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Thai Red Curry Recipe

Time: 25 minutes Cook
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Thai cuisine is renowned for its bold and harmonious flavors that dance on your taste buds. Among the many delightful Thai dishes, the Thai Red Curry stands out as a beloved favorite among food enthusiasts worldwide. Its rich, fragrant, and slightly spicy profile has made it a star in Thai restaurants and kitchens around the globe. In this article, we’ll dive into the history of Thai Red Curry and provide you with a step-by-step guide to recreate this culinary masterpiece at home.

Historical Context: Thai Red Curry, known as “Gaeng Phed” in Thai, has a history as vibrant as its flavors. It’s believed to have been influenced by Indian and Persian cuisines, with the introduction of spices like cumin and coriander. Over time, Thai chefs adapted the dish to incorporate local ingredients such as lemongrass, kaffir lime leaves, and Thai bird’s eye chilies.

Preparation: Start by soaking the dried red Thai chilies in warm water for about 10-15 minutes until they become pliable. In a blender or food processor, combine the soaked chilies, shallots, garlic, galangal or ginger, lemongrass, ground cumin, ground coriander, and shrimp paste (if using). Add 1-2 tablespoons of water to help the ingredients blend smoothly. Blend until you have a smooth, vibrant red curry paste. Set aside.

Cooking: Heat the vegetable oil in a large skillet or wok over medium heat. Add 2-3 tablespoons of the freshly prepared red curry paste (store any remaining paste in an airtight container for future use). Stir-fry the paste for a few minutes until it becomes fragrant and the oil begins to separate.

Add the Coconut Milk: Pour in the can of coconut milk and stir it into the red curry paste. Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld together.

Cook the Protein: Add the bite-sized pieces of chicken (or tofu for a vegetarian option) to the simmering coconut milk and curry paste. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 5-7 minutes.

Add Vegetables and Aromatics: Incorporate the sliced red and green bell peppers, bamboo shoots, and torn kaffir lime leaves into the curry. Continue to simmer for an additional 5 minutes, or until the vegetables are tender yet crisp.

Season the Curry: Season the curry with fish sauce and sugar, adjusting the quantities to achieve the perfect balance of salty and sweet flavors. Taste as you go and add more if needed.

Serve and Garnish: Once everything is well-cooked and the flavors have melded beautifully, your Thai Red Curry is ready to be served. Scoop the fragrant curry into serving bowls and garnish with fresh Thai basil leaves. Serve hot with jasmine rice on the side. The rice helps balance the heat of the curry and soaks up the delicious sauce.


prep time
ion Time: 20 minutes
cooking time
Time: 25 minutes
total time
me: 45 minutes


  • Blender or food processor

  • Large skillet or wok

  • Wooden spoon or spatula

  • Serving bowls and plates


  • 3-4 dried red Thai chilies, soaked in warm water

  • 2 shallots, peeled and quartered

  • 4 cloves garlic, peeled

  • 1 thumb-sized piece of galangal or ginger, peeled and sliced

  • 1 stalk lemongrass, sliced (use only the bottom half)

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon shrimp paste (optional, for authenticity)

  • 1-2 tablespoons water (to blend)

  • 2 tablespoons vegetable oil

  • 2-3 tablespoons Thai red curry paste (from above)

  • 1 can (14 ounces) of coconut milk

  • 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces (substitute tofu for a vegetarian option)

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 cup bamboo shoots, sliced (canned or fresh)

  • 6-8 kaffir lime leaves, torn into pieces

  • 1-2 tablespoons fish sauce (adjust to taste)

  • 1-2 teaspoons sugar (adjust to taste)

  • Thai basil leaves, for garnish

  • Cooked jasmine rice, for serving


Prepare the curry paste.
Cook the red curry.
Add coconut milk.
Season and garnish.
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