Easy Thai Red Curry Recipe

Let’s face it—weeknights can get hectic, and finding time to make a healthy, delicious dinner can feel like a miracle. That’s why I swear by this super easy Thai Red Curry recipe.

Made with Thai Kitchen’s Red Curry Paste, it’s fast, customizable, and perfect for whatever protein and veggies you have on hand. Bonus? It’s packed with flavor and takes under 30 minutes to throw together.

INGREDIENTS

• Assorted veggies. You can use any you have on hand Ingredients You’ll Need:
• 1 table spoon Thai Kitchen Red Curry Paste (link here)
• 1 can of coconut milk (or substitute with sour cream, yogurt, or                                                          heavy cream)
• 1 cup of water
• Protein of your choice (chicken, shrimp, tofu, beef or just keep it veggies. I’ve substituted eggplant and sweet potato when I was aiming for meatless Monday.)
• 1 red bell pepper, sliced
• 1 red onion, thinly sliced
• 2 carrots, chopped
• Fresh basil (for garnish)
• Optional veggies: Broccoli, snap peas, spinach, mushrooms—whatever you’ve got!
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 teaspoon raw honey (optional)
• Salt, cayenne pepper, and red chili peppers to taste (for extra spice)

Directions:

• Sauté the aromatics. In a large skillet, heat a tablespoon of oil over medium heat. Add minced ginger and garlic and sauté for 1-2 minutes until fragrant. This step really infuses the dish with that fresh, zesty flavor.
• Add the veggies. Once the ginger and garlic are golden, toss in your veggies—red bell peppers, red onion, and carrots. Sauté for 5-7 minutes until they start to soften. Feel free to substitute or add any veggies you have in the fridge!

• Throw in the protein. Add your protein of choice (chicken, shrimp, tofu, or beef). Cook until your protein is done through, about 5-7 minutes. If you’re using pre-cooked protein, just warm it up at the end.
• Mix in curry paste and add sweetness. Stir in 1 tablespoon of Thai Kitchen Red Curry Paste. I love how easy it is to get authentic Thai flavor with just one ingredient. Here’s a little trick—after adding the paste, I like to stir in about a teaspoon of raw honey. It gives the curry a subtle sweetness that balances the spice. You can skip this step if you’re watching calories!
• Add water and coconut milk. Once the curry paste is well combined, pour in 1 cup of water and an entire can of coconut milk. Stir everything together and bring it to a gentle simmer. If you don’t have coconut milk on hand, don’t worry! You can substitute it with sour cream, yogurt, or even heavy cream for a similar richness.
• Spice it up! I love my food extra spicy, so at this point, I usually add a pinch of salt, cayenne pepper, and some red chili peppers. Taste as you go and adjust the heat level to your liking.
• Simmer and finish with basil. Let the curry simmer for about 5 minutes, allowing all the flavors to blend. Before serving, sprinkle in some fresh basil for garnish. I always keep fresh basil on hand because it goes so well with a variety of dishes and adds an amazing freshness to the curry
• Serve with carbs of choice. This curry is so versatile when it comes to sides. Serve it with pita, naan, or some perfectly cooked basmati rice. I use Royal Basmati because they sell it at my nearby Costco and BJ’s and my family love the flavor, but you can use whatever brand you prefer.  Whatever you choose, it’ll soak up that delicious sauce beautifully.

Photo Attributions: www.freepik.com