Thai Red Curry

Easy red curry recipe with chicken, bamboo shoots and Thai basil.

4.69 from 16 votes

Thai Red Curry is a must-try if you love an aromatic blend curry paste, creamy coconut milk, and just the right amount of heat. This authentic red curry recipe with chicken uses simple, store-bought ingredients and takes only 20 minutes from prep to dinner table.

Prep Time10

Cook Time10

Total Time20

Course: Curry

Cuisine: Thai Recipes

Keyword: Thai Red Curry

Servings: people

Author: Bee Yinn Low

Ingredients

1 tablespoon oil
1 1/2 tablespoons red curry paste Maesri or Mae Ploy brand preferred
8 oz (250g) boneless and skinless chicken breast cut into cubes
80 ml. (1/3 cup) coconut cream
3/4 cup water
1/2 cup sliced bamboo shoots
1-2 Thai chilies or bird's eye chilies, lightly pounded, optional
1 red chili cut into strip
1/4 cup Thai basil leaves packed, stems removed
1/2 tablespoon fish sauce or more to taste
1 tablespoon sugar or Thai palm sugar

Instructions

Heat a small pot with the cooking oil. Sauté the red curry paste until aromatic. Add the chicken to the pot and stir well to coat it with the curry paste.
Lower the heat, then add the coconut milk, water, and bamboo shoots. Bring the curry to a boil.
Add the red chilies and stir to combine well.
Add the fish sauce and sugar, then stir continuously for about 10 seconds. Turn off the heat, add the basil leaves, and stir to combine. Dish out and serve immediately with steamed jasmine rice.

Video

Notes

Coconut Milk: If you use coconut milk, cut down the water to 1/2 cup. Opt for good quality coconut milk, with a preference for coconut cream for extra richness. I recommend Kara brand coconut cream.
Thai Palm Sugar: Ideally, use Thai palm sugar to sweeten the curry; if unavailable, substitute with regular white or brown sugar.
Fish Sauce: Essential for the authentic flavor; avoid using soy sauce.
High-Quality Red Curry Paste: I recommend Maesri brand red curry paste in a small can, available on Amazon. It’s convenient for storage and allows you to cook red curry multiple times without wastage.

Nutrition