Red Curry

This Thai Red Curry is full of tender chicken and green beans that are simmered in a creamy, spicy, and flavorful coconut milk sauce. Served over rice for a quick and easy dinner!

plate of red curry over rice held

You asked, I answered. Everyone LOVES my Crockpot Thai Chicken Curry and people have been asking for a stove-top version for years now! Well, my friends, I finally did it and let me tell you: this red curry does NOT disappoint!

What is red curry?

Red curry is a classic Thai dish made up of red curry paste and other ingredients in a creamy coconut milk sauce often simmered with veggies and a protein such as beef, chicken, shrimp, or tofu.

Today, we’re using chicken!

What is the difference between red and green curry?

The most obvious difference between the two is the color, since green curry is made of green chillies and red curry is made of dried red chillies. However, they are also different in flavor.

Red curry is seasoned with garlic and ginger and tends to have a more savory taste. Green curry, on the other hand, is flavored with coriander and sometimes basil giving it a lighter and sweeter flavor. It’s also the hottest of the Thai curries.

Pro tip
Different brands of curry paste can vary quite a bit in flavor and spice level! I always use Thai Kitchen Curry Paste, because that’s what my store carries. I’ve heard Mae Ploy is spicier, so keep that in mind!


This delicious list of ingredients comes together to make a super flavorful and healthy dinner!

  • Coconut Oil – used to cook the veggies. Feel free to use your favorite oil if you don’t enjoy coconut oil.
  • Yellow Onion and Green Beans – adds color, texture, and a boost of nutrition.
  • Garlic – gives that slightly nutty flavor.
  • Ginger Paste – adds an earthy, slightly spicy flavor. I prefer ginger paste over fresh ginger, because it lasts longer in the fridge and it’s quicker and easier to measure!
  • Red Curry Paste – can’t have red curry without the red curry! Remember: different brands taste different. I recommend Thai Kitchen.
  • Coconut Milk – a creamy and delicious base for the curry. It cuts the heat of the curry paste and bonus: it keeps the red curry dairy free!
  • Peanut Butter – thickens the curry and adds a rich nutty flavor. I use all-natural peanut butter to keep this meal lower in sugar.
  • Brown Sugar – sweetens the sauce to balance out the tanginess from the other ingredients.
  • Fish Sauce – our MVP if you ask me. Fish sauce is what gives Thai dishes their signature Thai flavor. It adds the BEST salty umami flavor.
  • Soy Sauce – adds a rich, salty flavor to round out the sweetness from the coconut milk and sugar.
  • Lime Juice – cuts the richness from the coconut milk and takes this dish from good to great!
  • Turmeric and Red Pepper Flakes – adds color, flavor, and heat. Add more red pepper flakes if you like it extra spicy!
  • Chicken Breast – use boneless and skinless chicken breast cubed into small chunks.
  • Rice, Cilantro, and Crushed Peanuts – for serving!
Pro tip
Use full-fat coconut milk to get the creamiest texture possible. You can also use light coconut milk if you want to cut a few calories, but it won’t be quite as creamy.

How to make

This recipe is so good, you’ll be surprised how quickly it comes together! Bonus: it all cooks in one pot!

  1. Melt coconut oil in a large non-stick skillet then add in onion, garlic, ginger, and curry paste. onions and seasonings in skillet
  2. Add in coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, turmeric, and red pepper flakes. Simmer.coconut milk and other broth ingredients added
  3. Stir in chicken and green beans and cook until chicken is cooked through.chicken and green beans added to curry
  4. Add in lime juice then serve and enjoy!red curry being served over rice
Pro tip
Serving rice on the side? Season it with salt and butter to make your rice sing!

Is red curry spicy?

This isn’t the spiciest curry. However, it does pack a little bit of a punch.

If you’re worried about the level of heat, start with less red curry paste. You can always add more, but you can’t take it out! I like to kick the spice level up with red pepper flakes but, if your spice tolerance isn’t super high, just leave those out!


This curry is delicious as-is but feel free to switch things up if desired. Here are some ideas!

  • Alter the spice level. Add more or less red curry paste and/or red pepper flakes to suit your palate.
  • Add different veggies. Try bell pepper, cauliflower, bamboo shoots, eggplant, peas, potatoes, you name it. Whatever you choose, find a frozen variety that cooks in about 10 minutes, which is about how long the chicken takes.
  • Use a different protein. Beef, chicken, shrimp, tofu, or even chickpeas would work.
  • Make it vegan. This recipe is already dairy-free since we’re using coconut milk. If you want to make it fully vegan, leave out the chicken and add more veggies or swap it for tofu or chickpeas.
  • Make it gluten free. Swap the soy sauce for tamari or coconut aminos. Be sure to check the other ingredient labels to ensure that everything else is gluten free!

red curry with rice on plate above

What to serve with red curry

I love to serve my curry over a bed of rice or rice noodles to make it a complete meal with veggies, carbs, and protein. If you’re looking it bulk up your meal even more, here are a few ideas!

How to store

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat,  thaw in the fridge if frozen then microwave or heat on the stove. Serve over fresh rice!

– Jennifer

red curry over rice on plate above


Red Curry

This Thai Red Curry is full of tender chicken and green beans that are simmered in a creamy, spicy, and flavorful coconut milk sauce. Served over rice for a quick and easy dinner!
Course Dinner
Cuisine Thai
Keyword chicken breast, red curry paste, spicy
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 466kcal
Author Jennifer Debth



  • 2 tablespoons coconut oil
  • 1/2 large yellow onion diced
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger paste
  • 1 (4 oz) jar red curry paste
  • 2 (15 oz) cans coconut milk
  • 1/2 cup peanut butter use the all-natural “just nuts” variety
  • 4 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 5 tablespoons soy sauce
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon red pepper flakes
  • 1 pound boneless, skinless chicken breasts cut into 1/2 inch cubes
  • 1 (12 oz) bag frozen green beans *
  • 2 tablespoons lime juice plus more for serving, if desired
  • Rice, cilantro, and crushed peanuts for serving


  • Melt coconut oil in a large non-stick skillet over medium heat.
  • Once hot, add in onion, garlic, and ginger.
  • Sauté for 3 minutes, stirring frequently.
  • Stir in curry paste and cook for an additional 2 minutes, stirring frequently.
  • Add in coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, turmeric, and red pepper flakes.
  • Bring to a simmer, stirring regularly, over medium heat.
  • Once simmering, stir in chicken and green beans.
  • Simmer, covered, until chicken is cooked, about 10 minutes, stirring occasionally to prevent burning.
  • Stir in lime juice, then taste and re-season, if necessary.
  • Serve over rice and sprinkle with cilantro and crushed peanuts!



*Find a variety that cooks in about 10 minutes, which is about how long the chicken takes

Nutrition information does not include rice, cilantro, or peanuts.


Serving: 1person | Calories: 466kcal | Carbohydrates: 26g | Protein: 25g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 48mg | Sodium: 1860mg | Potassium: 642mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3440IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 3mg

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