Make this easy Thai curry recipes with Thai curry paste ideas, meat or vegetable options. A simple Thai meal ready in around 30 minutes!
Easy Thai Curry A Simple and Flavorful Thai Meal
There is something incredibly satisfying about a bowl of hot, fragrant Thai curry. The combination of creamy coconut milk, aromatic curry paste, tender meat and fresh vegetables creates a meal that tastes like you have spent hours in the kitchen…..even when dinner is ready in about 30 minutes!
This easy Thai curry is one of my favourite options when I want something quick, comforting and packed with flavour. You don’t need a long list of unusual ingredients, either. With a good Thai curry paste, coconut milk, vegetables and your choice of protein, you can have a delicious homemade curry on the table with surprisingly little effort.
The best thing about Thai curry is how flexible it is. Make it spicy or mild, use chicken, beef, prawns or tofu, add whatever vegetables you have in the refrigerator, or even adapt the recipe if you don’t want to use coconut milk.
Easy Thai Meals for Busy Weeknights
Thai cuisine is perfect for quick dinners because many dishes rely on a few powerful ingredients rather than complicated cooking techniques. A quality curry paste provides much of the garlic, chilli, herbs and spices you need, while coconut milk creates a rich and creamy sauce.
This makes Thai curry an excellent choice for busy families. Prepare your ingredients before you start cooking and the whole dish can come together in a single pan. Serve it with steamed jasmine rice and you’ve got a filling meal with very little fuss.
Other easy Thai meals worth trying include Thai basil chicken, pad kra pao, Thai fried rice, satay chicken and simple noodle dishes. Once you have a few basic Thai ingredients in your pantry, it’s surprisingly easy to recreate your favourite flavours at home.
Simple Thai Kitchen How to Build a Great Curry
The secret to a good curry is building flavour in stages. Start by frying the curry paste in a little oil for a minute or two. This helps release the aromas from the herbs and spices and gives the finished curry much more depth.
Add your meat and cook briefly before pouring in the coconut milk. Once the sauce starts simmering, add the vegetables according to how long they take to cook. Hard vegetables such as carrots should go in earlier, while softer vegetables can be added later.
Finish the curry with fish sauce, a little brown sugar and fresh lime juice. The combination of salty, sweet, spicy and sour flavours is what gives Thai food its distinctive balance.
Thai Curry Sauce The Secret to a Creamy Curry
A good Thai curry sauce should be creamy, aromatic and packed with flavour without being overwhelmingly hot. Coconut milk provides the creamy base, while curry paste delivers the main flavour.
For a thicker sauce, simmer the curry uncovered for several minutes. If it becomes too thick, add a splash of water or extra coconut milk.
You can also adjust the flavour at the end of cooking. Add more fish sauce for saltiness, brown sugar for sweetness, lime juice for acidity or additional curry paste if you want more heat.
Thai Curry Without Coconut A Lighter Alternative
Don’t like coconut milk? You can still make Thai curry without coconut.
Instead of coconut milk, use chicken stock combined with a small amount of cream, evaporated milk or even a thicker broth. The flavour will be different from traditional coconut-based curry, but the curry paste will still provide plenty of Thai-inspired flavour.
For a dairy-free option, simply use additional stock and allow the sauce to reduce until it reaches your preferred consistency.
Another option is to make a broth-based Thai curry using stock, curry paste, lime juice, fish sauce and plenty of vegetables.
Easy Thai Food What You Need for Thai Curry
You don’t need to stock an entire Thai kitchen to make great curry. For this easy Thai food recipe, the essential ingredients are Thai curry paste, coconut milk, protein, vegetables and a few flavour boosters.
A typical shopping list includes
Chicken, Shrimp, Beef, Pork, Lamb, Fish
Thai curry paste
Coconut milk
Onion
Capsicum
Broccoli
Carrot
Garlic
Fish sauce
Brown sugar
Lime juice
Fresh coriander
Jasmine rice
You can easily change the vegetables depending on what’s available. Snow peas, green beans, zucchini, mushrooms, baby corn and spinach all work beautifully.
Thai Curry Vegetables The Best Vegetables to Add
One of the easiest ways to make Thai curry more nutritious and filling is to load it with vegetables. You can make it totally vegetarian if you like.
Popular Thai curry vegetables include
Bell peppers
Broccoli
Carrots
Green beans
Snow peas
Zucchini
Mushrooms
Baby corn
Bamboo shoots
Eggplant
Spinach
Don’t worry about using every vegetable on the list. Two or three different vegetables are usually enough.
For the best texture, avoid overcooking them. Thai curries are particularly good when the vegetables remain slightly crisp rather than becoming soft and mushy.
Thai Curry Red A Quick and Versatile Favourite
Thai curry red is one of the easiest styles of Thai curry to make at home. Red curry paste generally contains red chillies along with aromatic ingredients such as garlic, lemongrass, shallots and spices.
It works particularly well with chicken, beef, pork, prawns and vegetables. The finished curry has a rich, slightly spicy flavour that pairs beautifully with coconut milk.
If you are new to cooking Thai food, red curry is a great place to start. It is simple, adaptable and easy to adjust to your preferred level of heat.
Thai Curry Green Paste Fresh and Fragrant
Thai curry green paste creates a brighter and often hotter curry than red curry. Green chillies provide the colour and heat, while ingredients such as Thai basil, coriander, lemongrass and kaffir lime contribute fresh aromatic flavours.
Green curry works especially well with chicken and seafood. Add plenty of vegetables and serve it with jasmine rice for an easy weeknight dinner.
If you prefer mild food, start with a smaller amount of curry paste and add more as needed. It’s much easier to increase the heat than to try to cool down a curry that’s already too spicy!
Thai Curry Paste Massaman A Richer Alternative
If you enjoy milder, richer curries, Thai curry paste Massaman is worth trying. Massaman curry has influences from South and Southeast Asian cuisines and is typically warmer and less fiery than many red or green curries.
Massaman curry paste is commonly paired with coconut milk, potatoes, onions, peanuts and beef or chicken. The result is a thick, fragrant curry with warm spice flavours.
It’s an excellent option for people who don’t enjoy very spicy food and makes a fantastic slow-cooked or one-pot dinner.
Thai Curry Coconut Soup Turn Curry Into Soup
You can easily transform the flavours of Thai curry into a delicious Thai curry coconut soup.
Simply increase the amount of coconut milk or add chicken stock to your curry sauce. Use chicken, prawns or tofu along with mushrooms, capsicum and other vegetables.
Add noodles for a more substantial meal. Rice noodles work particularly well, while fresh coriander, lime and sliced chilli make excellent toppings.
The result is a warming, creamy soup that’s perfect for colder evenings.
Thai curry can range from mild to seriously hot. The easiest way to control the heat is by controlling the amount of curry paste. Start conservatively, especially if you’re unfamiliar with the brand you’re using.
Coconut milk also helps soften the heat. If you’ve accidentally made your curry too spicy, adding extra coconut milk, stock or a little sugar can help balance the flavours.
Remember that the perceived heat can increase as the curry sits, so it’s better to build the spice gradually.
With Easy Thai Curry What to Serve With It
Steamed jasmine rice is the classic choice and soaks up the delicious curry sauce. You could also serve your curry with
Coconut rice
Roti
Thai-style cucumber salad
Steamed vegetables
Rice noodles
Fresh spring rolls
Prawn crackers
A wedge of lime and fresh coriander on the side adds a final burst of freshness.
For a basic Thai curry recipe, start by heating a tablespoon of vegetable oil in a large frying pan or wok.
Add around two tablespoons of Thai curry paste and cook for one to two minutes, stirring frequently. Add sliced chicken and cook for several minutes until lightly browned.
Pour in a can of coconut milk and stir everything together. Add your vegetables and allow the curry to gently simmer until the chicken is cooked and the vegetables are tender.
Finally, add fish sauce, brown sugar and fresh lime juice. Taste and adjust the seasoning before serving with steamed jasmine rice.
For a little extra freshness, sprinkle chopped coriander and sliced green onions over the top.
This Thai curry recipe green is a simple, creamy and flavorful meal that’s perfect for a busy weeknight. It uses easy-to-find supermarket ingredients and a store-bought Thai green curry paste, so you don’t need to make your own curry paste from scratch. Tender chicken, crisp vegetables and creamy coconut milk come together in around 30 minutes, making this a great addition to your collection of easy Thai meals.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Main Course
Ingredients
500gchicken breast thinly sliced
2tablespoonsThai green curry paste
1cancoconut milk400ml
1tablespoonvegetable oil
1red capsicumsliced
1carrotthinly sliced
1cupbroccoli florets
1tablespoonfish sauce
1teaspoonbrown sugar
Juice of 1 lime
Fresh corianderto serve
Cooked jasmine riceto serve
Instructions
Cook the curry paste: Heat the oil in a large frying pan or wok over medium heat. Add the green curry paste and cook for 1-2 minutes, stirring until fragrant.
Add the chicken: Add the sliced chicken and stir-fry for 3-4 minutes until lightly browned.
Add the coconut milk: Pour in the coconut milk and stir everything together.
Add the vegetables: Add the capsicum, carrot and broccoli. Bring the curry to a gentle simmer and cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender.
Season: Stir in the fish sauce, brown sugar and lime juice. Taste and add a little extra curry paste, fish sauce or lime juice if needed.
Serve: Spoon the green curry over steamed jasmine rice and finish with fresh coriander.
Notes
thai curry recipeTip: If you prefer a milder curry, start with just 1 tablespoon of green curry paste. You can always add more at the end. For extra vegetables, try adding mushrooms, green beans or snow peas.
Can You Make Thai Curry Ahead of Time?
Absolutely. Thai curry is one of those meals that often tastes even better the next day.
Frequently Asked Questions
What is the easiest Thai curry to make?
Red curry is one of the easiest options for beginners. It requires relatively few ingredients and works with chicken, seafood, meat or vegetables.
Can I use store bought Thai curry paste?
Yes. Store-bought curry paste is an excellent shortcut and makes homemade Thai curry much faster and easier.
How do I make Thai curry less spicy?
Use less curry paste and add extra coconut milk. You can also balance the flavours with a small amount of sugar and lime juice.
Can I make Thai curry vegetarian?
Absolutely. Replace the meat with tofu and add vegetables such as mushrooms, broccoli, eggplant, capsicum and green beans. If you’re making a strict vegetarian curry, use a suitable vegetarian alternative to fish sauce.
What coconut milk is best for Thai curry?
Full-fat coconut milk generally produces the richest and creamiest sauce. Light coconut milk can be used if you prefer a lighter curry, although the sauce won’t be quite as rich.
Can I freeze Thai curry?
Yes. Thai curry generally freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator and reheat thoroughly before serving.
This easy Thai curry is a fantastic starting point if you want to bring more Thai-inspired meals into your weekly dinner routine. With a jar of curry paste, a can of coconut milk, some chicken and a handful of vegetables, you can create a satisfying homemade meal without complicated techniques or a huge shopping list.
Try a mild red curry first, then experiment with Thai curry green paste, Massaman curry or even a coconut-free version. Add your favourite vegetables, adjust the spice level and serve everything over fluffy jasmine rice.
Once you have mastered this basic Thai curry recipe, you’ll have a simple and flexible dinner that can be adapted almost endlessly. Give it a try tonight!
