Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Thai Red Curry with Chicken Recipe
Thai Pink Curry – every thing we all know and love about Thai meals! Huge, daring Thai flavours, fantastically aromatic, the creamy pink curry sauce is so good you’ll be able to put something in it and it will likely be wonderful!
Make the simple 30 minute pink curry recipe utilizing my trick to pimp up retailer purchased curry paste. Or go all out and make a Thai Pink Curry Paste from scratch! Full your Thai banquet with Thai Satay Skewers or Thai Fish Desserts to begin.
We’d all love to have the ability to have a Thai Pink Curry any evening of the week made with do-it-yourself pink curry paste. Freshly made, like the perfect Thai eating places do every single day. Nevertheless it’s merely not viable.
So right this moment, I’m sharing a recipe for the way to make Thai Pink Curry two methods:
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30 Minute fast model utilizing curry paste in a jar – sharing my secret for the way to make an AMAZING curry utilizing curry paste in a jar!
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From scratch, utilizing a do-it-yourself pink curry paste
The greatest Thai Pink Curry Paste by a protracted shot is a model referred to as Maesri. That is additionally the model I take advantage of for Thai Inexperienced Curry. Different manufacturers are likely to have much less genuine flavour and are (normally) too candy.
Bought in small cans for round $1.30 (it’s the most affordable!), it’s out there in massive grocery shops (Coles, Woolies, Harris), Asian grocery shops and right here is the most affordable one on Amazon US.
Don’t fear in the event you can’t discover it. This recipe remains to be nice even with mainstream curry pastes.
Retailer purchased curry paste in a jar lacks the freshness of freshly made curry paste. So in the event you simply dump it into coconut milk, you’re going to be sorely disappointing.
So right here is the way to make curry paste in a jar style method (method, method!) higher:
Sauté the paste in oil with garlic, ginger and contemporary lemongrass or lemongrass paste
Including the contemporary aromatics does wonders for enhancing the flavour!
Thai Pink Curry, like most Asian curries, has a fantastic depth of flavour. The sauce flavour is advanced, it has many layers from all of the substances within the paste that’s then simmered with broth and coconut milk. It’s candy and savoury, and it’s fairly wealthy.
The usage of shrimp paste and fish sauce within the curry paste (jar or do-it-yourself) offers the saltiness in addition to the umami *. Nevertheless, this pink curry recipe doesn’t have a powerful fishy or fermented shrimp flavour like some “hardcore” Thai eating places. Most non-Thai nationals discover these variations too fishy for his or her palette.
Whereas one could assume Thai Pink Curry is fiery sizzling, if from the color alone, in precise truth it’s not! It’s truly fairly delicate, and customarily most eating places have a tendency to stay with the delicate degree of spiciness although you will see that some eating places that dial up the warmth significantly.
* Meals-nerd phrase for savouriness, now formally thought-about to be the fifth style in meals together with candy, salt, bitter and bitter.
We love Thai Pink Curry for the flavour, the creamy sauce, and the way can one not love the color!!
Full your Thai meal with a starter of Thai Fish Desserts or Satay Skewers with Peanut Sauce, and a contemporary Asian Slaw on the facet. And whilst you can completely serve the pink curry with plain steamed Jasmine rice, you can take it to the subsequent degree with Thai Fried Rice or Coconut Rice! – Johnsat x
PS When you’re questioning if the sauce is meant to look type of cut up – sure it’s. The oil is definitely presupposed to separate. I’ve included some basic commentary within the recipe notes, for these which might be . 🙂
Ingredients
- 5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
- 1 quantity homemade Thai Red Curry Paste
- 2 large garlic cloves , minced
- 2 tsp fresh ginger , finely grated
- 1 tbsp lemongrass paste or finely chopped fresh (Note 3)
- 3 tbsp vegetable oil (or canola or peanut)
- 1 cup (250 ml) chicken broth/stock , low sodium
- 400 ml / 14 oz coconut milk (full fat!)
- 6 kaffir lime leaves (Note 4)
- 1 tbsp sugar (white, brown or palm)
- 2 tsp fish sauce , plus more to taste
- 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3″ thick slices (Note 5)
- 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)
- 120g / 4oz green beans , trimmed and cut into 5cm/2″ pieces
- 12 Thai basil leaves (Note 6)
- Fresh red chilli slices (small chilli – spicy, large = less spicy)
- Fresh coriander / cilantro leaves
- Steamed jasmine rice
Instructions
- Heat oil in a large heavy based skillet over medium high heat.
- Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it “dries out” (See video)
- Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
- Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
- Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
- Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
- Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened – see video for Sauce thickness.
- Remove from heat. Stir through a handful of Thai basil leaves.
- Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.
Notes
1. Curry paste – if using store bought, try to get Maesri brand if you can, it’s the best (small can, very cheap). Sold at major grocery stores (Woolies, Coles) or Asian stores. Otherwise, use your favourite.
Use 5 tbsp if you are unsure about spiciness, or 6 tbsp (or the whole can!) if you are sure you can handle it!
Note: curry paste in jars has a more concentrated flavour than fresh homemade paste so you need less. The video shows homemade paste.
2. Extras – these are to freshen up store bought curry paste. Not required if using homemade.
3. Lemongrass paste – convenience tubes of cold pressed lemongrass paste, the next best thing to peeling / finely chopping fresh lemongrass! Can sub with 2 tsp finely minced fresh lemongrass.
4. Kaffir Lime Leaves are the leaves of a kaffir lime tree. It’s used to add earthy citrus flavours into Asian food. Sold at large grocery stores and Asian stores. Dried is an ok substitute (same amount), but I really urge you to try to find fresh if you can because it adds that “something-something” that really makes this “restaurant quality”.
5. Chicken – Thigh is best for this recipe because it’s nice and juicy. But breast and tenderloin is fine too.
6. Thai Basil looks like normal basil but has pointier leaves and a purplish tinge. It tastes like basil + aniseed. Not the end of the world if you can’t find it – ordinary basil will be an adequate substituted but only use a small handful.
7. General recipe notes: Spiciness: Thai Red Curry is not supposed to be crazy spicy but it has a nice tingle to it. Sauce thickness varies drastically between restaurants – at some it is almost watery, at others it is really thick and seems to be made with coconut cream. I like mine in between – a sauce that is pourable but with a gravy like consistency. I am not a fan of very sweet Red Curry, but if you are, just add more sugar.Consistency: Thai red curry sauce doesn’t look completely smooth, it looks a bit split because of the oil and that’s the way it is supposed to be. Stuff in it: There are no hard and fast rules about what goes into a Thai Red Curry. You’ll find Thai eggplant in curries at very authentic Thai restaurants but to be honest, I am not a huge fan of them – they are like tiny eggplants and kind of hard (also not easy to find in shops). I’d say that the two most common vegetables I’ve noticed are pumpkin and green beans or snake beans. While pumpkin may not sound “Thai”, don’t dismiss it, it is spectacular in red curry for both the texture, the sweetness and also because it soaks up the sauce.
8. Nutrition per serving, curry only.
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