Homemade Thai red curry is simple, easy and can be cooked in 15 minutes or less! It’s a go-to one-pot meal for any busy family that is warm, spicy and satisfying.
You can substitute any of the vegetables with any vegetables you like, just change the cooking time. For example you can use green beans, but only cook them for four minutes or so instead of the full 15 minutes for the below vegetables.
Red Thai curry uses hot peppers, so depending on how spicy you like your curry, you can play around with fresh peppers you find from your farmer’s market or grocers or dried pepper varieties. I always recommend just using a little to start with. Same with the chili pepper – you can cut it out completely or just add a pinch like in this recipe so the spice is very mild.
I’ve simplified the recipe from more traditional curries by leaving out some of the hard to find ingredients you don’t usually have in your fridge like shrimp paste or lemongrass to make this homemade version an easy recipe you probably have most of these ingredients in your pantry.