Red curry is the first curry I recommend people make if they are new to Thai cooking. The process is quick, and it is so simple it is essentially fail-proof, but the flavours are so complex and very representative of the spirit of Thai cuisine.
Ingredients for Thai Red Curry
- Red curry paste - I've included a homemade red curry paste recipe, but don't feel like you need to make it for curry to be "legit". It's time consuming, and even most Thai people buy their curry pastes. If you're buying, I highly recommend checking out this post for how to choose the right curry paste for you.
- Coconut milk - This is what makes the curry rich and creamy, and it's important to use good quality, full-fat coconut milk. Watch this video for how to choose the best coconut milk.
- Chicken thigh - I highly recommend using chicken thighs over breast so that it can have time to braise in the liquid so it will become tender and load the curry sauce with more chicken flavour.
- Chicken stock - you can theoretically use water, but for maximum flavour, go with chicken stock. You can use store bought or homemade stock, but make sure it's unsalted because the curry paste and fish sauce are both quite salty already.
- Fish sauce - soy sauce can be used instead in case of allergies or if making a vegan version. Watch this video for how to choose the best quality fish sauce
- Palm sugar - it is traditional to use palm sugar, but light brown sugar or granulated sugar are fine substitutes because the curry is strongly flavoured, so it won't much much difference.
- Kabocha squash - this creamy, sweet squash is the perfect pairing with red curry, but feel free to substitute other vegetables. More on this below.
- Thai basil - If you don't have it, regular Italian basil will do.
- Red pepper - this is added just for some colour. Red bell pepper will do, or anything mild.
Ingredients for Thai Red Curry Paste
- Mild (large) dried chilies - these are added for flavour and colour
- Spicy (small) dried chilies - these are added for heat, so add as much as you want.
- Coarse sea salt - coarse salt adds abrasion to help other ingredients grind better, if pounding by hand
- White peppercorns
- Shallots
- Garlic
- Lemongrass
- Galangal - ginger is not a good substitute. Look for frozen if fresh is unavailable
- Cilantro roots or stems
- Makrut (kaffir) lime zest - you can omit it from the paste and add 5-6 makrut lime leaves when cooking the curry.
- Fermented shrimp paste - optional. Omit or use miso paste.
What other kinds of meat can I use?
Anything and everything. Seriously! While other curries in Thailand have common meat pairings, for example massaman is usually paired with chicken or beef, the basic a Thai red curry can take any and all proteins and vegetables.
This is because the flavours of red curry is "basic" relative to other curries, meaning it doesn't have a lot of spices (compared to Thai massaman curry, for example), so the flavours can go with anything from delicate fish to gamey beef, or even no meat at all such as this amazing vegan red curry.
In this recipe I'm using chicken, and I prefer chicken thighs and let it cook for a while to tenderize, because the longer cooking time allows it to absorb the flavour of the curry as it cooks. If you want to use chicken breast, you can, but it requires slightly different instructions as indicated in the written recipe.
What kind of vegetables are best in a red curry?
Again, anything and everything! I like using kabocha squash because creamy squash and red curry is one of my absolute favourite flavour pairings. While you can use a different kind of squash or whatever vegetables are available to you, here are a few common pairings in Thailand: bamboo shoots (see the green curry recipe for how to deal with bamboo shoots), pineapple, and winter melon.
Pro Tip: Changing up the protein and veggies
If you're going to use different proteins or vegetables, you totally can! But make sure you adjust the cooking time accordingly. Some proteins such as shrimp and chicken breast only want to be cooked briefly, just until they're done, so be sure to add these at the end. Some vegetables take a long time to cook, others take 30 seconds. You will have to use your judgement here, or check out my other curry recipes to see how different ingredients are handled!
Is it better to make the curry paste from scratch?
Not necessarily. I want to get this misconception out of the way because it hinders many people from making Thai food. You do not have to make the curry paste, and most Thai people do not make their own curry paste. Growing up in Thailand my family always bought curry pastes, with the exception of very simple curries such as the sour curry or gaeng som.
Making curry paste takes a lot of time and energy, and even if you're using a power tool to help, gathering ingredients is no small feat. And just because you made the curry paste from scratch, does not mean you'll end up with a better curry than one you made using store bought. Think of it like jam...sure you can spend the time and effort to make your own jam, and it'll probably be better than Smucker's, but is it going to be better than that really great jam from the farmer's market? Maybe, but maybe not.
So when I make curry paste, I do it more for the experience of it. It connects me to the dish and the cuisine in a deeper way, it's a labour of love, and I love it when I can really taste the difference between mine and the store bought one. Or sometimes I make it because it's not available to buy, such as the paste for kao soi.
So how can making it be worse than buying? Well, if you don't have the right ingredients and have to make substitutions, for example. Or if you don't have the right tools and end up with a paste that's too-coarse, it also may not be as good. Or maybe you want to do it by hand but find that it's way more work than you thought (and it is always more work than you thought), turning the whole experience unpleasant!
Which Brand of Curry Paste is the Best?
While I can recommend a few, not all brands are good for all people, and I encourage you to watch this comprehensive guide to Thai curry pastes where I go through how to choose a good brand for you.
While I haven't tried all of the brands out there, these are the few Thai brands that I have tried and like: Maeploy (my go-to because I like the flavour, but it's heavy on the salt), Maesri (a little spicier), and Aroy-D.
If you don't have an Asian market nearby, Thai Kitchen Brand is widely available and I recommend this brand for those with low spice tolerance as it is not very spicy and has good flavours. However, I find that you have to use quite a bit more of it than the Thai brands mentioned above.
Check out more Thai curry recipes!
Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!
Thai Red Curry with Chicken and Squash
Ingredients
- 2 cups kabocha squash, bite-sized pieces
- 1 ½ cup coconut milk
- 4-6 tablespoon red curry paste, recipe below or store-bought (see note 1)
- 1 lb chicken thigh, boneless, skinless, 1.5-inch cubes (see note 2 if using chicken breast)
- 1 cup chicken stock
- 2 tablespoon fish sauce, if using store-bought paste, you may need less
- 2-3 tablespoon palm sugar, chopped
- 1 cup Thai basil
- A handful Julienned red pepper for some colour, optional
Red Curry Paste
- 0.4 oz mild (large) dried chilies, see note 3
- 0.2 oz spicy (small) dried chilies, see note 3
- 1 teaspoon coarse sea salt
- ¼ teaspoon white peppercorns
- ¼ cup chopped shallots
- 3 tablespoon chopped garlic
- 3 tablespoon chopped lemongrass
- 1 tablespoon chopped galangal
- 2 cilantro roots, or about 6 cilantro stems
- 1 teaspoon chopped kaffir lime zest, see note 4
- 1 teaspoon shrimp paste
Notes
- You can use more or less curry paste depending on your spice tolerance. If using a new curry paste brand, start with 4 tablespoons, unless you like things very spicy then you can add more.
- If using chicken breast, cut into ½-inch strips and marinade in ½ tablespoon fish sauce for 15 mins.
- Mild dried chilies are added for colour and flavour, while the spicy ones are added to customize the paste's spice level. Mild chilies tend to be large, and I use guajillo or puya peppers for this. Spicy chilies tend to be small, such as chile de arbol. If you can only find the small ones, make sure you remove all the seeds and white pith to remove some heat.
- If you don't have kaffir lime zest, you can add 2-3 kaffir lime leaves to the curry, torn into chunks, about 3 minutes before the curry is done. Or substitute regular lime zest int he curry paste.
FULL VIDEO TUTORIAL
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!
Subscribe to my YouTube ChannelInstructions
- Wash the kabocha squash and slice off any part of the skin that has blemishes, otherwise the skin can be left on. Remove the seeds by scraping off with a spoon and cut into bite-sized cubes. If you have leftover squash, try using it in this stir-fry recipe!2 cups kabocha squash
- Bring ½ cup of coconut milk to a boil, add curry paste and stir to break up lumps. Continue cooking and reducing over medium high heat until it is very thick and the coconut oil starts separating from the curry paste (if the paste is very thick but no oil is separating, don't worry, just proceed with the recipe).1 ½ cup coconut milk, 4-6 tablespoon red curry paste
- If using chicken thigh, add the chicken and toss to mix with the paste; if using breasts, hold off for now and just proceed with the next step.1 lb chicken thigh
- Add the remaining coconut milk and chicken stock. Season with 1 tablespoon of the fish sauce and 2 tablespoon of the palm sugar. Stir to mix and simmer for about 8 minutes.1 ½ cup coconut milk, 1 cup chicken stock, 2 tablespoon fish sauce, 2-3 tablespoon palm sugar
- Stir in the kabocha squash and simmer for about 5 minutes. If using chicken breast, add the chicken now and cook for another 2 minutes until both the chicken and the squash are done. If using chicken thighs, just keep it going until the squash is fully cooked, 6-8 minutes.2 cups kabocha squash
- Remove from heat and adjust seasoning with the remaining fish sauce and palm sugar as needed. Stir in Thai basil and red pepper, if using. Serve immediately with jasmine rice.1 cup Thai basil, A handful Julienned red pepper for some colour
Red Curry Paste
- Cut chilies into chunks, remove the seeds, then grind in a coffee grinder until fine.0.4 oz mild (large) dried chilies, 0.2 oz spicy (small) dried chilies
- In a heavy-duty mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, white peppercorns and salt. Pound until fine.1 teaspoon coarse sea salt, ¼ teaspoon white peppercorns, 3 tablespoon chopped lemongrass, 1 tablespoon chopped galangal, 1 teaspoon chopped kaffir lime zest, 2 cilantro roots
- Add ground chilies and pound to mix.
- Add garlic and shallots, pound until fine.3 tablespoon chopped garlic, ¼ cup chopped shallots
- Add shrimp paste, pound to mix.1 teaspoon shrimp paste
Megan
Followed the recipe as is and it turned out perfect!! I'm amazed, thank you for sharing!
Asia
It’s so good. Thank you. Instead of rice I did Udon noodles. Totally loved it!!!
Kaitlin
I want to make this (I love red curry) but am currently on a meal plan. Could I make the curry base and portion it and re-heat with protein and veggies?
Pailin Chongchitnant
Totally! The curry sauce can freeze and lasts quite a while in the fridge (At least a week). You can also make it WITH the chicken, and then add the veg when you reheat.
Mike
Hi,
Love your channel and this site. I've never used Thai eggplant before and just bought some. Would they be at home in this dish, or not the right flavor profile?
Thanks,
Mike
Pailin Chongchitnant
THey would be perfect!
Melissa
I’ve made this recipe several times and it always turns out perfect!! If I were to make this one day in advance of a dinner party, should I leave out the kabocha and then add it the next day when re-heating? Worried about over-cooking it!
Natasha
Can i use fresh Thai chilis instead of dried in the paste?
Pailin Chongchitnant
The flavours of fresh vs dried chilies are very different so you will end up with a very different tasting dish, but you can do it anyway, it won't be "bad" 🙂
Amund Blix Aaeng
Made this one today, used regular squash and store-bought thai red curry paste, the rest per the recipe.
Turned out sooooooo good! As a single shift-worker this recipe is three dinners for me, I can eat like a king at work... 🙂
Jeremy
This is the real deal
Dave
Thank you, Pailin. In our local Thai restaurants this is usually made with Thai eggplants quartered. I have some for tonight. How long to cook these and I'm wondering why you don't ever use them in your recipes?
Sidharth Sahni
Thanks Pailin made this last night and twas a huge hit can’t wait to try more, however some of the recipes aren’t possible due to lack of ingredients but honestly thanks a ton trying the chicken and cucumber stir fry tonight
Amy
how would sweet potato or butternut squash taste in this? Because I have them already 😉
Pailin Chongchitnant
It would be good, just keep in mind the differences in cooking time.
Eric
If you haven't tried it yet, I recommend the butternut squash. It's excellent! You can peel it or just cut into chunks! It's my go to now!
Ray
I treat this recipe as a technique and have made it quite a lot with various things. I had to post a comment today, however, because something magical happened. I threw in leftover cauliflower that I had browned in garlic-infused oil for dinner two nights ago. I was a little afraid the charred bits or the garlic would add an off-taste, but I can't detect the garlic and the taste of the cauliflower goes so well with this!
I might have to murder cauliflower just for this recipe in the future.
Pepe Lecksiwilai
This is an awesome recipe. Would it be possible to use an instant pot to make this?
Enrico
🚀🚀🚀🚀TOP
Jonathan
Simple to make and really good.
Anna
Best red Thai curry paste recipe I’ve seen!! Made this and it was phenomenal! Thank you so much for sharing!
Caro
If using the Maesri red curry paste, how much fish sauce and sugar should I add on to it?
Pailin Chongchitnant
I cannot advise on that, but you simply need to add what's called for in the recipe and then you will need to taste and adjust accordingly.
David Stanaway
After having red curry with pumpkin at our local Thai restaurant and loving it, I had to find a recipe for it. This is very easy and very tasty!
David Stanaway
แกงเผ็ด ฟักทอง is what my local restaurant has on the menu, they translate it as pumpkin and squash in their menu, in their version the squash seems to be scooped out into rounded chunks. I've done it with the intended kabocha and pealed butternut squash, both work well with the red curry!
Nicole
Is it a big no no to use Korean red pepper flakes for the curry paste?
Korean girl
It would give a completely different flavor and spice
Holly Salley
This is a delicious and easy to make meal. It is wonderful.
Monette
Pailin, this one is another hit - as all your recipes are. . I tell everyone about your website and YouTube channel. You are so fun to watch, and all my friends and I have learned so much. Thank you! ขอบคุณค่ะ