juice. I will freeze lime juice in cubes so I always have some on hand.
Brown sugar: This adds a hint of sweetness to balance the soy sauce and fish sauce.
Asian sweet chili sauce: Instead of adding sugar to balance the umami-rich ingredients, Asian sweet chili sauce adds both sweetness and spice, made with chilies, onion, garlic, brown sugar, and fish sauce. You should be able to find it easily in the Asian aisle of your grocery store.
Chili sauce: Use sriracha or your favorite Asian chili sauce at the end of cooking depending on how spicy you want your Thai chicken curry to be. I use Sambal Oelek with the green lid.
Aromatics: Ginger adds a warm, spicy, sharp peppery taste and garlic adds a pungent, herby, warm aromatic flair. Add more or less to taste.
Vegetables: The original recipe used two bell peppers and one zucchini, but these new pictures feature bell pepper, broccoli and carrots, AKA pick your favs!

top view of chicken curry ingredients: chicken thighs, red curry paste, fish sauce, soy sauce, lime juice, coconut milk, onions, broccoli, carrots, ginger, garlic and bell peppers

How to Make Thai Red Curry

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook chicken and bloom curry. Add chicken, onion, and red curry paste to sizzling oil in a hot skillet. Cook just until chicken is mostly opaque/no longer pink.

a collage showing how to make Thai red curry recipe by adding chicken, onion, and red curry paste to sizzling oil in a hot skillet and cooking just until chicken is mostly opaque/no longer pink.

Step 2: Stir fry vegetables. Add the broccoli and stir fry for one minute, then add the bell peppers, carrots, ginger, and garlic and sauté 1 minute.

a collage showing how to make Thai chicken curry by adding the broccoli, bell peppers, carrots, ginger, and garlic and stir frying with the chicken and red curry paste

Step 3: Add coconut milk. Add half of the coconut milk. Mix the remaining coconut milk with one tablespoon of cornstarch and add to the skillet along with all remaining ingredients.

showing how to make curry chicken by adding the coconut milk, fish sauce, soy sauce, lime juice and bay leaf to the chicken and vegetables

Step 4: Simmer: Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and Asian chili sauce to taste.

showing how to make chicken curry by simmering until the sauce thickens and the vegetables reach desired crisp-tenderness.

Thai Red Curry Recipe Tips

Bloom the curry. The key to unlocking the full flavor of red curry paste is to bloom the curry. This is essentially toasting the curry in oil, which helps the flavor emerge or “bloom.”
For the juiciest chicken: Don’t overcook the chicken, cooking just until opaque, it will finish cooking in the sauce.
Don’t chop the vegetables too small. If the vegetables are too small, they will become mushy. We’re looking for crisp-tender, not tender crisp.
Adjust the curry paste amount as needed. Thai Kitchen is a milder brand of curry paste, while Mae Ploy is spicier. With that in mind, you can start with less, then add more to taste.
Ginger pro tip. I like to freeze ginger so it’s always at my fingertips. To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper, and flash freeze until solid, about 1 hour. Transfer to an airtight container or plastic bag for up to 6 months. You can add frozen ginger directly to the curry.
Powdered ginger and garlic swap. If you don’t have fresh ginger and garlic on hand and need to make this recipe, you may substitute with powders.
Adjust to taste. If you feel this Thai chicken curry recipe is missing something, it is likely heat and/or acid. Wait until the end of cooking, then add chili sauce to taste, additional lime juice for more sour/citrus, sugar for sweeter/less tangy, more fish sauce for saltier, etc.

showing how to make Thai curry chicken recipe by garnishing with cilantro and lime juice

Red Curry Recipe Variations

Use a different curry paste. Swap the red curry paste for green or yellow.
Use shrimp. Instead of adding the shrimp with the curry paste, season the shrimp with the salt and pepper, then cook them separately with some oil just until opaque and cooked through, 1-2 minutes per side. Remove the shrimp to a plate and add them to the sauce at the end of cooking. Sauté the red curry paste in some oil without the shrimp to bloom the spices, then proceed with the recipe.
Other proteins. You can also swap the chicken for cubed pork tenderloin, fish, or tofu. When cooking fish, season it with salt and pepper and cook it separately.
Make it vegetarian. Omit the chicken and use a vegan fish sauce. You can use tofu, chickpeas, or vegetables like mushrooms, sweet potatoes, and cauliflower as alternatives to chicken.
Alternate veggies. You can mix and match the veggies based on what’s in your fridge, your favorites, what’s in season, or what’s on sale. Some tasty alternatives would be broccoli, cauliflower, asparagus, bok choy, snow peas, etc.
Add peanut butter. Stir a few tablespoons of peanut butter at the end for a creamy, nutty finish.
Add mango. Mangos and red curry are spectacular together.
Add nuts. Cashews add a deeply satisfying, buttery crunch. Take care to purchase raw, unsalted nuts. To elevate your cashews, dry roast them in a skillet until toasted- YUM!
Add coconut. Garnish with toasted sweetened coconut for extra coco-nutty yum.
Use Birdseye chilies. You are welcome to substitute the Asian chili paste for minced Birdseye chilies. You will want to remove the seeds and finely chop.

spooning Thai curry recipe showing the chicken, veggies, and creamy texture

Homemade Red Curry Paste

This homemade red curry paste substitute can be used in recipes that call for red curry paste. Adjust the quantities to suit your taste preferences, and feel free to add a bit of water or oil if you need a smoother consistency. Keep in mind that this substitute won’t replicate the exact flavor profile of traditional red curry paste, but will add depth and spiciness to your dishes.

1 tablespoon tomato paste
1 tablespoon soy sauce
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste for heat)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon ginger powder

Instructions:

In a bowl, mix the tomato paste, paprika, cayenne pepper, ground coriander, ground cumin, garlic powder, and ginger powder until well combined.
Stir in the soy sauce to achieve the desired consistency and flavor.

top view of a bowl of Thai red curry served with rice

How to serve Thai Curry

Rice: This Thai chicken curry recipe is traditionally served with rice to mellow and absorb the flavorful sauce, and offers a neutral textural component. I prefer jasmine rice or brown rice, but any rice will work. Just rinse the rice and pop it in your rice cooker for a hands-off, easy side.
Low-carb options: Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the options above. You can also use low-carb noodles such as zoodles or spaghetti squash.

How to Store Red Curry

Thai Curry Chicken should be kept in an airtight container in the refrigerator for up to five days. Reheat in the microwave or for larger portions, rewarm gently in a large skillet, stirring often.

Red Curry Recipe FAQs

What is the difference between Thai curry and regular curry?

While Thai curry has a specific Thai influence, regular curry can be found in Indian, Middle Eastern, and other culinary traditions, with variations in spice combinations, bases, and cooking methods. Thai curry features a harmonious blend of coconut milk, curry pastes (red, green, and yellow) that include herbs like lemongrass and kaffir lime leaves, and a variety of colorful vegetables and proteins. On the other hand, “regular” curry is a broader term encompassing a wide range of spice-based dishes from various global cuisines.

What is the secret to a great curry?

Blooming curry spices in hot oil is essential for creating a great curry as it unlocks the full potential of the spices. This process releases the aromatic oils, intensifying their flavors and creating a robust foundation for the dish. The combination of bloomed spices and aromatic ingredients contributes to a well-rounded and balanced flavor profile. Additionally, balancing sweet, sour and umami is key to exceptional curry.

Is Red Curry spicy?

Yes, Thai red curry sauce is typically known for being spicy because it contains red chilies. The heat level can vary between brands, depending on the amount of red chili peppers used. If you’re sensitive to heat, you may want to adjust the quantity of curry paste, then add chili sauce to taste.

What does Red Curry taste like?

Red curry has a rich, creamy base from coconut milk that’s savory and a little salty from fish sauce, gently sweetened with sugar or sweet chili sauce, and finished with a bright citrusy pop from lime. The result is a flavor that’s spicy, sweet, salty, and tangy all at once—comforting yet vibrant, with depth from aromatics like garlic, ginger, and onion.

showing how to serve Thai chicken curry in a bowl with rice, cilantro and green onions

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Servings: -6 servings

Total Time: 30

Prep Time: 18

Cook Time: 12

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Ingredients

1 1/2 tablespoons light olive oil or coconut oil
1 pound chicken thighs (recommended) or breasts, thinly sliced (see Notes)
1/2 large yellow onion, chopped
2 tablespoons red curry paste (See Notes)
1 red bell pepper, 1-inch chop
1 carrot, thinly sliced
1 1/2 cups broccoli florets
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (like Aroy-D)
1 tablespoon cornstarch
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/4 tsp EACH salt, pepper, more or less to taste
Sriracha to taste/Asian chili sauce (optional)

Garnish

Lime juice and zest to taste
Fresh basil
Fresh cilantro

Instructions

Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan (pictured). Once sizzling, add the chicken, onions, and red curry paste and cook just until the chicken is mostly opaque.
Stir Fry Veggies: Add the broccoli and stir fry for one minute. Add the bell peppers, carrots, (zucchini if using per original recipe), ginger, and garlic, and sauté for one minute.
Add Ingredients: Add half of the coconut milk. Mix the remaining half with one tablespoon of cornstarch. Add it to the skillet along with all remaining ingredients (except Garnishes).
Simmer: Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin it with water. Discard the bay leaf.
Adjust to Taste: Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and chili sauce/Sriracha to taste. Serve with rice.

Video

Notes

The original recipe used two bell peppers and one zucchini, which you are welcome to do.
I HIGHLY recommend chicken thighs-they are SO MUCH JUCIER.
Slice chicken thighs into 1/2-inch widths (because the meat is already thin). Slice chicken breasts into 1/4” wide slices (because it’s thicker), then 2” lengths
Chicken breasts are much easier to slice if partially frozen. It will thaw quickly once sliced.
Red curry paste: Thai Kitchen brand is mild, and Mae Ploy is spicy, so be ready to adjust to taste.

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Thai Red Curry Chicken in a black sauce pan with wood serving spoon.

237 Comments

Catharine DeChellis says

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This was Delish ! The Sauce is amazing !! I made the recipe w 2lbs of Chicken & I also added 1 full can of Coconut Cream to make it thicker . Everything else was as per your ingredients . So Good .

- Jen says
  
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  Thanks Catharine! I’m so thrilled that you loved this dish!
  
  - Nino says
    
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    This is really delicious!! Thank you! Next time ill to incorporate some fresh spicy peppers ️ Favors came together so nicely. I also added broccoli and mushrooms ‍
    
    - Jen says
      
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      Thanks so much Nino! So glad you loved the flavors!
      
  - Lorraine says
    
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    Easy to make and soooo delish, we love the Thai flavours and this will be a keeper !
    
    - Jen says
      
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      Yay Lorraine! That’s awesome to hear that you loved it!
      
Donelle Schultz says

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This was so incredible. Better than my favorite Thai place. I subbed jalapeno for red pepper, added sliced carrots and tossed in a handful of Thai basil at the end. I think I could also add spinach/green beans/sub chicken for tofu to make it vegetarian. So. Good. This will be on repeat.

- Jen says
  
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  Hi Donelle! I’m so thrilled that it turned out so delicious for you and that you’ll be making it again! Cheers!
  
Agata says

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Hands down the best thai coconut curry recipe I’ve ever made. The proportions of the spices were just right; turns out I’ve always used too little fish sauce in the past. I happened to have all the ingredients on hand (except I had a different brand of curry paste, had tapioca flour for the starch and subbed snap peas for the zucchini). I can’t believe I cooked this, it tastes just like it should! The lime zest at the end was another detail I’ve never tried before. Delicious!-just perfect. This one is a KEEPER!!! Thank You!

- Jen says
  
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  Hi Agata! That makes my day to hear how much you loved this dish and that this will be a repeat recipe in your kitchen! Thank you so much for taking the time to leave your sweet review!
  
Courtney Motz says

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This is THE BEST Red Curry! No questions asked. I usually use zucchini but I think I will try with the broccoli next time. I do add three tablespoons of red curry paste and a tablespoon of Sambal Oelek. Yes, it’s super spicy but I can’t stop eating it. If I can find them, I like to use the kaffir lime leaves in place of the lime and I use Thai basil in place of the regular basil. The broth is rich and complexed but super easy to make, Thank you for this recipe.

- Jen says
  
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  Thank you so much Courtney for your review of this curry! I am thrilled that you enjoyed this recipe! Wow that is spicy! It’s great to know how to adjust the heat to what we can handle 🙂
  
Jill Chambers says

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I’ve made this a few times and cannot see where the fish sauce or the brown sugar come in. What am I missing? It tastes great without either but I’m curious.

- Jen says
  
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  Hi Jill! Sorry for the confusion! It’s in step 3 after adding the Coconut milk and cornstarch to the skillet you add all remaining ingredients minus the garnishes. I hope that helps and you love it even more!