Thai Red Curry Recipe

Red curry is the most popular Thai curry. Follow this easy recipe for delicious and authentic homemade red curry with chicken scallops and vegetables.

Course Main Course
Cuisine Thai
Keyword Thai Red Curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 366 kcal


  • 1 tablespoon oil
  • 1 1/2 tablespoons red curry paste I used Mae Ploy red curry paste
  • 4 oz. big scallops
  • 4 oz. boneless and skinless chicken breast cut into small cubes
  • 80 ml. coconut milk
  • 1/4 cup water
  • 2 long beans cut into 2-inch lengths
  • 1/2 cup thickly sliced carrot
  • 1 kaffir lime leave cut into fine thin strips, optional
  • 1/4 teaspoon fish sauce
  • 2 teaspoons palm sugar or sugar


  1. Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic.  Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously for 10 seconds or so, dish out and serve immediately with steamed jasmine rice.

Recipe Notes

Nutrition Facts
Thai Red Curry Recipe
Amount Per Serving (2 g)
Calories 366 Calories from Fat 184
% Daily Value*
Total Fat 20.4g 31%
Saturated Fat 10.3g 52%
Cholesterol 74mg 25%
Sodium 639mg 27%
Total Carbohydrates 11.7g 4%
Dietary Fiber 1.2g 5%
Sugars 6.1g
Protein 33.6g 67%
* Percent Daily Values are based on a 2000 calorie diet.