Before you cook
Background Recipe story & origin
Red curry (แกงเผ็ด, gaeng phet, meaning 'spicy curry') is one of Thailand's fundamental curries, made with dried red chiles that give it its characteristic color. Despite its name meaning 'spicy,' red curry is typically milder than green curry because it uses dried rather than fresh chiles, which have less volatile heat. The paste traditionally contains dried red chiles, garlic, shallots, lemongrass, galangal, coriander root, coriander seeds, cumin, peppercorns, and shrimp paste. This classic version uses quality store-bought paste, which captures a flavors while keeping the dish weeknight-accessible. Red curry pairs well with a variety of proteins and vegetables, making it one of the most versatile Thai curries. It originated in central Thailand and has become popular worldwide as an introduction to Thai cuisine.
Before you start Equipment you'll need
- wok or large skillet — wide surface for blooming paste and simmering curry
Safety Safety & allergen notes
- Curry paste splatters in hot oil; add carefully.
- Fish sauce has strong smell; ventilate well.
Non-negotiables Rules for success
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Bloom curry paste in oil or coconut cream first.
Frying releases aromatic oils; adding directly to liquid makes flat-tasting curry
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Use full-fat coconut milk.
Fat carries flavor and creates proper creamy texture
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Balance sweet, salty, and spicy at the end.
Thai curries need balance; adjust fish sauce and sugar to taste
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Add Thai basil off heat at the end.
Heat wilts and blackens basil; adding last preserves color and flavor
Prep Get set first
About 8 min of prep
- Slice chicken into bite-sized pieces
- Slice bell peppers
- Drain bamboo shoots
- Pick Thai basil leaves
- Open coconut milk
Start your rice first. This curry comes together in about 20 minutes of active cooking.
Ingredients
Instructions
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Bloom curry paste
Heat oil in a wok over medium-high heat (400-450°F surface). Add curry paste and stir-fry 1 to 2 minutes until very fragrant.
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Add the coconut milk and chicken
Pour in coconut milk and stir to combine. Add chicken and bring to a simmer. Cook 10 minutes until chicken is nearly cooked through.
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Simmer the vegetables
Add bamboo shoots, bell pepper, fish sauce, and sugar. Simmer 5 minutes until vegetables are tender. Taste and adjust seasoning.
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Serve hot
Remove from heat. Stir in Thai basil. Serve immediately over jasmine rice.
Chef's notes
Red curry is typically milder than green curry.
Common additions: pineapple, cherry tomatoes, snap peas.
Shrimp or tofu can replace chicken.
Mae Ploy and Maesri are reliable paste brands.