Thai Red Curry Recipe

Making Thai Red Curry at home was such a delightful experience. I loved how quickly the kitchen filled with the aroma of lemongrass, ginger, and chili. The creamy coconut base mixed with the vibrant red curry paste created a rich, comforting flavor that felt both exotic and satisfying. It’s one of those dishes that tastes way more complex than it actually is to prepare.

Thai Red Curry Recipe

Difficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

320

kcal

This Vegetarian Thai Red Curry is a flavorful, creamy, and comforting dish packed with fresh vegetables, aromatic spices, and a rich coconut milk base. It’s quick to make, naturally gluten-free, and perfect for serving with jasmine rice on busy weeknights or cozy dinners.

Ingredients

• 2 tablespoons vegetable oil (or coconut oil)

• 1 medium onion, thinly sliced

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2–3 tablespoons Thai red curry paste (adjust to spice preference)

• 1 can (13.5 oz / 400 ml) coconut milk (full-fat for creamier curry)

• 1 cup vegetable broth

• 1 medium red bell pepper, sliced

• 1 medium yellow bell pepper, sliced

• 1 medium zucchini, sliced into half-moons

• 1 medium carrot, thinly sliced

• 1 cup baby corn (optional)

• 1 cup broccoli florets

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon brown sugar (or palm sugar)

• Juice of ½ lime

• Fresh Thai basil or cilantro, for garnish

• Cooked jasmine rice, for serving

Directions

• Sauté aromatics: In a large skillet or wok, heat oil over medium heat. Add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
  
• Add curry paste: Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
  
• Make the curry base: Pour in the coconut milk and vegetable broth. Stir until the curry paste is fully blended.
  
• Add vegetables: Add bell peppers, zucchini, carrots, broccoli, and baby corn. Simmer for 12–15 minutes, or until vegetables are tender but still vibrant.
  
• Season: Stir in soy sauce, brown sugar, and lime juice. Taste and adjust seasoning (more curry paste for spice, more lime for brightness).
  
• Serve: Remove from heat and garnish with Thai basil or cilantro. Serve hot with steamed jasmine rice.
  

Nutrition Information

• Calories: ~320 kcal
• Protein: 5 g
• Carbohydrates: 18 g
• Fat: 26 g
• Saturated Fat: 20 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 540 mg

Expert Tips and Variations

For a lighter twist, swap full-fat coconut milk with light coconut milk or a plant-based option like cashew milk. Add a mix of seasonal vegetables or tofu for variety. Sautéing the curry paste for a minute before adding liquids enhances the aroma, and avoiding boiling too aggressively to keep the coconut milk smooth. Taste as you go, since the paste can be quite spicy.

How to Store and Reheat Thai Red Curry

Store in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of coconut milk or water to maintain creaminess. Stir occasionally and keep the heat low to prevent separation.

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