This Thai Red Curry comes together in about 30 minutes and all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the veggies and protein to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me, nothing’s better than a meal that’s quick, easy, and totally satisfying!
Ingredient Breakdown
Making this Thai Red Curry is super simple because it uses a few key ingredients, some of which you might already have in your pantry! Below, I’ve broken down everything you need and provided some handy substitutions to customize it just the way you like!
1 cup roasted sweet corn: Sweet corn adds a lovely pop of sweetness to the curry. Didn’t roast any? No worries! You can use canned corn or frozen corn, just toss it in straight from the bag!
1 cup mixed colorful veggies: Think bell peppers, carrots, and zucchini, whatever you have on hand. I often go for a mix of red and yellow bell peppers for that beautiful color. It makes such a difference when plating!
2 tablespoons red curry paste: This is where the magic happens! Red curry paste is packed with flavor; you can usually find it in the Asian aisle of your grocery store. If you’re sensitive to spice, start with less and add more as you go.
1 can coconut milk: For creaminess! Coconut milk is the base of this dish and gives it that rich, silky texture. If you want something lighter, you can use light coconut milk, but it won’t be quite as creamy.
2 tablespoons vegetable oil: To sauté the veggies and curry paste. You can also use any neutral oil like canola or avocado oil.
1 tablespoon soy sauce: For that savory depth of flavor. Tamari works great if you’re gluten-free.
Optional: protein of choice (tofu, chicken, shrimp): Protein is optional, but I highly recommend adding it! Chicken is a family favorite, but shrimp adds a little special touch. Tofu makes for a great meatless option, especially for my vegetarian friends.
Fresh basil for garnish: Nothing brightens up this dish like a little fresh basil. It really elevates the flavor profile!
Let’s Get Cooking!
How to Make Thai Red Curry
Heat Up the Oil: Start by heating 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add the 2 tablespoons of red curry paste and sauté for 1-2 minutes until fragrant. You’ll know it’s ready when your kitchen smells gloriously aromatic, that’s how you know you’re on the right track!
Add Coconut Milk and Soy Sauce: Next, stir in 1 can of coconut milk and 1 tablespoon of soy sauce, bringing everything to a gentle simmer. Don’t forget to stir to combine the flavors, scraping the yummy bits off the bottom of the pan. Those bits are packed with flavor!
Toss in Vegetables and Protein: Now, add the 1 cup of roasted corn and mixed veggies. If you’re using protein, this is the time to throw that in too! Cook until the veggies are tender, about 5-7 minutes. Keep an eye on them by stirring occasionally, and you’ll be left with vibrant colors that just scream deliciousness.
Season to Taste: Before serving, add a couple pinches of salt and pepper to taste. This helps to bring everything together. Serve hot, garnished with fresh basil for a pop of color and flavor. Just picture it, your beautifully colored curry with lush green basil on top!
And that’s it! Quick, easy, and oh-so-satisfying.
Why I Love This Recipe!
This is my go-to recipe when life gets hectic! Whether I’m juggling after-school activities or just trying to get dinner on the table, this Thai Red Curry has my back. I’m a real sucker for anything savory and creamy, and it just hits all the right notes. You can use whatever you’ve got on hand, which is perfect for those busy grocery weeks when you’re not sure what to make.
And the best part is that it’s perfect for crowd-pleasing. My kids can’t get enough of it, and I love the fact that I can sneak in all those colorful veggies without them even noticing. It really is family favorite material!
If you loved this recipe, be sure to check out my One Pan Boursin Chicken Risotto, my Alice Springs Chicken, or my Easy Classic Meatloaf!
Why This Recipe Works
Quick & Easy
This recipe truly comes together in under 30 minutes. Perfect for those nights when cooking seems like more of a chore than a pleasure! The simplicity of throwing everything in one pot means less prep and fewer dishes, who can say no to that?
One Pot Wonder
Minimal cleanup required here, folks! Everything cooks in one pot or skillet, making it a dream for busy weeknights. You’ll be cooking, eating, and cleaning up in record time!
Customizable
Use whatever ingredients you have, whether it’s leftover veggies or proteins from the fridge, this recipe is super forgiving! So, if you’ve got bell peppers about to go bad or broccoli hanging out in the back of the fridge, toss those in, too!
Comfort Food
Nothing says comfort like a steamy bowl of curry! It’s loaded with flavor, rich in texture, and leaves you feeling oh-so-satisfied. Perfect for cozy family dinners, especially on those chilly evenings.
Budget-Friendly
This dish uses affordable, everyday ingredients that you can easily find at any grocery store. And since you can cook it all in one pot, you save on both groceries and time!
Serving & Storage Tips
How to Serve This Quick and Easy Thai Red Curry
Serve this mouthwatering curry over hot white rice, brown rice, or even coconut rice for an extra flair! Pair it with some crusty bread to soak up every last drop, or indulge in some homemade garlic naan for an authentic feel!
Storage
If you happen to have leftovers (which is, honestly, rare in my house), they can last in the fridge for up to 3 days. Be sure to store it in an airtight container for the best freshness!
Reheating Instructions
Reheat your leftover curry on the stove over medium heat, stirring occasionally until warmed through. If it’s thickened a bit in the fridge, you can add a splash of coconut milk or broth to loosen it up.
Is it Freezer Friendly? Yes! Just allow it to cool, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat as usual.
And there you have it, your complete guide to making a Thai Red Curry that not only pleases your palate but also makes weeknight cooking so much easier! You’ll never look at dinner the same way again. Happy cooking, friends! For more Recipes Follow Us in our Pinterest.
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Thai Red Curry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious Thai red curry that comes together in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
- 1 cup roasted sweet corn
- 1 cup mixed colorful veggies (bell peppers, carrots, zucchini)
- 2 tablespoons red curry paste
- 1 can coconut milk
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Optional: protein of choice (tofu, chicken, shrimp)
- Fresh basil for garnish
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 2 tablespoons of red curry paste and sauté for 1-2 minutes until fragrant.
- Stir in 1 can of coconut milk and 1 tablespoon of soy sauce, bringing everything to a gentle simmer.
- Add 1 cup of roasted corn and mixed veggies (and protein, if using). Cook until the veggies are tender, about 5-7 minutes, stirring occasionally.
- Season to taste with salt and pepper. Serve hot, garnished with fresh basil.
Notes
This recipe is customizable, allowing you to use whatever veggies or proteins you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
