Sally’s Savory Thai Red Curry: Quick, Easy, and Full of Flavor

This flavorful and delicious curry is quick and easy to make—perfect for a busy weekday dinner!

This has been our favorite Thai curry recipe ever since Sally made this delicious dish for us several years ago. It’s so quick to whip up—it took me less than 30 minutes! Simple yet packed with the hot, sour, sweet, and salty flavors Thai food is known for. Truly a perfect example of “less is more!” Thanks, Sally! ❤️

Note: I usually use chicken, but sometimes I switch it up with firm tofu or atsuage tofu and it’s so delicious too.

Serve 4~6

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Ingredients

This is my favorite Thai red curry paste.

• 1 15-oz can of coconut milk, not shaken

• 1 tbsp red curry paste (preferably Mae Ploy brand)

• 1 shallot, thinly sliced

• 1 carrot, thinly sliced

• 1 head bok choy, sliced

• 1 tbsp fish sauce

• 2 tbsp brown sugar

• 1/2 lime juice and little more for serving

• 1/2 lb chicken breast, sliced into bite-sized, thin strips

• 2 tbsp cilantro

• pinch of Kosher salt

• Steamed jasmine rice

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Instructions

1. Open the coconut milk and scoop out about 2 heaping tablespoons of the thick cream from the top. Add it to a large sauté pan. Stir in the curry paste and cook over low to medium heat until it starts bubbling.

   

2. Add the shallot and sauté for 2~3 minutes, then stir in the carrots and sauté for another minute.

   

3. Add the rest of the coconut milk, fish sauce, brown sugar, and lime juice. Stir well and bring to a simmer.

   

4. Stir in the bok choy and cook for a minute. Add the chicken and simmer gently over low heat until the chicken is cooked through, about 5 minutes.

   

5. Add the cilantro and a pinch of salt. Taste and adjust the seasoning to balance the hot, sour, sweet, and salty flavors of Thai cuisine. Add more curry paste, lime juice, brown sugar, or fish sauce as needed. Serve in a bowl with jasmine rice, and squeeze lime juice and garnish with chopped cilantro.

   

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