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Best Thai Red Curry Recipe

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Best Thai Red Curry Recipe is a staple sauce in our home. We use this flavor-packed condiment over chicken and veggies, meatballs, in soups, and even seafood. Pair it with your favorite protein or veggies, and serve it over rice or noodles!

Side view of a jar of curry sauce.

Thai Red Sauce

We’ve become mad fans of curry after eating it during a recent vacation to Hawaii. I love how versatile it is, as it goes so well with really anything – meatballs, chicken, seafood, just plain veggies, rice, noodles – and you name it.

This semi-homemade curry sauce will make you happy – as it does me!

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Why This Recipe Works:

  • SIMPLE – This is a quick and simple recipe using mostly pantry ingredients. You can make it in under 30 minutes.
  • FULL OF FLAVOR – We love the slightly spicy kick of red curry. It packs a serious flavor punch in Thai food and in everything it touches! The fresh aromatics are also key for Thai curries.
  • PERFECT CONDIMENT – This sauce can be stored in a jar and used whenever needed. A great recipe to prep ahead.

NOTE: If storing this sauce in the refrigerator for later, you’ll notice that the ingredients will separate. No worries. Just shake it up (if stored in a jar) or whisk it (if stored in a bowl).

Overhead view of a jar of curry sauce.

Ways to Use Thai Red Sauce:

We use Thai Red Sauce in a variety of Thai recipes including the following:

Ingredients needed for Best Thai Red Curry Recipe:

You should be able to find all of these ingredients in your local grocery store. If you can’t find the Thai curry paste, try an Asian grocery store or Amazon sells it too.

  • Olive Oil – This is needed for sautéing the ginger and garlic.
  • Fresh Ginger and Garlic – These fresh ingredients are necessary for flavor. You will smell them immediately during the sauté process!
  • Thai Curry Paste – Use one 4 oz. bottle of Thai Red Curry Paste.
  • Canned Coconut Milk – I recommend using full-fat coconut milk for this creamy sauce.
  • Chicken Broth – One cup of lower-sodium chicken broth is all you need.
  • Lime Zest – This adds some brightness to the sauce. You could also use a squeeze of lime juice as well.
  • Sugar – To balance the flavors.
  • Seasonings – Kosher salt, freshly ground black pepper, and red pepper flakes (optional, but good).
The labeled ingredients for the Thai red curry sauce.

How to make the Best Red Thai Curry:

Step 1
Sauté veggies. In a medium saucepan over medium-high heat, add olive oil and then the minced ginger and garlic. Sauté for one minute, stirring constantly.

Step 2
Add remaining ingredients. Add the curry paste, coconut milk, chicken broth, lime zest, sugar, salt, pepper, and red pepper flakes. Bring to a boil, and then reduce to a simmer over medium heat. Cook for another 10-15 minutes.

Step 3
Serve. Serve the sauce over rice or noodles and your favorite protein and/or vegetable. The sky is the limit!

Store the red curry sauce in an airtight container if prepping it ahead of time. We like storing it in a large mason jar.

A saucepan of Thai red curry.

Is curry sauce spicy?

This recipe is on the spicy side. But you can find other versions that are milder in flavor. There are three basic types of curry that you normally see in restaurants, and they vary according to the paste they use, and the chef that is preparing them. Use personal preference when deciding which curry to use.

  • Red Curry uses red curry paste, which includes red chilies and other spicy ingredients like chili powder to make this the spiciest sauce of all three.
  • Yellow Curry includes yellow curry paste which is milder than red, and includes turmeric that provides that yellow color. 
  • Green Curry features green curry paste, containing fresh coriander to provide a green color, and an even milder flavor.

Recipe FAQs:

Can I make my own red curry paste?

Yes, you can make homemade curry paste using ingredients like red chilies, garlic, lemongrass, galangal, shallots, and shrimp paste. However, store-bought curry paste is a convenient option if you’re short on time.

Can I use low-fat coconut milk instead of full-fat coconut milk?

Yes, you can use light coconut milk for a lighter version of Thai red curry. However, full-fat coconut milk provides a richer and creamier texture.

Side view of Thai red curry in a measuring cup.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A pot of red curry sauce.

Best Thai Red Curry Recipe

Best Thai Red Curry Recipe is a staple sauce in our home. We use this flavor-packed condiment over chicken and veggies, meatballs, in soups, and even seafood. Pair it with your favorite protein or veggies, and serve it over rice or noodles!
4.59 from 17 votes
Print Pin Rate
Course: Sauce
Cuisine: American, Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 1/2 cup servings
Calories: 156kcal
Author: Sue Ringsdorf

Ingredients

  • 1 Tablespoons olive oil
  • 2 Tablespoons ginger – minced
  • 4 cloves garlic
  • 4 oz. Thai red curry paste
  • 13.5 oz. full-fat unsweetened coconut milk – 1 can
  • 1 cup lower sodium chicken broth
  • 2 teaspoons lime zest
  • 1 teaspoon sugar
  • kosher salt and freshly ground black pepper – to taste
  • pinch of red pepper flakes – for extra heat

Instructions

  • In a medium sauce pan, heat olive oil over medium-high heat.
  • Add the ginger and garlic and stir contantly for one minute. Then add the curry paste, coconut milk, chicken broth, lime zest, sugar, kosher salt, and freshly ground black pepper. If desired, add red pepper flakes.
  • Bring mixture to a boil, and then reduce to a simmer and cook for about 10-15 minutes.
  • Serve over rice or noodles, and your favorite protein and vegetables.

Notes

NOTE: If storing this sauce in the refrigerator for later, you’ll notice that the ingredients will separate. No worries. Just shake it up (if stored in a jar) or whisk it (if stored in a bowl).
RECIPES TO USE RED CURRY WITH:

Nutrition

Calories: 156kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 22mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2977IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

8 Comments

  1. How long can I keep this in the fridge?

    1. Suebee Homemaker says:

      You can store it in the refrigerator for 2-3 days. Just shake it up (or whisk it) because it ends to separate it after sitting awhile.

  2. I just made this according to the recipe with one exception, I used Mae Ploy red curry paste instead of Thai Kitchen because I don’t think Thai Kitchen has much flavor. I must say this red curry sauce is BETTER than the best Thai restaurant in my area…and I live in Chicago!!! This will be a go-to recipe from now on. I can’t stress how good it is. Go ahead, try it…you’ll love it!

    1. Suebee Homemaker says:

      Thanks so much, Sam!

    1. Suebee Homemaker says:

      Yes, you can freeze this sauce, Marie.

  3. The homemade sauces are always worth the extra work! Tastes amazing!

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