Red Thai Curry Recipe


You guys HAVE to make this Thai Red Curry Chicken Recipe!  I don’t beg often, so I hope you know I never cry wolf.  If you are a lover of Thai Food, you will be a LOVER of this warm, comforting, multi-dimensional Thai Red Curry Chicken with Vegetables!  Its a one pot wonder worthy of any weeknight or weekend and you should be able to find all the ingredients at your local grocery store!

Pin this recipe to save for later

how to make Thai Red Curry Recipe

Thai Red Curry Chicken in a black sauce pan with wood serving spoon.


Thai food is one of my favorite cuisines with its depth of layered flavors that create a savory symphony in every bite.    I’ve created several of my restaurant favorites into takeout fakeout versions from Chicken Pad ThaiPanang Curry, Coconut Curry Chicken, Yellow CurryTom Kha Gai.  and now this INSANELY delicious Thai Red Curry Chicken Recipe!!!   (update, this Red Curry Chicken Recipe made my Most Popular Recipes of 2017!  AKA it’s a winner!)

As I was looking at my other “Thai” or “curry”recipes,  many of them boast how quickly they come together in the title, “30 Minute Pantry Friendly Panang Curry,” “30 Minute Pineapple Red Curry Chicken Stir Fry,” “20 Minute Thai Red Curry Beef  Tacos” – so apparently Thai food is quick and easy?   YES IT IS!!!  Thanks to to the magical store bought Thai red curry paste that packs a huge flavor punch.  The premade red curry paste is comprised of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, lime leaves, cilantro, shallot, garlic, and fresh chiles – all combined for you.  No wonder it adds tons of flavor with minimal effort.

The key to bringing the red curry paste alive and for its flavors to permeate the entire dish, is to saute it with plenty of onion, garlic and ginger.  We also stir fry our chicken, bell peppers and zucchini directly in the simmering red curry paste to infuse it with the dynamic flavors all before we add the coconut milk.  Feel free to change up the vegetables to whatever suits your mood or make Thai Red Curry Chicken – cleaning-out-the-fridge-style with whatever you need to use up. It will be the best use of miscellaneous veggies Ever.

Thai Red Curry Chicken with rice on a plate.

To further the complexity of flavors, we also add Thai sweet chili sauce, and the classic cast of Thai food characters: soy sauce, fish sauce, lime juice, brown sugar, dried basil and a bay leaf.  Its a somewhat long list of ingredients, but most of them you are just dumping into the sauce. You might notice we are not using Kaffir lime leaves which are responsible for the distinctive earthy lime-lemon flavor in many traditional Thai Red Curry recipes, but this exotic ingredient can be very difficult to find, and I want you to be able to make this Thai Red Curry Chicken recipe AT ALL TIMES.  While there is no direct substitute for Kaffir lime leaves, it doesn’t mean other ingredients can’t be used to produce otherworldly flavors.  This Thai Red Curry Chicken achieves a wonderfully fresh citrus zing by playing up the fresh lime juice, bright lime zest and simmering the sauce with a bay leaf.  Done.

Finally, my authentically blasphemous key to gorgeously, thick, silky red curry coconut sauce is to whisk our quality coconut milk (I like Chakoah)  with a little cornstarch.  The end result is a rich, luscious red curry coconut sauce that is soooo creamy, so infused with flavor all cradling your tender chicken and crisp-tender vegetables. All in 30 minutes.  And your house will smell incredible.  This Thai Red Curry Chicken might be as good as it gets.

You will love this Thai Red Curry Recipe

  • EASY WEEKNIGHT MEAL. The whole meal can be on your table in less than 30 minutes; the perfect addition to your weeknight dinner arsenal!
  • UNPARALLELED FLAVOR. This Thai Red Curry recipe is boldly flavored with red curry paste then adeptly balanced between tangy lime juice, salty soy sauce, umami fish sauce, sweet brown sugar, punchy ginger, and aromatic garlic.
  • CREAMY. It’s lusciously creamy due to the coconut milk mixed with my secret ingredient – a little cornstarch.
  • FLAVOR INFUSED CHICKEN. The chicken is browned with the blooming red curry and then simmered in the sauce so it soaks up the symphony of flavor. The resulting Thai chicken curry tastes like it’s been simmering for hours but only takes minutes!
  • VERSATILE. This recipe is easily adaptable to whatever veggies or protein you have on hand for the best clean-out the fridge dinner. You also choose your own spice level.
  • PANTRY FRIENDLY. You don’t need to hunt down exotic ingredients like Thai basil or Birdseye chilies for this recipe! All of the ingredients are easy to find at your local grocery store and you probably have most of them on hand already.
Thai Red Curry Chicken in a black sauce pan.

Thai Chicken Curry ingredients

  • Chicken: You can use chicken breasts or chicken thighs for this recipe. I tend to use chicken breasts because they are leaner and emerge wonderfully juicy in the curry-coconut bath, but chicken thighs would also be scrumptious – totally your call.
  • Red curry paste: This infuses the Thai chicken with a wonderfully complex spectrum of savory, spicy, deep earthy flavor from its broad range of ingredients such as red chiles, crushed garlic, ground coriander, peppercorns, lemongrass, shallots, ginger, lime leaves, cilantro – all combined for you. Note that some curry brands are spicier than others (Thai Kitchen is mild, Mae Ploy is spicy).
  • Coconut milk: Please use full fat coconut milk for restaurant-style creamy, flavorful curry.
  • Soy sauce: Use reduced sodium soy sauce so you can control the saltiness of the red Thai curry.
  • Fish sauce**: **I promise fish sauce will not make your Thai chicken curry taste fishy – even though it smells fishy! It is necessary to infuse the dish with its nutty, rich, savory, salty flavor. If you’ve never used fish sauce before, it can be found in the Asian section of any grocery store.
  • Lime juice: This adds freshness and awakens the rest of the flavors. You may use fresh or bottled lime juice. I will freeze lime juice in cubes so I always have some on hand.
  • Brown sugar: This adds a hint of sweetness to balance the soy sauce and fish sauce.
  • Asian sweet chili sauce**: **Instead of adding sugar to balance the umami rich ingredients, Asian sweet chili sauce adds both sweetness and spice, made with chilies, onion, garlic, brown sugar and fish sauce. You should be able to find it easily in the Asian aisle of your grocery store.
  • Chili sauce: Use sriracha or your favorite Asian chili sauce at the end of cooking depending on how spicy you want your Thai chicken curry to be. I use Sambal Oelek with the green lid.
  • Aromatics: Ginger adds a warm, spicy, sharp peppery taste and garlic adds a pungent, herby, warm aromatic flair. Add more or less to taste.
  • Vegetables: I use zucchini and bell peppers in this recipe, but use your favs!
Showing how to make Thai Red Curry Chicken sauteing in a pan.

How to make Thai Chicken Curry

  1. Cook chicken and bloom curry: Add chicken, onion and red curry paste to sizzling oil in a hot skillet. Cook just until chicken is no longer pink.
  2. Sauté vegetables: Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
  3. Add coconut milk: Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
  4. Simmer: Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
  5. Garnish: Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Asian chili sauce to taste.

Tips for Making Thai Curry

  • Bloom the curry. The key to unlocking the full flavor of red curry paste is to bloom the curry. This is essentially toasting the curry in oil which helps the flavor emerge or “bloom” – and it makes a HUGE difference.
  • For the juiciest chicken: Don’t overcook the chicken, cooking just until opaque, it will finish cooking in the sauce.
  • Don’t chop the vegetables too small. If the vegetables are too small, they will become mushy. We’re looking for crisp-tender, not tender crisp.
  • Adjust the curry paste amount as needed. Thai Kitchen is a milder brand of curry paste while Mae Ploy is spicier. With that in mind, you can start with less, then add more to taste.
  • Use full-fat coconut milk. Lite coconut milk can will not have nearly as much flavor or creaminess.
  • Ginger pro tip. I like to freeze ginger so it’s always at my fingertips. To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper and flash freeze until solid, about 1 hour. Transfer to an airtight container or plastic bag for up to 6 months. You can add frozen ginger directly to the curry.
  • Powdered ginger and garlic swap. If you don’t have fresh ginger and garlic on hand and need to make this recipe, you may substitute with powders.
  • Adjust to taste. If you feel your this thai red curry recipe is missing something, it is likely heat and/or acid. Wait until the end of cooking, then add chili sauce to taste, additional lime juice for more sour/citrus, sugar for sweeter/less tangy, more fish sauce for saltier etc.
Close up of a Thai Red Curry Chicken in a black sauce pan.

Red Thai Curry recipe variations

  • Use a different curry paste. Swap the red curry paste for green or yellow.
  • Use shrimp. Instead of adding the shrimp with the curry paste, season the shrimp with the salt and pepper, then cook it separately with some oil just until opaque and cooked through. Remove the shrimp to a plate and add to the sauce at the end of cooking. Sauté the red curry paste without the shrimp in some oil to bloom the spices then proceed with the recipe.
  • Other proteins. You can also swap the chicken for cubed pork tenderloin, fish or tofu. When cooking fish, season it with salt and pepper and cook separately.
  • Make it vegetarian. Omit the chicken and use a vegan fish sauce. You can either use tofu, chickpeas, vegetables like mushrooms sweet potatoes, and cauliflower, etc. instead of the chicken.
  • Alternate veggies. You can mix and match the veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale. Some tasty alternatives would be broccoli, cauliflower, asparagus, bok choy, snow peas, etc.
  • Add peanut butter. Stir a few tablespoons peanut butter at the end for a creamy, nutty finish.
  • Add mango. Mangos and red curry are spectacular together.
  • Add nuts. Cashews add a deeply satisfying, buttery crunch. Take care to purchase raw, unsalted nuts. To elevate your cashews, dry roast them in a skillet until toasted- YUM**!**
  • Add coconut. Garnish with toasted sweetened coconut for extra coco-nutty yum.
  • Use Birdseye chilies. You are welcome to substitute the Asian chili paste for minced Birdseye chilies. You will want to remove the seeds and finely chop.
Thai Red Curry Chicken on a white plate with bread and herb garnish.

Substitute for Red Curry Paste

This homemade red curry paste substitute can be used in recipes that call for red curry paste. Adjust the quantities to suit your taste preferences, and feel free to add a bit of water or oil if you need a smoother consistency. Keep in mind that this substitute won’t replicate the exact flavor profile of traditional red curry paste but will add depth and spiciness to your dishes.

  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust to taste for heat)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder


  1. In a bowl, mix the tomato paste, paprika, cayenne pepper, ground coriander, ground cumin, garlic powder, and ginger powder until well combined.
  2. Stir in the soy sauce to achieve the desired consistency and flavor.

How to serve Thai Red Curry

Rice: This Thai red curry recipe is traditionally served with rice to mellow and absorb the flavorful sauce and offers a neutral textural component. I prefer jasmine rice or brown rice but any rice will work. Just pop the rice in your rice cooker for a hands’ off, easy side. Just make sure to thoroughly rinse your white rice until the water runs clear to achieve the fluffiest rice. You can also use microwave rice pouches if you’re making a serving for one or meal prep.

Low carb options: Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash.

How to store Thai Curry

Thai Curry Chicken should be kept in an airtight container in the refrigerator for up to five days. Reheat in the microwave or for larger portions, rewarm gently in a large skillet, stirring often.

Red Thai Curry FAQs

What is the difference between Thai curry and regular curry?

While Thai curry has a specific Thai influence, regular curry can be found in Indian, Middle Eastern, and other culinary traditions, with variations in spice combinations, bases, and cooking methods. Thai curry features a harmonious blend of coconut milk, curry pastes (red, green, and yellow) that include herbs like lemongrass and kaffir lime leaves, and a variety of colorful vegetables and proteins. On the other hand, “regular” curry is a broader term encompassing a wide range of spice-based dishes from various global cuisines.

What is the secret to a great curry?

Blooming curry spices in hot oil is essential for creating a great curry as it unlocks the full potential of the spices. This process releases the aromatic oils, intensifying their flavors and creating a robust foundation for the dish. The combination of bloomed spices and aromatic ingredients contributes to a well-rounded and balanced flavor profile. Additionally, balancing sweet, sour and umami is key to exceptional curry.

Is Thai red curry sauce hot?

Yes, Thai red curry sauce is typically known for being spicy because it contains red chilies. The heat level can vary between brands, depending on the amount of red chili peppers used. If you’re sensitive to heat, you may want to adjust the quantity of curry paste, then add chili sauce to taste.


Pin it to your ASIAN, CHICKEN, or DINNER Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by

Close up of Thai Red Curry Chicken with rice and chop sticks.


More like this Thai Chicken Curry Recipe

More Favorites from Carlsbad Cravings

This less than 30 MINUTE Thai Red Curry Chicken tastes straight out of a restaurant! Its wonderfully thick and creamy, bursting with flavor, so easy and all in one pot! Definitely a new fav at our house!

Thai Chicken Curry

This 30 MINUTE Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot!  Definitely a new favorite at our house and better than any restaurant!
Servings: 4 -6 servings
Total Time: 30 minutes
Prep Time: 18 minutes
Cook Time: 12 minutes

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!


  • 1 1/2 tablespoons olive oil or coconut oil
  • 1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
  • 1/2 large onion, chopped
  • 2 tablespoons red curry paste
  • 1 red bell pepper, thinly sliced then chopped into 2” pieces
  • 1 orange bell pepper thinly sliced then chopped into 2” pieces
  • 1 small zucchini, sliced
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves, minced
  • 1 13.5 oz. can quality coconut milk (I like Chaokoh)
  • 1 tablespoon cornstarch
  • 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt more or less to taste
  • 1/4 teaspoon pepper
  • sriracha to taste/Asian chili sauce (optional)


  • lime zest to taste
  • fresh basil
  • fresh cilantro
  • fresh lime juice


  • Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
  • Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
  • Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.
  • Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.



**Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

Carlsbad Cravings© Original

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *


  1. Melinda | Sprinkle and a Dash says

    Jen, this looks so good I almost want it for breakfast today. But since I have everything but the zucchini I’ll make it tonight. I love your quick, flavor-filled recipes.
    Thank you.

    • Jen says

      YAY! I am so happy you are making it so soon, I think you’ll love it! Thanks Melinda!

  2. Danica says

    This looks fantastic! I love anything that incorporates Thai red curry and fish sauce. Flavor bomb!

    • Jen says

      Agreed! You have great taste! One of my favorite flavor bombs!!

  3. Megan says

    I love Thai food but I had never made it myself before. I made this last night and it was delicious! Thank you! My all time favorite Thai dish is yellow curry. Can I use all of the same ingredients for the sauce and make it with yellow curry paste instead? If not, do you have a Thai yellow curry recipe that you recommend? I didn’t see one on your website.
    By the way, we’ve made a couple dishes now from your website and they have all become a part of our regular rotation!!

    • Jen says

      Hi Megan, I’m so happy your first attempt at Thai was a success and that you have enjoyed some of my other recipes – yay! I haven’t tried this with yellow curry, but I love that idea! I think it should work great with yellow curry paste. I will work on a yellow curry recipe ASAP!

  4. Donna says

    Made this tonight…With a few modifications. Just didn’t have a few of the ingredients. It did not matter it was SO GOOD!! We loved it! Thank you for introducing me to red curry paste! Can’t wait to try it with shrimp.

    • Jen says

      You are so welcome Donna, I’m so happy you loved this recipe! Red Curry paste is amazing, you will love it with shrimp!

  5. Pierre says

    WOW. This was bursting with flavors and not even spicy.. To me it was restaurant qual but you have to just stick to your portion because its sooo friggin tasty. . Be warned!

    • Jen says

      Hahaha! That is my kind of warning! I am thrilled you loved it so much Pierre, thank you!

  6. Barb says

    This was so good! I didn’t have zucchini so I added mushrroms. I also didn’t have lime juice. I found it a wee bit salty. From the soy sauce maybe…mine didn’t look as creamy orange-ish as the picture. Mine was more brownish. I’m not complaining!! Just my comments. I was delicious and hubby loved it too!!

    • Jen says

      Hi Barb, Yours was probably more brownish due to the mushrooms – their juices tend to make any sauce more brown. But thank you for taking the time to comment, I’m so glad you loved this recipe!

  7. Carolyn says

    Dear Jen,
    I made this tonight and oh my goodness it was delicious! I made 2 changes. I could not find the curry paste here in Austin, Texas so I used chili garlic sauce. For a garnish, I used toasted coconut and cashews, since you taught me thatI thought that would be ok, and it was way beyond ok! Served over jasmine rice, this was an amazing dinner. Thank you! I look forward to your posts everyday. Bless you!

    • Jen says

      Hi Carolyn, you are the sweetest! I love hearing that you look forward to my posts – thank you! Your addition of toasted coconut and cashews sounds absolutely dreamy – I might have to add that to the notes 🙂 Thank you for making my recipes and for taking the time to comment! I’m thrilled this was a winner!

  8. Monica says

    This is so delicious! I made a week of Carlsbad Craving’s meals and everything was a hit! I love your recipes so much. Keep them coming!

    • Jen says

      A week of Carlsbad Cravings?! That is truly awesome! I am thrilled everything was a hit – phew! Thank you so much for making my recipes!

  9. Thompson says

    Greetings Jen! I am eager to try your recipe for Thai Red Curry Chicken! However… my best friend has long been allergic to anything with coconut. Given that coconut milk is a key ingredient of your recipe, as well as many other Thai dishes, I am wondering if you can suggest an alternative to using coconut milk? I was thinking perhaps almond milk or maybe heavy cream? Any help you can offer would be greatly appreciated!

    By the way… your Strawberry Cream Cheese Stuffed Sour Cream Coffee Cake is AMAZING!! Well Wishes!

    • Jen says

      Hi Thompson! I would suggest heavy cream but you will use the coconut flavor. If your friend isn’t allergic to coconut extract then I would add a little of that in – if they are allergic than just the heavy cream will sill be delicious. Let me know how it turns out! And so happy you love the Strawberry Cream Cheese Stuffed Coffee Cake! Thank you!!

  10. Jo says

    Love this recipe. I have added different vegetables each time I make it. It’s become a weekly family staple. Thank you, it’s really delicious!

    • Jen says

      Awesome Jo, I am thrilled it has become a weekly staple, thank you so much! And what a great idea to add different veggies each time to mix it up, yum!

  11. Katherine says

    I just made this. So worth it! Honestly I’ve been planning to make it for weeks since you posted it on your page and I finally got around to it. Great recipe! Curry is my comfort food and I’ve been trying to find the perfect recipe. This was perfect for my palate! Thanks so much!
    I used only 1 Tablespoon of curry paste because it’s so spicy! I’m not sure if that is normal or if it just the curry paste that I buy.

    • Jen says

      You are so welcome Katherine! I’m thrilled you loved this curry so much and was worth the wait! Curry is my comfort food too- I could eat it forever, whenever! I am thinking your red curry paste must be extra spicy because this recipe isn’t too spicy, even with 2 – so I’m glad you knew your curry and only used one!

  12. Liz Golesic says

    Looks wonderful – will make tonight. Any successful alternatives to coconut milk anyone can suggest? Accommodating an allergy.

    • Jen says

      Hi Liz! I would substitute half and half – you won’t have the coconut element but all the other flavors will still taste delicious! Enjoy!

  13. Bridget Rotticci says

    I have to tell you that you now have a small following between my friends and me. EVERY recipe on this blog is amazing!! I made this soup the other night and literally could not believe how delicious it was–the best soup I have ever eaten–and I cooked it myself!! We now cook at least one of your recipes a week in my household. I LOVE how every recipe is made from scratch with multiple seasonings and most of them require fresh ingredients. Coming from a farming family, we really enjoy using our produce! I would love to see some more “healthy” entrees if you have them! I usually pick ones that have less carbohydrates for dinner. Thank you so much for providing these recipes for my friends and I to enjoy with our families!!

    • Jen says

      Hi Bridget, thank you thank you for such an awesome comment! I am thrilled you you and your friends are loving my site and my recipes! That is awesome you have a farm with so much produce. We are definitely coming into healthier eating season with less comfort food and more salads/grilling, so you should see more and more fresh recipes on my blog, but in the meantime you can always add veggies to any other recipe 🙂

  14. Claire says

    Hi there! I have a dumb question. What are the little red sliced peppers I see in the picture of this recipe and the Thai Chicken Noodle soup? I can’t identify it from the ingredient listings for either recipe. Are they a type of jalapeño? I want to try to include them when I make it.

    • Jen says

      Hi Claire! They are red jalapenos and are very spicy so I didn’t include them in the ingredient list. I would only add them if you like things very spicy! 🙂

  15. Sarah says

    Jen, I can’t wait to try all of your curry recipes! My husband will love me! One small problem, I need help! Please tell me what brand of red curry paste you use. Do you have a favorite? I think that’s the key to recreating your deliciousness! Thank you so much!

    • Jen says

      Hi Sarah! I try and use whatever ingredients are most accessible to everyone so I use the Thai Kitchen brand – it can be found everywhere! Hope this helps, enjoy!

  16. Shirley says

    Hi Jen. This is the second of your recipes I’ve made (the other the one pot chicken noodle curry soup, which I made twice in 2 weeks and just gorged on!) and loved it also. Last evening my husband kept saying, “This is great!” over and over. I’m the type of person that tries to stick to the original ingredients so I was able, without much difficulty, to find the red curry paste and Kaffir lime leaves (for those in Orange County, CA, at Thai Laos market in Anaheim where they have them frozen). You’re very inspirational and a terrific chef. I look for recipes that aren’t overly rich. I know this is a lot of work but I would like to see some nutritional info with your recipes (when you have the time :)). I’m promoting your site/soups to my friends. I’ll certainly be making more of your recipes. Shirley

    • Jen says

      Hi Shirley, thank you so much for your wonderful comment! I am so happy you stumbled upon my site and so far enjoying my recipes! You can calculate nutritional info at: Thanks for sharing my site with your friends!

  17. Praise says

    Hi! I made this dish last night and it was amazing. The curry tastes just like the one I buy from the local Thai restaurant. The only change I made was to increase the red curry paste a bit.

    Thank you!!

    • Jen says

      You are so welcome, thank YOU for taking the time to comment! I am thrilled it was restaurant quality!

  18. Diana says

    I made this for dinner tonight and it was absolutely delicious! I substituted baby bok choy for zucchini, since that’s what I had, and I think it worked. This is going into my regular dinner rotation, for sure! Thanks for such a tasty and easy dinner recipe.

    • Jen says

      You are so welcome Diana, I’m so happy you loved it! And the substitution of baby bok choy sounds delicious!

  19. Jill says

    This dish is amazing! Even my super picky children will eat it! (if I make the onions big enough to pick out haha!) When I put this on the table, I feel like I’m serving restaurant quality food (and we eat out a lot). And it’s super easy! Can’t wait to try more of your recipes! Thanks!!

    • Jen says

      YAY! I’m so happy this was a hit even with your picky eaters! and thank you so much for the compliment of being “restaurant quality!” I hope you have fun exploring my site and trying more recipes!

  20. MichaelAnn says

    This recipe is delightfully easy to prepare and tasted wonderful! Thank you for sharing it.

    • Jen says

      You are so welcome, I’m so happy you enjoyed it! Thank you for taking the time to comment!

  21. Janet Taylor says

    This was absolutely delicious! Easy to make and so full of flavor! My husband and son devoured it (as did I). My husband couldn’t say enough times that this was the best curry dish that I have ever made. And I agree. Thank you for this recipe!

    • Jen says

      YAY! Thank you for the ultimate complement of being the “best curry” – that made my day! I’m thrilled it was such a hit! Thank you so much for taking the time to comment!

  22. Leanne says

    This was the best red curry I have ever eaten and made! Best recipe ever! Thankyou so much!

    • Jen says

      Wahoo! Thank you for the ultimate compliment Leanne! I am thrilled you loved it so much!

  23. Shannon says

    This was delicious! To save time chopping garlic and ginger, I just put all of the ingredients for the sauce, including curry paste into the blender, poured on top of cooked chicken and veggies. I added a few tablespoons of peanut butter to the sauce. Topped with honey roasted peanuts and served with coconut rice. So freaking good! Will be adding this to our regular rotation!

    • Jen says

      Hi Shannon, I love your trick of blending the ingredients together and I’m sure the addition of peanut butter was outstanding – yum! I’m so happy this was a hit and a new regular!

  24. Monica says

    Hello Jen,
    I made this dish last night and both my husband and I loved it!
    It was so delicious and it tasted like what I order at the restaurant!
    Thanks for sharing this great recipe!

    • Jen says

      Hi Jen, I am so happy hear both you and your husband loved it! Thanks for taking your time to comment and I hope you find more winners 🙂

  25. janie says

    Made this tonight. It was delicious! Even my picky 11 year old and 9 year old eat seconds. Thank you, looking forward to trying more of your recipes. Any suggestion on how to make it spicier?

    • Jen says

      I’m so happy the whole fam loved it! To make it spicier you can either add chili sauce to taste at the end (like Sambal Oelek) or more red curry paste to start. Hope that helps and that you enjoy exploring my site!

      • Allison says

        Instead of the sweet chili sauce, I used a chili sauce (because that’s what I had in the fridge) and it had a nice heat to it!

  26. Brentski says

    Outstanding!!! The fish sauce and Thai sweet chili sauce really make it work. We used chicken thighs instead and substituted pineapple for the zucchini and it is a hit!!

    • Jen says

      Thank you so much for taking the time to comment, I’m thrilled you loved it so much! and I am DROOLING over the addition of pineapple and I’m sure the chicken thighs were outstanding! mmmm!

  27. Kylie Bouvier says

    Absolutely delicious recipe, was craving a yummy curry, will be making this again. Thank you.!

    • Jen says

      Hi Kylie, I am glad I was able to help with the curry craving. Thank so much!

  28. Cedie says

    I made this dish a second time and it was still good! My apartment smells of curry! Thank you for providing this recipe. I forwarded to a friend and recommended it.

    • Jen says

      Hi Cedie, I’m so happy you are loving this recipe! Thank you for taking the time to comment and for your recommendation!

  29. Shepard says

    I made this curry tonight and it was amazing! The taste is just spot on. I been looking for red curry recipe for a while, well I found it . This is a definite keeper. Iwas perfect for these cold nights we’ve been having. Thank you so much for sharing your recipe with us.

    • Jen says

      YAY! I’m so happy you finally found a keeper Red Curry Recipe! Thank you for trying my recipes and taking the time to comment!

      • julia roser says

        hi there, I have been looking for a SUPER SUPER spicy red curry and cant find it anywhere or any recipes anywhere! My hubby complains its never spicy enough at restaurants, its hit or miss and very few have literally been spicy. When I look at recipes I don’t find anything with spice! Wht can I add for maximum heat?

        • Jen says

          I would use 4 tablespoons red curry paste then add sriracha or Asian chili sauce to taste after. If it’s not hot enough, simply add more red chili sauce. Enjoy!

  30. Sarah says

    I made this tonight and it was hands down the best dinner I have made in forever. My husband said “OMG I could eat this every night!”. Delicious!! Definitely will be in our regular dinner rotation. I think it would be a great dinner to serve when we have guests too because I know it’s a winner! Thank you!!

    • Jen says

      Whoa, that is the ultimate compliment, thank you Sarah for making my day!

  31. Elisabeth says

    I love how friendly this recipe is, with similar measurements of 2 tbs! So much easier to make when I don’t have to worry about 5 different measuring spoons and what size to what! I found it very pantry friendly yet also delicious. My roommate came out of his room wondering what smelled so good. It’s made it into my meal rotation and I’m looking forward to trying even more recipes!

    • Jen says

      Thank you so much Elisabeth, it is always nice when you don’t have to fiddle with a bunch of measuring spoons 🙂 I’m so happy its made it into your rotation! I hope you have fun exploring the rest of my site!

  32. Karie says

    Can you make this with light coconut milk, or does it need to be full fat?

    • Jen says

      Hi Karie, you can definitely make it with light coconut milk, full fat will just be creamier.

  33. Kirsty says

    Hi Jen,
    This is an awesome recipe. I’m doing a dinner party and need to make it serve 10 people. Can I just double everything to get the same result? Thanks in advance!

    • Jen says

      You are so welcome Kristy! Yes, you can just double everything – enjoy!

  34. Julia says

    Do you use light coconut milk in this recipe?

    • Jen says

      I use regular coconut milk but light would also work-it just won’t be quite as creamy. You can add a little more cornstarch to help thicken it up. Enjoy!

  35. Stephanie Burris says

    Easy to make Whole 30 and utterly delicious. Love the idea of cleaning out the refrigerator! Thank you!

    • Jen says

      You’re so welcome! I’m so happy you loved it!

  36. Charlene Blengino says

    This was AMAZING! My whole family loved it. And that’s rare. Thank you for sharing this recipe with us 🙂

    • Jen says

      Yay! You are so welcome Charlene! Thanks for your awesome comment and making my day!

  37. Kelly says

    This is so good, Jen! Just like our favorite takeout spot.

    • Jen says

      Awesome, thanks so much Kelly!

  38. Emily says

    I’ve been looking for a red curry recipe that’s easy and works FOREVER and this is the one!! Thank you!

    • Jen says

      YAY! Thank you Emily! I’m thrilled your search is over!!!

  39. Sheenam @ The Twin Cooking Project says

    Landed on this recipe via Pinterest!! Definitely giving this curry recipe a try!!

    • Jen says

      Awesome! I think you will love it!

  40. Kelly says

    Made this again tonight, adding in some cubed Japanese sweet potato and carrots. It was amazing. Better than my favorite takeout place. Thanks so much for this, Jen!

    • Jen says

      That is awesome it is better than your favorite takeout! Your addition of Japanese sweet potatoes and carrots sounds divine! Thanks for taking the time to comment Kelly!

  41. Amy says

    Oh my land! I made this tonight after finally feeling brave enough to make a curry dish… AMAZING!! I will definitely make this again and again!! Cannot wait to try more of your recipes! Also, the person that suggested a blender for the sauce… genius!!

    • Jen says

      Welcome to my site! I’m so happy you were feeling brave Amy and got to reap the delicious rewards! I am thrilled you loved this Red Curry and hope you find many new favorites here!

    • Margaret Adorno says

      Hi! I can’t seem to find the blender suggestion in the Comments…could you repeat it? I love to learn techniques!


    • Rosalinda romalis says

      Hi, I’m making this right now and it does not say in the directions when to add the fish sauce, lime juice, brown sugar etc… that’s alot of ingredients I dont know when to if I even should put in! Please help because I’m already in the process of making the dish

      • Jen says

        In in step 2 – you add all the remaining ingredients: Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with ALL REMAINING INGREDIENTS. Enjoy!

        • Ann-Marie says

          This is my first ever Thai dish that I have cooked myself at home and it turned out fantastic! I have three children under the age of 6 and they loved it as well! Thank you

          • Jen says

            Yay! I’m honored this is your favorite homemade Thai recipe and that’s great your kids love it too! Thanks so much Ann-Marie!

  42. Mari says

    Can I sub shrimp instead of chicken?

    • Jen says

      Absolutely! You will want to remove them from the pan once they are cooked and then add them back in at the very end so they don’t get overcooked.

  43. Arlana says

    Hi, I will definitely try it tonight.
    I add an essential oils of Kaffir limes and sweet basil as I can not find a fresh ones. It’s just as good as a fesh ones. 🙂

    • Jen says

      Thats a great idea Arlana! I hope you love this recipe!

  44. Amanda Keenan says

    Just tried this recipe and HOLY SMOKES it was delicious! I didn’t have zucchini on hand, so I thinly sliced up broccoli stems and they were a great addition. It’s a new house favourite. Thank you.

    • Jen says

      Wahoo! Thanks Amanda, I’m so pleased it is a new favorite! It is definitely great with any veggies!

  45. Christine Kasule says

    Glad l came across this, don’t know where to start. 🙂

    Is there a recipe book available?

    • Jen says

      You are so nice! No I don’t have a cookbook, just all online recipes :).

  46. Natasha says

    I can sincerely say this is the best curry dish I have made at home! The flavours are perfectly balanced. The acidity, slight sweetness and creaminess of the coconut makes for an absolutely mouth watering dish. I substituted kale for the zucchini as that’s what I had in my fridge and it was fantastic! I definitely will be making this again. Thanks so much for the recipe!

    • Jen says

      That is awesome Natasha, thank you so much! And I love the substitution of kale – yum!

  47. Jacie says

    HI! Do you happen to know what the macros and calories are for a serving? Looks so delicious, can’t wait to try!

  48. Phil says

    Made this last night and it is absolutely delicious , the only thing I changed was I used coconut cream instead of coconut milk , the wife loved it 10/10

    • Jen says

      Thanks so much Phil for the 10/10 rating! I’m so pleased this red curry chicken was such a hit!

  49. Sara says

    Delicious! Added julienned carrrot instead of one pepper (only had one), and didn’t have sriracha or sweet chili sauce, but subbed sambal olek. Great flavour. I’m going to freeze half (without garnish or rice) and see how re-heating goes. I’m pretty sure it will be a great meal on a night shift sometime soon. 🙂

    • Jen says

      I’m so happy you loved this red curry chicken Sara! I don’t think bell peppers freeze well but the chicken/sauce should freeze great.

  50. Amanda says

    I love this recipe! Super easy and super delicious! Is it freezer-friendly, too?

    • Jen says

      Thank you Amanda! Everything freezes well except for the veggies – they will get mush but the chicken and sauce freeze great!

  51. Lisa says

    I’m nervous about the fish sauce. I’ve never used it but I don’t like anything too “fishy.” One time I had a pad Thai with my dad and he said it smelled like cat food and I’ve been afraid of fish sauce ever since!! Can I leave it out? Or is it not really fishy?

    • Jen says

      Hi Lisa, it really isn’t fishy once combined with all the ingredients (just don’t smell it first!). You can start with 1 tablespoon and go from there or you can sub soy sauce.

  52. Nicola says

    Oh. My. Gosh. I just finished my bowl of this and it was SO delicious! I spooned mine over cauliflower rice and it was absolute perfection! Thank you!

    • Jen says

      You are so welcome Nicola, I’m so pleased it was a winner!

  53. Erin Kirstein says

    Instead of sriracha, I added 2 teaspoons of chili paste and it was the perfect amount of heat. Love this recipe!!

  54. Snigdha says

    This recipe is AMAZING! Everyone that ate it tonight devoured it and I will likely be asked to make it again. So easy too! I already had every ingredient aside from fresh basil in my kitchen tonight. Thank you for sharing this! I will share with my friends too.

    • Jen says

      I’m thrilled you – and everyone else – loved this red curry recipe Snigdha1 Thank you so much!

  55. Michelle says

    Hi, I’m making this tonight, but am including kaffir lime leaves and lemongrass since I have it in my freezer.
    I was wondering what the bread is in the picture? Some sort of roti or flatbread I would assume.
    Anyway, I’m looking forward to making this! Thanks, Michelle

    • Jen says

      Hi Michelle, yes it’s a flatbread which I love to soak up the sauce with. I hope you loved the red curry!

  56. Margaret Adorno says

    I haven’t made this yet but it seems like 1 can of coconut milk seems low for 4 servings. When I get red curry in Thai restaurants usually there’s a sort of tureen with a substantial amount of the curry “gravy” (so to speak). I know I can add more coconut milk if I want, but am curious if others feel there was enough for 4 people.

    • Jen says

      Hopefully others can weigh in to help you out but I would say there is enough for 4 people but not restaurant size portions.

  57. Kaye says

    Amazing Red Curry, so easy and so delicious. Will be definitely be trying more of your recipes. Thankyou so much for sharing with us.

    • Jen says

      You’re so welcome, I’m so happy you loved it! I hope you enjoy exploring my site!

  58. Sarah says

    Just made Thai red curry for the 1st time and it was a big hit! The recipe was really easy and very flavourful. Thanks!

    • Jen says

      Thanks for taking the time to comment Sarah, I’m so pleased you love it!

  59. Rachel says

    Can you make this ahead of time in the crock pot? Just started prepping the ingredients and realized it was on the skillet, not crockpot! Thanks!

    • Jen says

      Hi Rachel, I haven’t tried it in a crockpot, but I don’t see why not! I would add the bell peppers until the last 30-45 minutes then cook on high until they reach desired tenderness. If add them at the beginning they will get mushy. Enjoy!

  60. Katie says

    I commented on this post on FB and shared it, but I just wanted to come on your website to say how good this was! I made it tonight. It was a last minute decision because some of my kids were sick this week and my meal plans hadn’t worked out with sick, cuddly kids. We have a family of six, so I used 2 lbs of chicken thighs, chopped cremini mushrooms, and I used garlic chili paste instead of the sweet chili sauce. It’s what I had in the pantry. I skipped the sriracha because of my little kids. My husband topped our dishes with it. My kids are 9, almost 8, 4, and 2 years old. They all loved this! Everyone but the baby had seconds! Thank you for the delicious meal! I’ve made other things from your website before and really appreciate all the work you put into creating delicious, healthy food!

    • Jen says

      Thank you so much for your wonderful comment Katie! I’m thrilled the entire family – even your young kids! – all enjoyed this red curry! I hope everyone is on the mend!

  61. TERI C says

    This is a wonderful recipe! I doubled the sriracha, because we like spicy food. Will definitely make again.

    • Jen says

      Awesome, thanks so much Teri!

    • Robin says

      This is one of the best recipes I have ever made. My family loved it! I will make this at least once a month from now on! Thank you so much for sharing.

      • Jen says

        I love hearing that Robin! Thank you so much!

  62. Will says

    I have been making thai red curry for years and this was the best one I have ever made. I didn’t use chicken but added shrimp to it instead. This will be my go to recipe. Can’t wait to check out the other recipes on this site.

    • Jen says

      Thanks Will, I love hearing that!

  63. Kristin says

    Thanks so much! This is going to be a staple! It was delicious!

    • Jen says

      Thank you so much, Kristin! I am so happy this recipe is a new staple for you! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!

  64. Kristin Cha says

    This is now a favorite of my husband and I, and a win with flavors so fantastic that I actually enjoy the veggies (sometimes I’m a kid when it comes to eating veggies). My husband is from Malaysia and says this is one of the best curries he has ever had! this is a staple I will be making for a long time! Thank you!

    • Jen says

      Thank you so much, Kristin, what a generous review! I am so happy this recipe was a hit! 🙂 I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!

  65. Adriana Clark says

    Second time I have made this and it’s so good! I forgot to defrost chicken and used shrimp instead. Unfortunately, the shrimp ended up being overcooked because I started cooking them when the recipe indicates the chicken should be cooked (totally my fault because I know shrimp cook fast; I’m still a fairly new home cook) Anyway, at what stage would you recommend shrimp be added to prevent overcooking?

    • Jen says

      Hi Adriana, shrimp take 4-5 minutes, so I would add after you start simmering the sauce. I hope that helps!

  66. Chuck says

    It was WONDERFUl! Thanks for sharing. Found fresh Kafffir lime leaves at a local Asian market… they were AMAZING! Will definitely make again.

    Got any more good recipes!

    God Bless!

  67. Dianne says

    My first attempt at a Thai curry and it was delicious! Will definitely be making it again.

    • Jen says

      I love hearing that, thanks so much Dianne!

  68. Laurel says

    Wow! Wow! Wow!
    This recipe is fabulous!
    I didn’t have the orange bell pepper or zucchini, but subbed a green pepper and some snap peas. Also no tofu or chicken (that wasn’t frozen)–so used some cooked shrimp. Added the shrimp last–just to heat it through.
    The mix of ingredients worked beautifully with no one flavor overriding another.
    Thank you for the GREAT recipe.

    • Jen says

      Thank you so much Laurel for your awesome comment! I ‘m so pleased you will still able to make this red curry with substitutions and that it turned out so well!

  69. Sofia says

    This recipe was so forgiving, my first time making it. I made several variations and it still turned out amazing. I didn’t need to the brown sugar and I added oyster sauce instead of fish sauce. I made mine with prawn instead of chicken. My only suggestion to people who want to try out this recipe is to taste it before you add any ingredients. Hold back on ingredients like sugar, soy sauce and fish sauce. Add everything one tablespoon at a time and taste it each time you add a new ingredient . Good luck 😉 Thank you so much for the recipe !!

    • Jen says

      You’re so welcome, I’m so happy it was a winner! I’m guessing you didn’t need the brown sugar because you omitted the fish sauce – it definitely needs it to balance it if using.

  70. Susan Donohue says

    Thank you so much for sharing this wonderful, flavorful recipe. I made it with shrimp, adding the shrimp when you suggested. Blew me and my guests away! Making it again tomorrow night for two of my friends. Thank you again for sharing your expertise! I look forward to making more of your recipes.

    • Jen says

      You are so welcome Susan, I’m so happy it was such a hit shrimp! And welcome to my site! I hope you have fuu exploring and hopefully find many new favorites!

  71. Debby says

    I so look forward to your recipe posts. You are by far my most favorite. In most of your Thai dishes you show the dish with round slices of a chili pepper (I presume) but no where is it ever listed in the ingredients. Could you please list what it is? Thank you.

    • Jen says

      Thank you for your kind words Debby! The chili peppers are just a garnish for aesthetics but feel free to add them if you like 😉

  72. Phil says

    I made the Thai red curry chicken last night and it is absolutely delicious, I will be making this on a regular basis it’s that good, the Mrs loved it and couldn’t get over how good it tasted. So to anyone who loves Thai food give this a go, you won’t regret it ⭐️⭐️⭐️⭐️⭐️

    • Jen says

      Thank you so much for the 5 star review Phil! I’m thrilled you both loved it so much!

  73. Ruth S Van Dyne says

    OMG, I made it last night and couldn’t stop eating it. Sooooo good! Have leftovers for two more meals and am looking forward to that….plus making your other Thai recipes Thank you so much for bringing memories of Thailand into my home.

    • Jen says

      You’re so welcome Ruth, I’m so happy you loved it! I’m also excited for you to try my other Thai recipes!

  74. Haley Dresser says

    First time making this recipe and it was absolutely lovely. Thank you for this!

    • Jen says

      You’re so welcome Haley! Thanks for taking the time to comment!

  75. Megan says

    This had great flavor! I followed the recipe exactly. For some reason, mine was more of a sticky sauce than a creamy sauce like yours appears. I haven’t really cooked with coconut milk before and mine was separated and I didn’t warm it to remix it before using in recipe. You think that may be why?

    • Jen says

      Hi Megan, I’m sorry your sauce was sticky, that is so odd! I can’t think why it would have been that way – perhaps accidently using too much cornstarch or the brand of coconut milk? Recombining the coconut milk before using shouldn’t be a factor, but you can definitely try it. I also recommend using Chaokoh coconut milk for super creamy sauce. good luck!

      • Megan says

        Ok, so I got your suggested coconut milk and tried again- huge difference! So so good! Thank you!!

        • Jen says

          YAY! I’m so pleased you actually purchased Chaokoh and that it worked! Thanks for following up Megan!

  76. sara says

    This was absolutely delicous, thank you!!

    • Jen says

      You’re so welcome Sara!

  77. Monica says

    Absolutely 10/10. Made this and added mushrooms, green beans, and bamboo shoots. Did not add fish sauce. It was perfection. I had my sister try it and she made me go to the grocery store at 8pm to buy all the ingredients so I could make it with her at her house for her family of 5 for the next day for lunch. This is up there with my favourite dishes to make now!

    • Jen says

      Thanks so much Monica, I’m thrilled it is a new favorite recipe! All your veggie additions sound fabulous!

  78. Sue D., Canada says

    Hi Jen, you are my favourite site for a number of reasons. First, I love your recipes and especially this Thai dish. I will make it tomorrow night for my son and know he will love it too. Your recipes have guided me, and inspired me to try different spices. I believe your ability to combine spices is one of your best strengths. I also appreciate your many recipes from different cultures, again I believe they have nudged me out of my comfortable rut. Finally, your recipes are not overly complicated and your pictures and in depth instructions are very helpful.

    • Jen says

      Thanks for making my day Sue, I’m honored my site is your favorite! I’m so glad you find the information helpful and the recipes different and delicious! I love trying new flavors so I’m so glad you’re enjoying them too!

  79. L says

    Really, really good! I forgot the lime at the grocery store so had to make due with lemon. Luckily, I had some lime leaves in the freezer, so I threw a handful in with the bay leaf. I also minced 2 red Thai peppers and added them with the garlic. I didn’t add zucchini. Instead, I used this as an opportunity to clean out my veggie drawer & added yellow bell pepper, green beans & carrots. This will replace my old red curry recipe. Thank you!

    • Jen says

      You’re so welcome, I’m so pleased it made the cut! I love how you were able to clean out your veggie drawer, sounds delish!

      • Ang says

        Hi! I plan on pairing this with rice, and I have to feed 4 adults and 2 young kids. Will this be enough, or should I double?

        • Jen says

          I think it depends on how big your eaters are. It is enough for everyone to have one serving, but if they want seconds, I would 1 1/2 or even double the recipe – the leftovers are even better! You can easily scale the ingredients by using the sliding scale that pops up when you click on the number of servings. Enjoy!

  80. Tammy J says

    Very easy and soooo tasty! Next time I hope to use chinese eggplant in place of the zuchini. I also added pineapple chunks as I like that sweet and spicy combo! Thank you for such an easy and tasty recipe!

    • Jen says

      Mmmmm, I love pineapple, great addition! Thanks for taking the time to comment Tammy, I’m so pleased you loved it!

  81. Laura says

    Third time making this and each time I do my husband tells me how amazing it is! I love how flavorful it is. I make it exactly as written. It’s has all the elements needed for the perfect bite, salt, acid, fat, and heat.. so perfect.

    • Jen says

      Thanks so much Laura, I’m so pleased it’s a repeat winner!

  82. Sarah J Campbell says

    Was quick and wonderful!!!

  83. Adriana says

    Could you substitute lentils for the chicken? Adding them after you add the coconut milk.

    • Jen says

      Hi Adriana, lentils take much longer to cook so I would only add cooked lentils if using.

  84. Kelsi says

    This looks delicious! Is there a nutrition breakdown of if?

    • Brenda Frauenhoff says

      I’m making meals for a friend. Could you freeze this?

      • Jen says

        That’s so nice of you! The chicken and sauce will freeze well and the bell pepper will freeze pretty well. The zucchini tends to get a little mushy so you may want to replace it with carrots, broccoli or cauliflower. Good luck!

  85. Cassady Stewart says

    This has become a staple over the last handful of years. It’s so comforting and full of flavors! We love this one at our house. I don’t make a lot of repeat recipes because I like to change things up but this has made it into our meal plan every month! Bravo!

    • Jen says

      Thanks so much for the rave review Cassady! I’m so pleased this is a repeat favorite!

  86. Jessamy says

    Made this tonight for dinner. It was delicious but I think next time I will double the garlic and ginger – it felt like it needed even more flavour!

  87. Jillian says

    Yum yum yum! I was nervous with it being a red curry that it would be spicy but it wasn’t at all and was so flavorful! I added a couple small potatoes from my garden as well and it was *chef’s kiss*

    • Jen says

      That’s what I like to hear, thanks so much Jillian!

  88. Kate Free says

    Love the Thai Red Curry!!! Easy, and delicious!

    • Jen says

      Thank you so much, I’m so pleased it was a it!

  89. Nabila says

    Made this today and it was absolutely delicious. I decided to do the velvetting technique not sure if that was necessary? And i seasoned it with garlic powder and rice wine. I then stir fried the veggies and later combined everything together the red curry paste along with the coconut milk etc.. i felt like it took me forever to make this meal lol but the flavor was phenomenal. It wasn’t spicy and it wasn’t sure what else to add at the end to turn up the heat ?

    • Jen says

      Hi Nabila, I’m so glad you liked it! The velveting technique isn’t necessary if using thinly sliced chicken and is more used in Chinese cooking, but it’s always tasty! To add heat, add your favorite chili sauce or chili garlic sauce like Huy Fong or Sambal Oelek or cayenne pepper or red chili flakes to taste.

    • Gijs says

      Can I just ask: I happened to find kafir leaves at my local store. What do I substitute that for? Just the lime juice? Thanks in advance!
      Grt Gijs

      • Jen says

        You would omit the bay leaf and lime juice. After you taste the curry at the end, you can decide if you want to add some additional lime juice. Enjoy!

        • Gijs says

          Sorry, I should have asked right away.. how many leaves would you recommend in this recipe if I substitute it for the bay leaf and lime juice? Around 1 pair (2 leaves)? Thank you!

          • Jen says

            Sorry I’m just responding, we moved a coupled days ago, so things have been crazy! I would use 4 leaves.

      • Nabila says

        Perfect thanks so much! Love all your recipes so much.

        • Gijs says

          Perfect! Thanks for the reply! I made this a few days ago and this is going in my favourites! Yum!!

          • Jen says

            I’m so pleased it was a hit, thanks so much!

  90. Joanna says

    This recipe was OUTSTANDING. It was so good. I followed the recipe exactly, since I now have my own permanent stock of “Carlsbad Cravings” ingredients. I felt like I was at a Thai restaurant, but 100x better. Love it!

    • Jen says

      Thank you so much Joanna, I’m honored it was restaurant quality! And I love that you have your own stock of repeated ingredients!

  91. Miriam says

    This is pretty good. I added a few different veggies. I also doubled the other ingredients items and kept the same amount of coconut milk ( I had double the amount chicken). I added lemon grass paste as it almost tastes like Tom Kha Gai to me.

  92. Sue says

    Bay leaves ?never heard of putting it in ThaiCurry!!!!!!!Geez! To each it’s own but Thai would never do that!

    • Jen says

      Hi Sue, it is a substitution along with thyme and lemon zest for kaffir lime leaves.

  93. michelle says

    Wow!! So good!! I used strips of beef I had on hand in the fridge that needed using instead of chicken. It was wonderful! I’m wanting to try chicken next. I used a mild red curry paste (Thai Kitchen) and it was not too spicy at all. I topped with fresh basil and it was as beautiful as it was tasty.

    • Jen says

      I’m so pleased you loved it Michelle and it sounds super tasty with beef!

  94. Megan Williams says

    This is my absolute favorite meal OF ALL TIME! I probably make it every two weeks! I just wanted to say thank you for sharing it. All your recipes are great.

    • Jen says

      WOW! I’m so honored that it’s your favorite! I appreciate you taking the time to let me know!

  95. Susan says

    Delicious. Changed it up a bit, did t have red paste but I had green and it worked great

    • Jen says

      Thank you! I’m so glad it was an easy substitute!

  96. Carol says

    LOVE this recipe ! It is one of my favorites !

    • Jen says

      Thanks Carol!! I’m so pleased you enjoy it!

  97. Nicole says

    INCREDIBLE! Our family loves Thai, and this is undoubtedly restaurant-quality red curry at home! I subbed coconut aminos instead of soy sauce, and coconut sugar instead of brown sugar using the same quantities as listed in the ingredient list. Also subbed chopped fresh Thai basil instead of dried basil (as well as at the end with the other fresh herbs). THIS DISH IS OUTSTANDING. We like heat, so I’ll increase the amount of curry paste – or maybe add in Thai chilies to the dish while it cooks in the future.
    We literally gobbled this up and planning to make it again tonight. Thank you!

    • Jen says

      What a compliment!! I’m so glad it was such a hit with everyone!