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A close-up shot of a creamy Thai red curry with chicken, bamboo shoots, and red bell peppers in a rustic bowl. The focus is on the rich, red color and creamy texture of the coconut milk broth.

Authentic Thai Red Curry Recipe (Easy & Aromatic)

This authentic Thai Red Curry recipe delivers restaurant-quality flavor in under 40 minutes. It's a perfectly balanced, aromatic, and easy-to-make dish featuring chicken, coconut milk, and red curry paste for an unforgettable meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 can (13.5 oz) full-fat coconut milk do not shake
  • 3 tbsp red curry paste use a quality brand
  • 1 cup chicken broth low sodium
  • 1 red bell pepper thinly sliced
  • 1 can (8 oz) bamboo shoots drained
  • 2 tsp fish sauce
  • 1 tsp coconut sugar or brown sugar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 3 makrut lime leaves optional, but recommended
  • 1 cup fresh Thai basil leaves loosely packed
  • 1 tbsp lime juice freshly squeezed

Equipment

  • 1 Large Skillet or Wok
  • 1 Knife and Cutting Board

Instructions
 

  1. Heat a large skillet over medium-high heat. Scoop the thick cream from the top of the unshaken can of coconut milk into the skillet. Bring to a simmer.
  2. Add the red curry paste and fry for 2-3 minutes, stirring constantly until fragrant and the oil begins to separate from the cream.
  3. Add the minced garlic and grated ginger, cooking for one more minute until aromatic.
  4. Add the chicken pieces and stir-fry until they are opaque on all sides.
  5. Pour in the remaining liquid coconut milk and the chicken broth. Stir in the fish sauce, coconut sugar, and makrut lime leaves (if using). Bring the mixture to a steady simmer.
  6. Reduce heat to medium-low, cover, and let it gently simmer for 10-15 minutes, allowing the chicken to cook through and the flavors to meld.
  7. Stir in the sliced red bell pepper and drained bamboo shoots. Cook for another 5 minutes, until the bell peppers are tender but still have a slight crunch.
  8. Remove the skillet from the heat. Stir in the fresh Thai basil leaves and the fresh lime juice. Serve immediately over hot jasmine rice.

Notes

Flavor Balance: Taste your curry before serving! If it's not savory enough, add another teaspoon of fish sauce. For more sweetness, add a bit more coconut sugar.
Spice Level: The heat comes from the curry paste. If you prefer a milder curry, start with 2 tablespoons of paste and add more to taste.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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