Thai Red Curry Recipe You Must Try

Liputan6.com, Jakarta - Thai food is one of the most popular cuisines in the world. People love it because of its bold flavors, rich aromas, and the perfect mix of spicy, sweet, sour, and salty tastes all in one dish. Thailand has many famous dishes that people enjoy across the globe, and the Thai red curry recipe is one of the most well-known among them.

A Thai red curry recipe belongs to a group of Thai curry dishes that also includes green curry and yellow curry. What makes it stand out is its deep red color, which comes from red chilies used in the curry paste. It is a rich, creamy dish made with coconut milk, vegetables, and your choice of protein such as chicken, shrimp, beef, or tofu.

In this article, we will share our easy Thai red curry recipe along with some tips that help you get the best result. You can also find some tasty side dish ideas to serve with it. We gathered the information from various sources, Sunday (19/6/2026). Let's get started.

Ingredients:

For the curry:

- 2 tablespoons vegetable oil

- 3 tablespoons red curry paste

- 400 ml coconut milk (one full can)

- 500 g chicken breast, cut into bite-sized pieces

- 1 cup mixed vegetables (bell peppers, zucchini, or eggplant)

- 2 tablespoons fish sauce

- 1 tablespoon brown sugar

- 4 kaffir lime leaves, torn

- 1 stalk lemongrass, bruised and cut into large pieces

- 1 cup fresh basil leaves

- Salt to taste

For serving:

- Steamed jasmine rice

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium heat.

2. Add the red curry paste to the pan and stir it for about 1 to 2 minutes until you can smell the aroma.

3. Pour in half of the coconut milk and stir well to mix it with the curry paste. Let it cook for 2 minutes.

4. Add the chicken pieces and stir to coat them with the curry mixture. Cook for 5 minutes, stirring from time to time.

5. Pour in the rest of the coconut milk and add the lemongrass and kaffir lime leaves. Stir everything together.

6. Add the vegetables and let the curry simmer on low heat for 10 minutes until the chicken is fully cooked and the vegetables are tender.

7. Season with fish sauce and brown sugar. Taste and adjust if needed.

8. Remove the lemongrass pieces and kaffir lime leaves before serving.

9. Stir in the fresh basil leaves and turn off the heat.

10. Serve the curry hot over steamed jasmine rice.

Getting the flavors right in Thai red curry takes more than just following a recipe. These practical tips will help you understand the process and get better results in the kitchen every time you cook.

- Bloom the Curry Paste First: Always fry the curry paste in oil or the thick top layer of coconut milk before adding the liquid. This step brings out a deeper, richer flavor in the paste and is one of the most important parts of the process.

- Control the Spice Level With Paste Amount: The amount of red curry paste you use controls how spicy the dish turns out. Start with 2 tablespoons if you prefer a milder flavor, and add more gradually until you reach the heat level you like.

- Use the Thick Part of Coconut Milk to Your Advantage: When you open a can of coconut milk, the thick cream usually floats to the top. Use this thick part to fry the curry paste instead of oil for a richer and more flavorful base.

- Balance Sweet, Salty, and Sour at the End: Before you serve, always taste the curry. If it is too spicy, add a little more sugar. If it needs more depth, add a small amount of fish sauce. A squeeze of lime juice at the end can also brighten the whole dish.

- Do Not Skip the Kaffir Lime Leaves and Lemongrass: These two ingredients give Thai red curry its signature citrusy and floral scent. They are usually removed before eating, but they add a lot of flavor to the broth while cooking. Look for them in Asian grocery stores.

- Add Vegetables at the Right Time: Soft vegetables like spinach or cherry tomatoes only need 2 to 3 minutes in the curry. Firmer ones like eggplant or carrot need more time. Add them in stages so nothing gets overcooked.

Thai red curry already has rich flavors on its own, but pairing it with the right sides makes the whole meal feel complete and satisfying. Here are some great options to serve alongside it.

- Steamed Jasmine Rice: This is the most classic side dish for Thai red curry. The soft, slightly sticky texture of jasmine rice soaks up the curry sauce beautifully. It also balances the spice and richness of the dish very well.

- Roti or Flatbread: In many parts of Thailand and Southeast Asia, people enjoy curry with roti, which is a soft and slightly crispy flatbread. You can use it to scoop up the curry and it adds a nice chewy contrast to the creamy sauce.

- Thai Cucumber Salad: A cool and tangy cucumber salad is a great side to go with a spicy curry. It is made with sliced cucumbers, vinegar, sugar, and a little chili. The light, refreshing taste helps cut through the richness of the curry.

- Steamed Bok Choy or Broccoli: Simple steamed greens go very well with Thai red curry. They add a healthy and light element to the meal and complement the bold curry flavors without overpowering them.

- Spring Rolls: Crispy vegetable spring rolls are a popular starter or side dish in Thai cuisine. They add a satisfying crunch to the meal and work well as an appetizer before the main curry dish.

- Mango Sticky Rice for Dessert: After a savory curry meal, a sweet dessert helps close the meal on a pleasant note. Mango sticky rice is a traditional Thai dessert made with glutinous rice, coconut milk, and fresh ripe mango. It is simple, sweet, and a perfect ending.