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. It's always a crowd pleaser! Using store bought curry paste is totally find and makes this a quick weeknight meal, but if you love to DIY, I also have a homemade red curry paste recipe for you!
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Ingredients and Notes
Here are ingredients you'll need and important notes about them. For amounts, see the full recipe card below.
- Red curry paste - Using store bought red curry paste is fine, most Thai people do! BUT it's important to choose a good brand as that can make or break your curry. I recommend Maeploy, Aroy-D, or Namjai in that order, and you can see my full review of red curry paste here. If you're feeling ambitious, you can absolutely make your own! Here's my homemade Thai red curry paste recipe.
- Coconut milk - This is what makes the curry rich and creamy, and it's important to use good quality, full-fat coconut milk. See this post on 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 or at the very least low-sodium because the curry paste and fish sauce are both quite salty already.
- Fish sauce - fish sauce is the key seasoning for all Thai curries! If you're allergic to fish, soy sauce can be used instead. It's important to choose good quality fish sauce, and you can read more about how to choose good fish sauce here.
- Palm sugar - it is traditional to use palm sugar, but light brown sugar or granulated sugar are fine substitutes in this case because the curry is strongly flavoured, so it won't much much difference.
- Kabocha squash - I love using kabocha squash for red curry as the creamy sweetness pairs so well with the curry. However, feel free to substitute other vegetables - Thai eggplant and bamboo shoots are common vegetables for Thai curries.
- 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.
How to Make Thai Red Curry Chicken
Here's a bird's eye view of the process. For full instructions, see the recipe card below, and I also recommend watching the video tutorial to ensure success!
- Wash the kabocha squash and slice off any woody blemishes off the skin, but otherwise the skin can be left on. Remove the seeds and cut into bite-sized cubes. (If you have leftover squash, try using it in this stir-fry recipe.)
- 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.
- Add the chicken and toss to mix with the paste and add the remaining coconut milk.
- Add the chicken stock, half of the fish sauce, and the palm sugar, then simmer for about 8 minutes.
- Add the squash, then simmer on low heat for another 6-8 minutes or until the squash is cooked through.
- Taste the sauce and add more fish sauce as needed. Be sure the make it strong-tasting as it'll be served over plain rice.
- Turn off the heat and stir in Thai basil and red peppers, if using. Enjoy!
Substituting Other Proteins
Anything and everything, but make sure you change the cooking time to match your protein of choice! Everything works with red curry - pork, beef, seafood, you name it.
You can check out my pineapple red curry recipe and a vegan red curry with tofu here as examples. 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.
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.
Substituting Other Vegetables
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: Thai eggplant, pineapple, winter melon, and bamboo shoots (see the green curry recipe for how to deal with bamboo shoots).
IMPORTANT: Before you change the protein and veggies...
If you're going to use different proteins or vegetables, make sure you adjust the cooking time accordingly. Some cuts of beef takes hours to braise, but shrimp and chicken breast only want to be cooked for 1-2 minutes. The instructions in this recipe only works with chicken thigh!
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?
Homemade red curry paste can taste better, but 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 in order to make "legit" curry, 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. Go to any markets in Thailand and you'll see mounds of curry pastes people but in bulk.
Making curry paste from scratch is not something I'd do on a weeknight. Even if you're using a power tool to help as shown in my red curry paste recipe, 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! There are some very good curry pastes on the market that can rival homemade ones.
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.
Which Brand of Curry Paste is the Best?
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, but it's heavy on the salt), Aroy-D (vegan), and Namjai. See my full review of red curry paste here. Blue Elephant, available in the UK, is also pretty good.
I do not recommend Thai Kitchen as it is very weak. I would use it only if you're cooking for kids or people who cannot handle spice at all (cuz it is not spicy at all), and I would use double the amount the recipe calls for.
Authentic Thai Red Curry with Chicken
Ingredients
- 2 cups kabocha squash, bite-sized pieces (see note 1)
- 1 ½ cup coconut milk
- 3½-5 tablespoon red curry paste, store bougth, or recipe below (see note 2)
- 1 lb chicken thigh, boneless, skinless, 1.5-inch cubes
- 1 cup chicken stock, unsalted or low sodium
- 2 tablespoon fish sauce
- 2-3 tablespoon palm sugar, finely chopped
- 1 cup Thai basil leaves
- ¼ red bell pepper, julienned (optional for colour)
Red Curry Paste
- 0.4 oz mild dried chilies, such as guajillo or puya, see note 3
- 0.2 oz spicy dried chilies, such as arbol, see note 3
- 1 teaspoon coarse sea salt
- ¼ teaspoon white peppercorns
- ¼ cup chopped shallots
- 3 tablespoon chopped garlic
- 3 tablespoon finely chopped lemongrass, from the bottom half
- 1 tablespoon finely chopped galangal
- 2 chopped cilantro roots, or sub 6 cilantro stems
- 1 teaspoon chopped makrut lime zest, see note 4
- 1 teaspoon fermented shrimp paste (gapi)
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Notes
- To prep kabocha, halve the squash, scoop out the seeds, then cut the half into 1-inch thick wedges. Then cut each wedge down into ½ inch thick pieces. No need to peel the skin, but if there are woody blemishes you can shave those off.
- 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.
- Mild dried chilies are added for colour and flavour, while the spicy ones are added to customize the paste's heat level. 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, 3½-5 tablespoon red curry paste
- Add the chicken and toss to mix with the paste. Add the remaining coconut milk and the chicken stock. Season with 1 tablespoon (15 ml) of the fish sauce and the palm sugar, then simmer for about 8 minutes.1 lb chicken thigh, 1 cup chicken stock, 2 tablespoon fish sauce, 2-3 tablespoon palm sugar
- Add the kabocha squash and simmer for about 6-8 minutes, or until the squash is fully cooked and can easily be pierced through with a fork. Be careful not to overcook the squash or it’ll turn to mush.2 cups kabocha squash
- Remove from heat and adjust seasoning with the remaining fish sauce as needed; different brands of curry pastes have different amounts of salt, so it is important to taste and adjust. Stir in Thai basil and red pepper, if using. Serve immediately with jasmine rice.1 cup Thai basil leaves, ¼ red bell pepper
Red Curry Paste
- Cut chilies into chunks, remove the seeds, then grind in a coffee grinder until fine.0.4 oz mild dried chilies, 0.2 oz spicy 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 finely chopped lemongrass, 1 tablespoon finely chopped galangal, 1 teaspoon chopped makrut lime zest, 2 chopped 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 fermented shrimp paste (gapi)
MagicMike says
I’ve used a handful of your recipes and have had so much success with them. I used to be intimidated about making Thai food at home but now I look forward to it. Green and red curry, pad kra pao are my go to’s. They come out better than my local Thai joints. Thanks so much.
Charlie says
I followed your recipe as written. The results were nothing short of amazing! My family absolutely loved it and there were no leftovers! Everyone can't wait until I make it again, so I'll need to double the recipe next time. Just wanted to say thanks.
Allan says
Pailin, thanks again for an incredible recipe!
I just wanted to leave a comment about how I used fresh chillies as well as dried - maybe someone else finds it helpful.
So, I had so many fresh red chillies I decided to press ahead and make this curry even though I didn't find much info online about using fresh instead of dried.
I added 50g fresh milder chillies (without seeds) and 20g fresh red thai chillies — 50% with seeds out. At the last minute though I saw a comment on this page where you had said to another user that it would be possible to use fresh chillies but the taste would be different. So I had mini panic and managed to get 4-5g of dried red dundicut (less spicy than thai chillies) and I added them without seeds to the mix. Crazy, right? 🙂
Anyway - the overall curry was so damn delicious and a perfect super spiciness level that I like! It was fun to experiment but I have ordered some dried chillies online and will try the recipe again soon just using them.
Pailin Chongchitnant says
Glad it worked out and thanks for sharing! They taste different, but definitely both are good! We use fresh chilies in some Thai curries in Thailand, just not this one.
Carol Puri says
Could I substitute sweet potato for squash
Pailin Chongchitnant says
Absolutely, but cooking time may be slightly different.
Sheree says
I made this, followed instructions closely and even trimmed excess fat from the chicken thighs, but mine was much more oily than what I've gotten in restaurants? Could it be because I made a double recipe?
Pailin Chongchitnant says
So there SHOULD be some amount of oil on the top of the curry, that's how Thai curries are because the coconut milk has separated from when you reduce it in the beginning, plus the fat from the chicken. In restaurants they often skip this step because some customers don't like to see oil on the surface. If you don't like the oiliness, simply skim it off the surface at the end 🙂
Ryan says
Made this for a large group of 40 but followed the instructions and it was so good. Everyone grabbed seconds and some took leftovers home. The best part of this recipe is the specific instructions on the types and brands of ingredients that are required for a declicious result. The cooking steps were also really easy to follow. Would highly recommend.
Christeen says
Delicious, nutritious, and easy! I used tofu and edamame beans instead of chicken and it was so good. I love how quick it all comes together so is perfect for busy days. Thank you!!
Lisa says
Thai red curry ! Yummy best recipe yet will make this again for sure
Rod Blomley says
Hello there my favorite chef, going to try to make the Red curry paste ,if I can find the ingredients in northern BC!! Thank you very much for your recipes and your show, you’re awesome!!!!
Karyn Hoadley says
Loved the extra notes on where and what to buy e.g red Thai paste. Or how to make it from scratch.
Easy and clear instructions to follow to look forward to trying the next recipe. Karyn
Susan Wilkes says
Where can I find Mae Ploy curry paste?
I’ve looked at T&T I did buy AROY-D & it good but would like to try the other one. Love your recipes.
Pailin Chongchitnant says
I've seen it at New Fresh and My Tho on Kingsway. Locations are on the map of Asian stores on the site 🙂
Sheree says
I got mine from Amazon, they have a set of three with red, green and yellow.
Russ says
Hello,
My coworker recommended this recipe. It couldn't have worked out any better. Easy to follow instructions. And complete explanations of every step and item.
Made it tonight and the family loved it. I will be making this again.
Christa says
I have some chicken thighs to use up and have some very red curry paste. Most recipes simply call for too many ingredients I don’t have on hand so I searched out something simpler, but not too minimal. I made a paste of some garlic and ginger to wake the curry up, wish I had lemongrass and all the other things that really make curry such a lovely experience. Worked nicely!! Thank you so much for sharing your recipes.
Megan says
Followed the recipe as is and it turned out perfect!! I'm amazed, thank you for sharing!
Asia says
It’s so good. Thank you. Instead of rice I did Udon noodles. Totally loved it!!!
Kaitlin says
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 says
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 says
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 says
THey would be perfect!
Melissa says
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 says
Can i use fresh Thai chilis instead of dried in the paste?
Pailin Chongchitnant says
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 says
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 says
This is the real deal
Dave says
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 says
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 says
how would sweet potato or butternut squash taste in this? Because I have them already 😉
Pailin Chongchitnant says
It would be good, just keep in mind the differences in cooking time.
Eric says
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 says
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 says
This is an awesome recipe. Would it be possible to use an instant pot to make this?
Enrico says
🚀🚀🚀🚀TOP
Jonathan says
Simple to make and really good.
Anna says
Best red Thai curry paste recipe I’ve seen!! Made this and it was phenomenal! Thank you so much for sharing!
Caro says
If using the Maesri red curry paste, how much fish sauce and sugar should I add on to it?
Pailin Chongchitnant says
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 says
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 says
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 says
Is it a big no no to use Korean red pepper flakes for the curry paste?
Korean girl says
It would give a completely different flavor and spice
Holly Salley says
This is a delicious and easy to make meal. It is wonderful.
Monette says
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