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Make This Easy Thai Red Curry At Home
In Risotto

Make This Easy Thai Red Curry At Home



Thai Red Curry
Yields: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
* 1 tablespoon vegetable oil
* 2 tablespoons Thai red curry paste
* 1 can (15 ounces) coconut milk
* 1 cup chicken broth
* 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 (15-ounce) can bamboo shoots, drained and rinsed
* 1 (15-ounce) can green beans, drained and rinsed
* 1 tablespoon fish sauce
* 1 tablespoon brown sugar
* 1 lime, cut into wedges
* Cooked rice, for serving
Instructions:
* Heat the oil: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
* Add curry paste: Add the Thai red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
* Add coconut milk and broth: Stir in the coconut milk and chicken broth. Bring to a simmer.
* Add protein and vegetables: Add the chicken, red bell pepper, green bell pepper, bamboo shoots, and green beans. Simmer until the chicken is cooked through and the vegetables are tender-crisp, about 10-15 minutes.
* Season and serve: Stir in the fish sauce and brown sugar to taste. Serve over cooked rice with lime wedges.
Optional additions:
* Protein: Substitute chicken with tofu, shrimp, or fish.
* Vegetables: Add eggplant, zucchini, or mushrooms.
* Garnishes: Top with fresh cilantro or basil leaves.
Enjoy your homemade Thai red curry!
#thai #thaifood #thaicurry #redcurry #spicyfood #homecooking #easyrecipe #foodie #foodporn #delicious #asianfood #healthyfood

29 Comments

  2. @nikkin3207

    I’ve made this twice since I found your recipe. Big hit and so easy to make. Thanks for sharing.

  6. @HotDogGabs

    Adding fish sauce makes every dish taste like fish. I would highly recommend viewers to not use fish sauce.

  11. @malonshammer

    Why is the recipe in the video and the recipe as written so different? I can figure it out, but it definitely made this confusing at first.

  12. @Accurize2

    I’ve never seen green beans in a Thai red curry. Green bell peppers yes…green beans, definitely not.

  14. @EDITASY

    Easy and yummy – approved. Thank you!

    My tip: add 1ts of chilli oil per serving for mid-heat taste

  17. @hedgelord0

    Chat, I am begging all of you to please use the mae ploy brand curry paste and the Aroy-D brand coconut milk

  22. @MushRoomy-f7m

    I'm genuinely a bit offended by this recipe. Please let people know that it's your version of a red curry.
    Traditional Thai red curry does not include garlic, ginger, onions, salt and pepper, cornstarch, bell peppers, green beans, lemon, or cilantro.
    The curry paste you used is also one of the least authentic brands, and there was no palm sugar.
    And please use a proper Thai fish sauce brand.

    There are so many amazing YouTubers who share authentic and valuable knowledge about Thai cuisine.
    This recipe isn't the best representation of it.

    Please don't take this personally — it's just very misleading.

  24. @sunshaped

    would want to saute the onions earlier. seems strange to add them just before the coconut milk.

  26. @oggemrtoon8142

    as an asian boy, it’s not really approved for me, i’m sure it tastes good but the only flaws that it has is the ginger, green beans, onions. a lot of people mistakenly put lime juice in both thai red and green curries. just use lime zest. bell pepper is acceptable for me but not traditionally. And the biggest mistake, you did’t fry the coconut milk, you want to fry the coconut milk and when it starts bubbling you want to put the red paste and mix everything. you want to do that cause it will be a layer of oil on the top, that makes thai curries great. and don’t blend water to get the last drops of coconut milk, very european things and asian people don’t like to use water in their foods mostly. and i’d recommend you use chicken thighs with skin cause it will be more oil from the fat.