The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Thai Red Curry recipe has the perfect amount of spices, all-white meat, chicken breasts, and veggies. You can use homemade red curry paste or store-bought to make this recipe.
This recipe makes six servings. It costs $1.87 per serving and about $11.22 for all six servings.
This curry is the base of it. It’s filled with ginger, garlic, and one of my most loved ingredients — lemongrass. You are going to love it!
One of my favorite elements of this Thai red curry dish is creamy without cream. It’s completely dairy-free and gluten-free. So awesome!
Curry is from southeast India, also known as kari, which means “sauce”. It refers to any number of hot, spicy, gravy-based dishes. Curry powder is one of the most common ingredients in all curries.
For a warm and total comfort meal at home, make this Thai Red Curry. This Thai Red Curry is better than your favorite restaurant and can be made with easy-to-find ingredients at your local grocery store.
The bold layers of flavor in this dish are mind-blowing! It is a one-pot dish made with fresh ingredients that are fragrant and creamy and served over rice or flatbread.
What’s in Thai Red Curry?
Here are the Thai curry essentials.
Chicken — I used chicken breast. However, feel free to use boneless, skinless chicken thighs as long as they are cut into small pieces.
Coconut milk — I made my coconut milk by blending 2 cups of coconut flakes with 3 cups of water. I strained it, then added it straight to the simmered curry.
Curry Paste — which contains curry powder. By the way, have you ever made fresh Thai curry paste before? I highly recommend you do so. There is nothing like it. I guarantee you will never go for store-bought again!
Thai basil — adds a wonderful aromatic herbiness to the recipe. Feel free to use whatever basil you have on hand if you cannot find the Thai varieties at your local Asian market.
Chilis — do you like heat? There is no limit to how many additional chilies you can add. I like to have a mild base, with extra slices of really spicy chilies on top. If it gets too overwhelming, I can pick them out.
Limes + Cilantro— for garnish.
Love, of course! 🥰
Along with potatoes, onion, bell peppers, salt, and pepper.
Ingredients and Estimated Cost:
- 1 Tablespoon olive oil or coconut oil – $0.18
- 1 cup red onion – $0.96
- 2 pounds chicken – $3.98
- 1 cup bell peppers – $0.10
- 2 Tablespoons Thai red curry paste – $0.89
- 2 cups Yukon gold potatoes – $0.69
- 8 large leaves of Thai basil – $2.29
- 13 ounces of coconut milk – $1.64
- ¼ teaspoon salt – $0.01
- 1-2 limes – $0.48
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Thai Red Curry
- Add the oil, diced onions, diced bell peppers, and a pinch of salt to a large skillet. Cook until the onions are soft.
- Add in the curry paste and fry for fifteen seconds.
- Next, add the chicken and fry for 1-2 minutes.
- Then, add the potatoes, water, and salt and cook for about thirty minutes until the potatoes are soft.
- Finally, stir in eight basil leaves and coconut milk and garnish with chopped cilantro and red chiles. Serve the curry over rice.
SERVE: Serve with rice or cauliflower rice with chopped cilantro or over a bed of quinoa or with warm hearty pieces of bread. You can keep the curry out for no more than two hours before it needs to be refrigerated.
STORE: Place the Thai red curry in an airtight container and refrigerate for 3-4 days.
FREEZE: Once the curry is cooled, transfer it to a freezer-safe container, and freeze for 3-4 months.
DEFROST: Defrost overnight in the refrigerator.
REHEAT: Place the curry in a large saucepan and heat over medium heat until heated through, about 5-6 minutes. Note that the basil will be limp and discolored. I usually remove it and add new basil to the curry.
Curry paste is readily available in East Indian and Asian markets. Usually, it’s made of spices like curry powder, ginger, garlic, and chilies.
I’ve said this once, and I will repeat it. Making your own red Thai chili paste is unquestionably worth it. It consists of lemongrass, red fingerling chilies, ginger, garlic, curry powder, and the perfect amount of all-natural sweetness.
The level of hotness can vary depending on the amount of spice you add to the dish. However, in general, red curry is hotter than green curry. Green curry is typically sweeter in taste.
Thai Red Curry has a bold and rich taste. It has a sweet and savory flavor that pairs well with chicken or shrimp added in.
More Gluten Free Recipes
- Ginger Chicken Skewers
- Pollo Asado
- Chicken Meatballs
- Greek Chicken with Lemon and Feta
- Creamy Cucumber and Avocado Salad
- Pasta Salad with Artichokes
- Easy Baked Chicken and Zucchini
- Baked Sweet Potatoes
- Sheet Pan Chicken with Vegetables
- Baked Harissa Chicken Wings
- 1 tbsp olive oil or coconut oil
- 1 cup red onion small dice
- 1 cup of bell peppers small dice (red, green, yellow, the preference is yours)
- 2 tbsp heaping Thai red curry paste or I recommend Thai kitchen's red curry paste, still not the same, but at least you have something
- 2 lb. chicken cut into bite-size pieces (about 2- 3 whole chicken breast)
- 2 cups Yukon gold potatoes peeling optional, about 1 large potato, medium dice
- 8 large leaves of Thai basil or what you have on hand
- 13 oz of coconut milk
- ¼ tsp salt if using my curry paste recipe otherwise adjust the salt accordingly
- 1-2 limes for garnish
- Cilantro for garnish
- In a large skillet over medium-high heat, add the oil, diced onions, diced bell peppers, and add a pinch of kosher salt. Cook until the onions have softened.
- Next, add the curry paste to the onions and fry for about 15 seconds or so—long enough to awaken your senses with the aroma.
- Add the chicken and fry for about 1-2 minutes. This will help add a little color to the chicken and caramelized flavor to the dish.
- When ready, add the potatoes, along with 2 cups of water, and an additional ¼ tsp of kosher salt (only if using my Thai curry paste recipe, otherwise adjust the salt accordingly). Cook until the potatoes have become fork-tender (about 30 minutes on medium heat.
- Finally, once the dish is almost complete, stir in about 8 leaves (whole) of fresh Thai basil and coconut milk. The curry will turn pale red and will be super creamy. Are you excited yet?
- Garnish with freshly chopped cilantro and more thin-sliced red chilies all over the whole entire pan.
- Serve the curry over a bed on warm Thai rice, an additional sprinkle of chopped cilantro, and a wedge of lime.