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Easy Thai Red Curry – A Creamy, Flavorful 30-Minute Dinner

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A quick and easy Thai red curry packed with bold flavor, creamy coconut milk, and your choice of protein and vegetables. Ready in just 30 minutes for a cozy, delicious dinner.

Ingredients

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  • 2–3 tbsp Thai red curry paste

  • 1 tbsp coconut oil

  • 1 (14 oz) can full-fat coconut milk

  • 1 lb chicken breast, tofu, or shrimp

  • 2 cups mixed vegetables (bell pepper, zucchini, carrots)

  • 1 tbsp fish sauce or soy sauce

  • 1 tsp brown sugar

  • Juice of ½ lime

  • Fresh Thai basil or cilantro (for garnish)

Instructions

  1. Heat oil in a skillet over medium heat. Sauté curry paste for 1–2 minutes until fragrant.

  2. Stir in coconut milk and bring to a simmer.

  3. Add chicken, tofu, or shrimp. Simmer until just cooked through.

  4. Add vegetables and cook 5–7 minutes until tender.

  5. Stir in fish sauce, sugar, and lime juice. Adjust seasoning to taste.

  6. Serve over rice, garnished with herbs or chili slices if desired.

Notes

  • For vegan: use tofu and soy sauce.

  • Add extra broth to turn into a curry soup.

  • Store leftovers up to 4 days or freeze up to 2 months.

Find it online: https://nosweatrecipes.com/easy-thai-red-curry-a-creamy-flavorful-30-minute-dinner/