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30 minute Thai Red Curry Recipe from The Faux Martha

Pantry-Friendly Thai Red Curry

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5 from 1 review

  • Total Time: 25 min.
  • Yield: 3 large servings 1x


This Quick Pantry-Friendly Thai Red Curry is packed with flavor, comes together in under 30 minutes, made from the bits of your fridge and pantry, and almost as good as takeout. Can you ever beat takeout? Probably not. Use whatever hunks of vegetables you have left in the fridge to pull this weeknight meal off.




  • 3/4 c. quick-cooking rice
  • 1 tbsp. salted butter
  • 1/2 tsp. kosher salt

Thai Red Curry

  • 3/4 c. diced sweet onion (about 1/2 an onion)
  • 1 tbsp. olive oil
  • 1 1/2 tsp. kosher salt, divided
  • 3 cloves garlic, minced
  • thumb tip ginger, minced
  • 1 can (15 oz.) full-fat coconut milk
  • 1 1/22 tbsp. Thai Red Curry Paste
  • 1 tbsp. honey
  • 1 lime, zest and juice
  • 1 chicken breast (about .65 lb)
  • 1 head of broccoli
  • 1 large green pepper



  1. Cook the rice. Cook according to package directions, adding the butter and salt.
  2. Make the Thai Red Curry. Dice the onion. In a large saute pan, heat oil over medium-low. Once shimmery, add in the onion plus a pinch of the salt. Sauté for about 3 minutes or until translucent. Meanwhile, finely mince the garlic and ginger. (If you don’t want to chop the garlic and ginger, mince by way of a zester, used later in the recipe.) Add to the pan and cook for 30 seconds. Then add in the coconut milk, Thai Red Curry Paste, honey, zest of a lime, and the remaining salt. Stir together until smooth. Bring to a low simmer.
  3. Using kitchen shears, cut the chicken into thin 2-inch strips (on the thinner side) directly into the pot. Cook for 5 minutes, stirring occasionally.
  4. Meanwhile, cut the broccoli and green pepper into smaller hunks. After 5 minutes, add into the pot. Cover and cook for an additional 5-10 minutes or until vegetables are just fork-tender, stirring occasionally.
  5. Remove from heat and squeeze in lime to taste. Adjust salt levels as needed.
  6. Add rice to the bowls. Top with the Thai Red Curry and plenty of sauce. Garnish as desired.


Though I don’t keep Fish Sauce stocked, I really should, you can substitute this for the salt in the recipe for a punchier flavor. If unfamiliar, Fish Sauce is salty and fermented and unlike regular old salt or even soy sauce. You can’t really duplicate the flavor without, well, fish sauce. Note: A little goes a long way.

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