About this recipe

A rich, aromatic Thai red curry with tender chicken, creamy coconut milk, and vibrant vegetables. This classic home version is approachable, deeply flavorful, and comes together in under 40 minutes. The secret is blooming the curry paste in coconut cream before adding the rest — it unlocks layers of flavor that make this dish taste like it came from your favorite Thai restaurant.

Instructions

1. 1

   Start your jasmine rice according to package directions so it's ready when the curry is done. While the rice cooks, prep all your vegetables and chicken thighs.

2. 2

   Open the can of coconut milk without shaking it. Carefully spoon out the thick coconut cream from the top (about 3–4 tablespoons) and set aside. Reserve the remaining coconut milk in the can.

3. 3

   Heat the vegetable oil in a large skillet or wok over ^[medium-high heat]. Add the thick coconut cream and stir for about 1 minute until it begins to bubble and separate slightly.

4. 4

   Add the Thai red curry paste to the coconut cream. Stir and fry the paste for 2–3 minutes, pressing it into the pan, until it is very fragrant and darkens slightly in color.

5. 5

   Add the chicken thighs pieces to the pan. Toss to coat them thoroughly in the curry paste and cook, stirring occasionally, for 4–5 minutes until the chicken is lightly seared on the outside (it doesn't need to be fully cooked through yet).

6. 6

   Pour in the remaining coconut milk from the can. Add the fish sauce, brown sugar, and the aromatics if using (lemongrass bottom 4 inches only bruised, galangal or ginger peeled about 1/4-inch thick, and kaffir lime leaves torn in half with stems removed). Stir everything together and bring to a gentle simmer over ^[medium heat].

7. 7

   Simmer the curry for 8–10 minutes, stirring occasionally, until the chicken thighs is cooked through and the sauce has thickened slightly. Taste and adjust seasoning — add more fish sauce for saltiness, more brown sugar to balance heat, or more Thai red curry paste for a deeper flavor.

8. 8

   Add the sliced red bell pepper and zucchini. Simmer for another 3–4 minutes until the vegetables are just tender but still have a little bite.

9. 9

   Turn off the heat and stir in the spinach or Thai basil. It will wilt in about 30 seconds from the residual heat. Remove and discard the lemongrass pieces and galangal slices before serving.

10. 10

    Ladle the curry over steamed jasmine rice in bowls. Garnish with fresh Thai basil or cilantro leaves, sliced red chili if desired, and a lime wedge on the side. Squeeze the lime over just before eating.