Easy Thai Curry Recipe

Skip going to the Thai restaurants and make your own curry dishes at home. Start with this easy, fast, and absolutely flavorful red curry that the whole family will love!

Are you like me and consider curry a comfort food? Try my Indian curry chicken Recipe or Instant Pot Lentil Curry.

easy Thai Curry Soup. A perfect curry recipe if you have never made curry before!

After a long, hard day I want to be able to come home and make my family a tasty, nutritious dinner without a whole lot of fuss and muss. Fast, easy, AND relatively nutritious is what I'm asking for. Repeatedly I turn to this simple and fast Thai curry recipe to get supper on the table.

curry-ingredients

Key Ingredients for Thai Red Curry:

  • Coconut milk. Lite coconut milk works fine but use full-fat coconut milk.
  • Fish sauce. Thai cuisine uses al ot of fish sauce. Keep a bottle on hand for future curries.
  • Thai red curry paste. Note that red Thai curry paste is NOT the same as curry powder.
  • Onion. If your family doesn't like onion feel free to skip it.
  • Frozen broccoli. Again, skip the broccoli if your family prefers.
  • Bamboo shoots. Bamboo shoots give your curry great flavor and texture.
  • Brown sugar. It adds sweetness and counters the bite from the spices.
  • Thai basil or fresh cilantro, for serving.

Optional Ingredients to add in:

  • Red Bell Pepper. A bit of chopped red pepper adds great flavor, texture, and color.
  • Coconut cream. Sweeten up your curry with the addition of coconut cream.
  • Soy sauce. Just a bit goes a long way!
  • Thai curries. Spice up your curry with a little bit of Thai curries.
  • Green beans. A handful of green beans gives great texture and color to your curry.
  • Fresh ginger. A bit of minced ginger will amp up the flavors a whole bunch!
  • Chicken breast. Make your curry a full meal by added cooked chicken pieces.

How to make Thai Curry:

  • In large saucepan, heat the oil (use coconut oil, if you prefer). Add the diced onions and saute on medium-high heat.
  • Add all remaining ingredients.
  • Bring to boil and put on a gentle simmer about 7 minutes or until broccoli is tender.
  • Serve with rice or noodles.
  • Top with fresh herbs and a squeeze of fresh lime juice.

Tips for Thai Curry:

  • Try microwaving a potato or sweet potato, cutting it into quarters, and adding it at the end of the cooking time.
  • Fresh thai basil torn and added with your other ingredients is utterly amazing in curry. Use a couple of leaves to give your curry a delightful fresh flavor!
  • If you need to stretch your curry and don't have any more coconut milk, use chicken stock. It will add the needed liquid without sacrificing flavor. 

Store:

  • Store leftovers in an airtight container for up to 2 days.
  • Red curry freezes well. Freeze in an airtight container or Ziplock bag for up to 2 months.
curry-original

I want to lick off the screen! I could eat this Thai curry recipe for every single meal for every single day. Gosh, I love the sweet and spicy of this stuff. The coconut milk is rich and still gentle for the lactose-intolerant. Mushrooms bring heartiness, broccoli adds perfect green texture and bamboo shoots are a great crunch.

curry

The perfect curry broth! I could slop this stuff up all day.

easy Thai Red Curry

an easy and delicious red curry you can get on your family's table in no time!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients
  

  • 1 tablespoon olive oil
  • 1 14 oz can coconut milk
  • 3 tablespoons fish sauce start with 2 tablespoons and add to your personal taste
  • 4 tablespoons red curry paste start with 2 tablespoons and add to your personal taste
  • 1 small onion diced
  • 1 ½ cups frozen broccoli
  • 1 pkg mushrooms slice in half if they are large
  • 1 8 oz can bamboo shoots do not drain
  • 1 teaspoon salt
  • 2 tablespoons brown sugar add additional if desired

Instructions
 

  • In large sauce pan, heat the oil. Add the diced onions and saute on medium heat for about 3 minutes.
  • Add all remaining ingredients.
  • Bring to boil and boil gently about 7 minutes or until broccoli is tender.
  • Serve with rice or noodles.

Notes

Add cooked potatoes or torn basil at the end of cooking for added flavor.
To stretch your curry without additional coconut milk, use chicken broth.
Made this recipe?Mention miznelliebellie or tag #NBRecipes!

3 thoughts on “Easy Thai Curry Recipe”

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top