Traditional Thai Red Curry Recipe

Red curry paste: A spicy and aromatic paste made from red chilies, garlic, lemongrass, and other herbs and spices.

Coconut milk: A creamy liquid made from the grated meat of coconuts, adding richness to the curry.

Chicken breast: Sliced, lean protein that cooks quickly and absorbs the curry flavors.

Mixed vegetables: A variety of vegetables such as bell peppers, carrots, and snap peas, adding texture and nutrition.

Fish sauce: A salty, savory sauce made from fermented fish, essential for authentic Thai flavor.

Brown sugar: Adds a touch of sweetness to balance the spicy and savory elements.

Thai basil: Fresh herb with a unique, slightly spicy flavor, used as a garnish to enhance the dish.

When cooking red curry paste, it's essential to heat it in the pot for 1-2 minutes before adding any liquids. This step helps to release the full depth of flavors and aromas from the spices and herbs in the paste. Make sure to stir continuously to prevent burning and ensure even cooking.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a milder flavor but can still provide a rich, aromatic base for the curry.

• red curry paste - Substitute with green curry paste: Green curry paste is spicier and has a different flavor profile but can be used if you prefer a hotter curry.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the creamy texture and flavor of coconut milk for those who are allergic to coconut.

• coconut milk - Substitute with evaporated milk: Evaporated milk can provide a similar creamy texture, though it lacks the coconut flavor.

• sliced chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs the flavors of the curry well.

• sliced chicken breast - Substitute with shrimp: Shrimp can add a different protein option that pairs well with the flavors of Thai curry.

• chopped mixed vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and can be used if fresh vegetables are not available.

• chopped mixed vegetables - Substitute with zucchini and bell peppers: Zucchini and bell peppers can add a fresh and colorful variety to the curry.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, making it a good alternative for those who are vegetarian or allergic to fish.

• fish sauce - Substitute with tamari: Tamari is a gluten-free soy sauce that can be used as a substitute for fish sauce.

• brown sugar - Substitute with palm sugar: Palm sugar is traditionally used in Thai cooking and can provide a more authentic flavor.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor to the curry.

• fresh thai basil - Substitute with regular basil: Regular basil can be used if Thai basil is not available, though it has a slightly different flavor.

• fresh thai basil - Substitute with cilantro: Cilantro can add a fresh, herbaceous note to the curry as an alternative to Thai basil.

• Allow the red curry to cool to room temperature before storing. This prevents condensation, which can lead to a watery texture and spoilage.
• Transfer the curry into airtight containers. For best results, use containers that are just the right size to minimize air exposure.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the curry within a safe timeframe.
• Store the curry in the refrigerator if you plan to consume it within 3-4 days. The flavors often meld and deepen over time, making it even more delicious.
• For longer storage, place the curry in the freezer. It can be stored for up to 3 months without significant loss of flavor or texture.
• When freezing, consider portioning the curry into single-serving sizes. This makes reheating more convenient and reduces waste.
• To reheat, thaw the curry in the refrigerator overnight if frozen. This ensures even reheating and maintains the integrity of the chicken and vegetables.
• Reheat the curry on the stovetop over medium heat, stirring occasionally. Add a splash of coconut milk or water if the curry has thickened too much during storage.
• Avoid reheating the curry multiple times. Instead, only reheat the portion you plan to consume to maintain the best flavor and texture.
• Garnish with fresh thai basil just before serving to revive the vibrant flavors and add a touch of freshness.

• Gently reheat the red curry on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. Add a splash of coconut milk or water if the curry appears too thick.
• Use a microwave-safe dish to reheat the curry in the microwave. Cover the dish with a microwave-safe lid or wrap to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.
• For a quick and even reheating, use a double boiler. Place the curry in a heatproof bowl over a pot of simmering water. Stir occasionally until the chicken and vegetables are heated through.
• If you have an air fryer, place the curry in an air fryer-safe dish and heat at 300°F (150°C) for 5-7 minutes, stirring halfway through to ensure even heating.
• For a more traditional approach, reheat the curry in a wok over medium heat. Stir continuously to prevent burning and ensure even heating. Add a bit of coconut milk or water if needed to maintain the desired consistency.

• Large pot: Essential for cooking the curry paste, coconut milk, chicken, and vegetables together.

• Wooden spoon: Ideal for stirring the curry paste and other ingredients without scratching the pot.

• Measuring spoons: Necessary for accurately measuring the red curry paste, fish sauce, and brown sugar.

• Measuring cup: Useful for measuring the coconut milk and chopped mixed vegetables.

• Chef's knife: Important for slicing the chicken breast and chopping the mixed vegetables.

• Cutting board: Provides a safe surface for slicing and chopping ingredients.

• Ladle: Handy for serving the hot curry into bowls.

• Rice cooker: Convenient for cooking rice to serve with the curry.

• Serving bowls: Used to present the finished curry dish.

• Tongs: Useful for handling the chicken pieces while cooking.

• Mixing bowl: Can be used to hold the chopped vegetables before adding them to the pot.

Prep ingredients in advance: Chop mixed vegetables and slice chicken breast the night before to save time.

Use pre-made curry paste: Opt for store-bought red curry paste to cut down on preparation time.

Cook rice simultaneously: Start cooking your rice while preparing the curry to have everything ready at the same time.

One-pot cooking: Use a large pot to cook everything together, reducing the number of dishes to clean.

Quick simmer: Keep the heat at medium-high to bring the coconut milk to a simmer faster.