This post may contain affiliate links which won’t change your price but will share a commission.

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!

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!

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 everything it touches!
PERFECT CONDIMENT – This sauce can be stored in a jar and used whenever needed.

Thai Red Sauce Recipes:

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

A bowl of curry fish stew in a white bowl.

Closeup on a bowl of sweet potato red curry soup, with rice and mushrooms.

Ingredients needed for Best Thai Red Curry Recipe:

Olive Oil – This is needed for sautéing the ginger and garlic.
Ginger and Garlic – These are necessary for flavor. You will smell them immediately during the sauté process!
Curry Paste – Use one 4 oz. bottle of Thai Red Curry Paste.
Coconut Milk – I recommend using full-fat coconut milk for this recipe.
Chicken Broth – One cup of lower-sodium chicken broth is all you need.
Lime Zest – This adds some brightness to the sauce. So good.
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. Cook for another 10-15 minutes.

A pan of the curry sauce ingredients before combining.

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

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.

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.

Side view of Thai red curry in a measuring cup.

Kitchen Tools Used: (affiliate links)

Global 7-inch Knife – Favorite kitchen knife.
Thai Kitchen Red Curry Paste, 4 oz – The key ingredient for this curry.

xoxo ~Sue