What is the best Thai red curry paste to use for authentic flavor?

Maesri brand red curry paste is widely recommended for its authentic taste. It has a balanced flavor that’s less sweet and includes traditional ingredients like red chili, garlic, lemongrass, and galangal. You can find it in Asian grocery stores or some large supermarkets. For best results, sauté the paste in oil with garlic and ginger before adding other ingredients to bring out deeper flavors.

Can I make Thai red curry gluten free and vegan?

Yes, you can make Thai red curry gluten free by using gluten-free tamari instead of soy sauce. For a vegan version, choose red curry pastes labeled vegan, as some contain shrimp paste or fish sauce. Brands like Thai Kitchen and Maesri offer vegan options. Use full-fat canned coconut milk to get a creamy consistency without animal products.

What vegetables work best in Thai red curry, and can I swap them?

Common vegetables in red curry include bell peppers, bamboo shoots, and green beans. You can swap these with broccoli, mushrooms, zucchini, or diced squash. Just cut vegetables into uniform small pieces for even cooking and adjust simmer time based on sturdiness—for example, butternut squash may require longer cooking.

How can I reduce the spiciness if my Thai red curry is too hot?

To tone down the heat, add more coconut milk to mellow the spice. If the curry already has a thin sauce, remove some liquid before adding fresh coconut milk to avoid watery texture. You can also balance spiciness with a small pinch of sugar, which softens sharp heat and adds depth.

Is it safe to freeze Thai red curry, and how should leftovers be stored?

Thai red curry freezes well when stored in an airtight container. For best quality, use within one to two months. Cool the curry completely before freezing. In the fridge, store leftovers in sealed containers and consume within three days. Reheat gently on the stove or microwave, stirring occasionally to maintain the sauce’s texture.

Thai Red Curry Recipe With Chicken For Easy Weeknight Meals

Name: Thai Red Curry
Prep time: PT-493978H23M46S
Cook time: PT-493978H23M46S
Total time: PT-493978H23M46S
Cuisine: Thai
Ingredients: 5 to 6 tablespoons Thai red curry paste; 2 large garlic cloves, minced (for store-bought paste); 2 teaspoons fresh ginger, finely grated (for store-bought paste); 1 tablespoon lemongrass paste or finely chopped fresh lemongrass (for store-bought paste); 3 tablespoons vegetable oil (canola, peanut, or coconut oil); 1 cup chicken broth or stock (or water for vegetarian/vegan); 400 ml full-fat coconut milk; 6 kaffir lime leaves; 1 tablespoon sugar (white, brown, or palm); 2 teaspoons fish sauce (or tamari/soy sauce for vegetarian/vegan), plus more to taste; 350 grams boneless, skinless chicken thighs, sliced into 3/4 inch pieces; 150 grams pumpkin or butternut squash, cut into 1.5 cm cubes; 120 grams green beans, trimmed and cut into 5 cm pieces; Optional additional vegetables: bell peppers, carrots, bamboo shoots, kale, broccoli; 12 Thai basil leaves (or regular basil); Optional garnishes: fresh red chili slices, fresh coriander/cilantro leaves, Thai chiles; Jasmine rice or brown jasmine rice, cooked, for serving

Ingredients

Scale

5 to 6 tablespoons Thai red curry paste
2 large garlic cloves, minced (for store-bought paste)
2 teaspoons fresh ginger, finely grated (for store-bought paste)
1 tablespoon lemongrass paste or finely chopped fresh lemongrass (for store-bought paste)
3 tablespoons vegetable oil (canola, peanut, or coconut oil)
1 cup chicken broth or stock (or water for vegetarian/vegan)
400 ml full-fat coconut milk
6 kaffir lime leaves
1 tablespoon sugar (white, brown, or palm)
2 teaspoons fish sauce (or tamari/soy sauce for vegetarian/vegan), plus more to taste
350 grams boneless, skinless chicken thighs, sliced into 3/4 inch pieces
150 grams pumpkin or butternut squash, cut into 1.5 cm cubes
120 grams green beans, trimmed and cut into 5 cm pieces
Optional additional vegetables: bell peppers, carrots, bamboo shoots, kale, broccoli
12 Thai basil leaves (or regular basil)
Optional garnishes: fresh red chili slices, fresh coriander/cilantro leaves, Thai chiles
Jasmine rice or brown jasmine rice, cooked, for serving

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Instructions

1. Heat oil in a large, heavy-based skillet over medium-high heat.
2. Add curry paste; if using store-bought paste, also add garlic, ginger, and lemongrass paste. Cook about 2 minutes until fragrant and paste thickens slightly.
3. Stir in chicken broth (or water) and simmer rapidly for 3 minutes until the liquid reduces by half.
4. Add coconut milk, kaffir lime leaves, sugar, and fish sauce or tamari; stir to combine.
5. Add sliced chicken (or tofu) and spread evenly. Simmer on medium heat for 8 to 10 minutes until chicken is cooked through and sauce thickens to a pourable, gravy-like consistency.
6. Add pumpkin (or butternut squash), green beans, and any additional vegetables; stir and cook for a further 3 to 10 minutes, until vegetables are tender but still retain some bite.
7. Remove from heat and stir in Thai basil leaves and fresh lime juice or rice vinegar to brighten flavors.
8. Taste and adjust seasoning with more fish sauce (or tamari), sugar, or lime juice as needed.
9. Serve hot over steamed jasmine or brown jasmine rice, garnished with fresh coriander, chili slices, or Thai chiles as desired.

Last Step:

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Notes

🥥 Use full-fat coconut milk for a rich, creamy sauce.
🌿 Kaffir lime leaves add essential citrus aroma; fresh preferred but dried can substitute.
🍗 Chicken thighs yield juicier results than breast but both work.

Author: Brandi Oshea
Prep Time: 5 to 10 minutes
None: 0 minutes
Cook Time: 20 to 30 minutes
Category: Main Course
Method: Simmering
Cuisine: Thai
Diet: Gluten-Free

Nutrition

Serving Size: 1 bowl
Calories: 530
Sugar: 7g
Sodium: 700mg
Fat: 35g
Saturated Fat: 22g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 44g
Cholesterol: 110mg