Red Curry Recipe

If you're in a mood for curry, my friends, this amazing Thai Red Curry Recipe is going to be one of your new favorites. Not only is it quick and easy to make, but it is huge on flavor.

I recently made a homemade red curry paste for the site, and it's a big component in building flavor for this recipe. It's done in 30 minutes, and it's super easy to customize.

Want a seafood version? Toss in some shrimp, scallops or white fish. Want chicken? Toss in chopped chicken thighs or chicken breast, or even leftover chicken. Looking for vegetarian? Tofu is great, as are chickpeas, hearty lentils or other beans, and just about any of your favorite vegetables, like squash, broccoli or cauliflower.

I have made this so many different ways over the years, though today I'm adding in succulent shrimp and tasty lentils. Alright! Let's get cooking, my friends.

Let's talk about how to make red curry, shall we?

Red Curry Ingredients 

• Oil. Use 1 tablespoon coconut oil or vegetable oil.
• Peppers. Use 2 jalapeno peppers. Use Thai peppers or something hotter for more heat. Thai peppers are great here.
• Vegetables. Use 1 small onion, 4 cloves garlic, and 1 teaspoon fresh chopped ginger.
• Seasonings. 1 tablespoon curry powder and 1 teaspoon paprika plus salt and pepper to taste.
• Red Curry Paste. Use 2 tablespoons red curry paste (or more to desired taste). Key ingredient!
• Coconut Milk. Use 12 ounces coconut milk (1 can).
• Lentils. Use ½ cup lentils, rinsed (see RECIPE NOTES for other vegetable and protein options)
• Shrimp. 1 pound shrimp, peeled and deveined (see RECIPE NOTES for other vegetable and protein options)
• Lime. Juice from fresh limes + lime wedges for serving
• Herbs. Chopped cilantro, parsley or Thai basil for serving
• Rice. 2 cups cooked rice for serving – I used coconut-lime rice! Jasmine rice is great, or try it with cooked Thai noodles.
• FOR GARNISH: Chopped red peppers, spicy chili flakes, fresh chopped cilantro

How to Make Red Curry

Heat the oil in a large pan or wok to medium heat and cook the chilies, onion, ginger, and then garlic. Coconut oil is great for this recipe, though I've tested it with other vegetable oils and it works great.

For the chilies, you have options. I'm using jalapeno for general heat, but use Thai or hotter for an extra spicy red curry. Any will work.

Stir in the curry powder and paprika. Use extra for more curry flavor and heat.

Stir in the red curry paste and cook it for a minute to bloom the flavor. It will clump up with the cooked vegetables, though this is expected.

Stir in the coconut milk, bring to a boil and reduce the heat to simmer.

Stir in the lentils. Simmer for 15 minutes to soften.

Tuck the shrimp into the sauce. Simmer another 5 minutes to let the shrimp cook through and for the flavors to develop. I added in a few scallops as well that I had leftover from a previous meal. As mentioned, the recipe is very easy to customize with any of your favorite proteins and vegetables.

Serve the red curry over prepared white rice or noodles, then squeeze a bit of fresh lime juice over the top. I used coconut-lime rice today. Garnish and enjoy. Also, I used fresh cilantro and parsley, along with sliced peppers and red chili flakes.

Boom! Done! Your red curry is ready to enjoy. Easy enough, isn't it? Better than the Thai restaurant. Once you're prepped, you can have this on the table in under 30 minutes. Quick and easy. I love easy recipes! In fact, most of my favorite Thai food is quick and easy.

You don't have to go out for restaurant quality curry with this recipe on hand. 

Red Curry Paste

Red curry paste is key in making authentic Thai red curry. You can make it with with curry powder alone, but a good red curry paste will make all the difference with many Thai dishes.

There are many good ones you can purchase from your local grocery store, or even order online, but I like to make my own with spicy red chilies, pungent garlic and ginger, lemongrass, galangal, cilantro, tomato paste, lime juice, fish sauce and shrimp paste, a lots of spices. 

Try my homemade red curry paste recipe. Let me know how you like it.

That's it, my friends. I hope you enjoy this simple yet flavorful red curry recipe. Also, as I mentioned, it's very easy to adapt to your favorite proteins and vegetables. Extra peppers for me, please!

Storage & Leftovers

Leftover red curry will last 4-5 days in an airtight container in the refrigerator. It is great for meal prep. Reheat it gently in a pot on the stovetop to enjoy again.

You can also freeze it vacuum-sealed freezer containers for up to 3 months.

Try Some of My Other Popular Curry Recipes

• Chicken Korma
• Spicy Thai Curry Chicken Soup
• Coconut Chicken Curry
• Chickpea Curry
• Khao Soi – Northern Thai Coconut Curry Soup
• Thai Panang Curry
• Thai Shrimp Curry
• Thai Green Curry
• Red Lentil Curry
• Sweet and Spicy Cashew Chicken
• Chicken Saag
• See all of my Spicy Curry Recipes