Thai Red Curry
Equipment
Ingredients
Chicken & Marinade
- 2 boneless chicken thighs, cut into thin strips (~8 oz.), see note 1
- 1 tsp cornstarch
- 1 tsp shaoxing wine
- ¼ tsp salt
Curry
- 1 cup peeled kabocha squash, or butternut squash, cut into thin chunks
- 1 inch piece of ginger, cut into thin strips
- 1 tbsp Thai red curry paste
- 3 cloves garlic, cut into thin strips
- 1 cup chicken broth
- 1 cup coconut milk
- 3 kefir lime leaves, torn
- 1 handful Thai basil
- 1 tsp brown or palm sugar
- 1 tbsp fish sauce
Optional Garnish
- Thai chilies
- Chili oil
- Extra kaffir lime leaves
- Coconut milk drizzle
- Crushed peanuts
Instructions
- Prepare your squash by peeling and slicing into thin chunks.
- Cut the ginger and garlic into thin strips.
- Slice the chicken thighs and marinate them with cornstarch, shaoxing wine, and salt. Let sit for 15 minutes.
- Heat a pan with oil and add garlic, ginger, and Thai red curry paste. Fry for about 5 minutes until red oil forms around the paste.
- Pour in the chicken broth, stir, then add coconut milk and mix thoroughly.
- Tear the kefir lime leaves and add them to the pot along with Thai basil. Cook down until fragrant.
- Add brown or palm sugar and fish sauce to season. Stir in the marinated chicken and bring to a boil.
- Cover the pan and simmer for 8 minutes.
- Uncover, stir in the squash, cover again, and cook for another 8 minutes.
- Uncover and continue cooking on high heat until the curry thickens to your liking.
- Serve the curry in a bowl and optionally garnish with Thai chilies, chili oil, extra lime leaves, coconut milk, or crushed peanuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes Thai Red Curry So Warm And Comforting
If there’s one dish that instantly warms me up inside and out, it’s this Thai Red Curry. The base is creamy and deeply aromatic thanks to coconut milk, bold red curry paste, and fragrant kaffir lime leaves. Paired with tender chicken, sweet squash, and fresh Thai basil, this curry is the perfect balance of savory, sweet, and spicy. It’s one of those meals you crave again and again, especially on chilly evenings or when you need something soul-soothing and full of flavor.
Thai Red Curry Uses Simple Ingredients And Brings Big Thai Flavors
Don’t be intimidated by the ingredient list, everything here is pantry-friendly if you cook Asian recipes often (like me!). Red curry paste provides instant depth, and coconut milk rounds it out with creamy richness. Kabocha squash brings a natural sweetness, while fish sauce, brown sugar, and lime leaves infuse every bite with that signature Thai flavor profile.
Thai Red Curry Ingredients
Here’s what you’ll need for a flavorful and authentic Thai-style curry:
- Chicken thighs – tender, flavorful, and perfect for simmering
- Red curry paste – spicy, fragrant, and the heart of the dish
- Coconut milk – gives the curry its silky texture
- Kabocha squash – slightly sweet and holds its shape well
- Garlic, ginger, Thai basil, and kaffir lime leaves – for that unmistakable aroma
- Fish sauce and palm sugar – for umami and balance
How to Make Thai Red Curry
Step-by-Step Guide
Start by prepping your chicken and veggies. Marinating the chicken with shaoxing wine and cornstarch gives it a silky texture and helps it stay juicy.
Fry your aromatics and curry paste until the oil starts to separate. This is the key to unlocking the flavor.
Add broth and coconut milk to create the curry base, then build in layers with herbs and seasoning.
Simmer the chicken until tender before adding the squash so it doesn’t overcook.
Finish uncovered to thicken the curry slightly and intensify the flavor.
Garnish as you like, but a swirl of coconut milk and a handful of Thai basil always makes it pop.
Tips and Variations
- If you can’t find kabocha squash, butternut or acorn squash work great.
- Use store-bought curry paste for ease, but you can level it up with homemade if you have time.
- Prefer it vegetarian? Swap the chicken for tofu and use vegetable broth.
- For added heat, stir in Thai chilies or drizzle chili oil just before serving.
- Serve with steamed jasmine rice or rice noodles to soak up every drop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This curry actually tastes better the next day as the flavors deepen. Just reheat gently on the stove and thin with a bit of water or broth if needed.
What’s the best coconut milk to use?
Full-fat canned coconut milk is ideal for richness. Avoid boxed or light versions, they’ll make the curry watery.
Can I freeze Thai red curry?
Absolutely. Let it cool fully, store in an airtight container, and freeze for up to 2 months. Thaw overnight and reheat on the stove.
Is this curry spicy?
It depends on your curry paste. Most Thai red curry pastes have moderate heat, but you can always control the spice with how much you use or by adding chilies.
What else can I add to this curry?
Try eggplant, bell peppers, mushrooms, or even shrimp for added variety.
More Cozy Dishes to Try
Warm up with my Chicken Katsu Curry for a even more curry flavors!
Try my Katsudon for another cozy, savory takeout option.
Or make my Spicy Creamy Shrimp Pasta for a fusion dish packed with bold flavors.
