Thai Red Curry (Easy)


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AuthorEwaCategory, , , DifficultyBeginner

This Easy Everyday Thai Red Curry is super quick and simple to make! This gorgeous version includes chicken, sweet potato, peas, and tomatoes. Feel free to use this slightly spicy, creamy, coconut curry sauce as a base and add whatever you fancy! You'll be amazed by how good it tastes! Delicious, one-pot dinner ready in 30 minutes!

Easy Everyday Thai Red Curry

Yields4 Servings
Prep Time6 minsCook Time20 minsTotal Time26 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Sauce
 400 ml Coconut milk
 3 Garlic cloves
 1 Fresh chilli
 2 tsp Ginger (grated)
 1 Lime (juice)
 1 tbsp Lemon grass (chopped/dried/in paste)
 1 tbsp Sugar
 2 tbsp Soy sauce
 2 tbsp Fish sauce
 Handful of basil leaves
 1 tsp Red curry paste (optional)
 Oil
Additionally
 1 Chicken breast
 1 cup Chicken broth
 1 Sweet potato
 2 Tomatoes
 ½ cup Peas
 Salt
To serve
 Rice

1

Cut chicken breast into small cubes. Season with salt set aside.

2

Wash and peel the sweet potato and cut into small cubes. Wash tomatoes and cut into small cubes.

3

Heat oil in a large pan or work over medium-high heat. Add garlic, ginger, chilli, lemongrass, and sugar. Fry for around 3 minutes. Add more oil if needed and add chicken. Fry for 3 minutes. Add sweet potatoes and tomatoes and fry for 3 minutes.

4

Now add all the remaining ingredients except fresh basil - chicken broth, coconut milk, peas, soy sauce, fish sauce, and lime juice.

5

Simmer for around 20 minutes - until the chicken and veggies are cooked and the sauce thickens slightly. It shouldn't be really thick - but it's totally up to you. If you prefer a thicker sauce, turn the heat up and simmer for a few minutes more.

6

Taste and add more fish or soy sauce for saltiness, sugar for sweetness, and chilli for spiciness - if needed.

7

Remove from the heat and top with fresh basil leaves.

8

Serve with cooked rice.

Ingredients

Sauce
 400 ml Coconut milk
 3 Garlic cloves
 1 Fresh chilli
 2 tsp Ginger (grated)
 1 Lime (juice)
 1 tbsp Lemon grass (chopped/dried/in paste)
 1 tbsp Sugar
 2 tbsp Soy sauce
 2 tbsp Fish sauce
 Handful of basil leaves
 1 tsp Red curry paste (optional)
 Oil
Additionally
 1 Chicken breast
 1 cup Chicken broth
 1 Sweet potato
 2 Tomatoes
 ½ cup Peas
 Salt
To serve
 Rice

Directions

1

Cut chicken breast into small cubes. Season with salt set aside.

2

Wash and peel the sweet potato and cut into small cubes. Wash tomatoes and cut into small cubes.

3

Heat oil in a large pan or work over medium-high heat. Add garlic, ginger, chilli, lemongrass, and sugar. Fry for around 3 minutes. Add more oil if needed and add chicken. Fry for 3 minutes. Add sweet potatoes and tomatoes and fry for 3 minutes.

4

Now add all the remaining ingredients except fresh basil - chicken broth, coconut milk, peas, soy sauce, fish sauce, and lime juice.

5

Simmer for around 20 minutes - until the chicken and veggies are cooked and the sauce thickens slightly. It shouldn't be really thick - but it's totally up to you. If you prefer a thicker sauce, turn the heat up and simmer for a few minutes more.

6

Taste and add more fish or soy sauce for saltiness, sugar for sweetness, and chilli for spiciness - if needed.

7

Remove from the heat and top with fresh basil leaves.

8

Serve with cooked rice.

Thai Red Curry (Easy)

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