There’s something incredibly comforting about a bowl of Thai red curry, creamy, spicy, slightly sweet, and deeply aromatic. It’s one of those meals that feels restaurant-level impressive but comes together surprisingly quickly at home. The combination of fragrant curry paste, rich coconut milk, tender chicken, and crisp vegetables creates a perfectly balanced dish that hits every flavor note: spicy, savory, sweet, and tangy.

This version is simple, bold, and weeknight-friendly. It’s vibrant in color, packed with fresh vegetables, and finished with Thai basil and lime for that authentic touch. Serve it over fluffy jasmine rice and you have a complete, satisfying meal.

Why You’ll Love This Recipe

• Rich, creamy, and full of bold Thai flavors
• Ready in under 30 minutes
• Customizable spice level
• Perfect balance of sweet, salty, spicy, and tangy
• Great for meal prep and leftovers

Ingredients

For the Curry

• 2–3 tbsp oil
• 2 tsp ginger garlic paste
• 50 g Thai red curry paste
• 400 ml coconut milk
• 500 g chicken breast, sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup green beans
• 2 tsp lime juice
• 2–3 tsp brown sugar
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp fish sauce (optional, but recommended)
• 2–3 tsp chilli flakes (adjust to taste)
• 2 tbsp Thai basil
• 1 tbsp cornstarch mixed with 3–4 tbsp water (slurry)
• Fresh cilantro, for garnish

Instructions

Step 1: Cook the Curry Paste

• Heat oil in a large pan or wok over medium heat.
• Add ginger garlic paste and sauté for about 30 seconds until fragrant.
• Stir in the Thai red curry paste and cook for 1–2 minutes to release its aroma and deepen the flavor.

Step 2: Add Coconut Milk

• Pour in the coconut milk and stir well to combine with the curry paste.
• Let it simmer gently for 3–4 minutes so the flavors blend.

Step 3: Cook the Chicken

• Add the sliced chicken to the simmering curry.
• Cook for 5–7 minutes until the chicken is fully cooked and tender.

Step 4: Add Vegetables

• Add the red and yellow bell peppers and green beans.
• Cook for 3–4 minutes until the vegetables are tender but still slightly crisp.

Step 5: Season and Balance

• Stir in lime juice, brown sugar, oyster sauce, soy sauce, and fish sauce (if using).
• Add chilli flakes to your preferred spice level.
• Taste and adjust sweetness, saltiness, or acidity as needed.

Step 6: Thicken the Curry

• Pour in the cornstarch slurry while stirring.
• Simmer for 1–2 minutes until the sauce thickens slightly and becomes glossy.

Step 7: Finish and Garnish

• Turn off the heat and stir in Thai basil.
• Garnish with fresh cilantro.
• Serve immediately over steamed jasmine rice.

Serving Suggestions

Serve hot with:

• Steamed jasmine rice
• Brown rice
• Noodles
• Roti or flatbread for a fusion twist

Frequently Asked Questions (FAQ)

Q: Can I use chicken thighs instead of breast?
Yes, chicken thighs will be even juicier and work beautifully in this curry.

Q: How spicy is this curry?
It depends on your curry paste and chilli flakes. Start mild and adjust as you go.

Q: Can I make this vegetarian?
Absolutely. Replace chicken with tofu, mushrooms, or mixed vegetables and skip the fish sauce.

Q: Can I use light coconut milk?
Yes, but the curry will be less rich and slightly thinner.

Q: What vegetables can I substitute?
Broccoli, zucchini, snap peas, carrots, or baby corn all work well.

If you are more of a visual learner, here is how I make it: