How to Make Easy Thai Curry

Thai cuisine is renowned worldwide for its bold flavours, vibrant colours, and aromatic spices. One of the most popular and versatile dishes is Thai curry, a hearty meal that combines coconut milk, aromatic herbs, spices, and your choice of protein or vegetables. Whether you're an experienced home cook or a complete beginner, learning how to make easy Thai curry is both rewarding and surprisingly simple.

In this in-depth guide, we will cover:

• The basics of Thai curry
  
  

• Essential ingredients
  
  

• Equipment needed
  
  

• Step-by-step recipes for green, red, and yellow Thai curry
  
  

• Tips for customisation
  
  

• Frequently asked questions
  
  

By the end, you'll be equipped to prepare delicious Thai curry in your own kitchen with confidence.

What Is Thai Curry?

Thai curry is a broad term for a variety of dishes made with curry paste, coconut milk, meat or tofu, vegetables, herbs, and spices. Unlike Indian curry, which is often thicker and spicier with a strong emphasis on dried spices, Thai curry focuses more on fresh herbs and aromatic pastes. The key ingredient is the curry paste, which is traditionally made using a pestle and mortar but is also widely available pre-made.

Types of Thai Curry

The three main types of Thai curry include:

• Green Curry (Gaeng Keow Wan): Known for its vibrant green colour from fresh green chillies and herbs. It’s typically the spiciest of the three.
  
  

• Red Curry (Gaeng Phed): Made with dried red chillies, giving it a rich, deep red hue and a slightly milder heat.
  
  

• Yellow Curry (Gaeng Karee): Influenced by Indian spices, yellow curry is milder and slightly sweeter, with a golden colour from turmeric.
  
  

 

 

Essential Ingredients

While there’s some flexibility in the ingredients, these are the core components you’ll need:

1. Curry Paste

You can buy ready-made curry pastes from Asian supermarkets or make your own. Making it from scratch gives you full control over the flavour and heat level.

Common Ingredients in Curry Paste:

• Fresh chillies (green for green curry, red for red curry)
  
  

• Garlic
  
  

• Lemongrass
  
  

• Galangal or ginger
  
  

• Kaffir lime leaves or zest
  
  

• Shallots
  
  

• Coriander roots or stems
  
  

• Cumin
  
  

• Coriander seeds
  
  

• Shrimp paste (optional for vegetarians)
  
  

2. Coconut Milk

Coconut milk forms the creamy base of Thai curry. Opt for full-fat coconut milk for a rich and authentic texture.

3. Protein and Vegetables

Popular options include:

• Chicken
  
  

• Prawns
  
  

• Tofu
  
  

• Aubergine
  
  

• Bamboo shoots
  
  

• Bell peppers
  
  

• Baby corn
  
  

4. Aromatic Herbs and Seasonings

• Thai basil
  
  

• Kaffir lime leaves
  
  

• Fish sauce
  
  

• Palm sugar (or brown sugar as a substitute)
  
  

• Lime juice
  
  

 

 

Equipment You’ll Need

• Wok or deep frying pan: For sautéing curry paste and simmering curry. The Pep Wok would be perfect for this! Available HERE.
  
  

• Wooden spoon: Helps in stirring without damaging non-stick surfaces.
  
  

• Mortar and pestle or food processor: For making curry paste from scratch.
  
  

• Measuring spoons and cups: To ensure balance in flavours.
  
  

 

 

Easy Thai Curry Recipes

Recipe 1: Easy Thai Green Curry

Ingredients (Serves 4)

• 400g chicken breast, thinly sliced
  
  

• 2 tablespoons green curry paste
  
  

• 400ml coconut milk
  
  

• 1 tablespoon fish sauce
  
  

• 1 tablespoon palm sugar
  
  

• 1 red bell pepper, sliced
  
  

• 1 aubergine, cubed
  
  

• A handful of Thai basil leaves
  
  

• Kaffir lime leaves (optional)
  
  

• 1 tablespoon vegetable oil
  
  

• Steamed jasmine rice, to serve
  
  

Method

1. Heat the Oil: Warm the vegetable oil in a wok over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant.
   
   

2. Add Coconut Milk: Slowly pour in half of the coconut milk, stirring to combine with the paste. Simmer for 5 minutes until the oil begins to separate.
   
   

3. Cook Chicken: Add the chicken slices and cook until no longer pink.
   
   

4. Add Vegetables: Stir in the aubergine and bell pepper. Pour in the remaining coconut milk.
   
   

5. Season: Add fish sauce, palm sugar, and kaffir lime leaves if using. Simmer until vegetables are tender.
   
   

6. Final Touch: Stir in Thai basil leaves just before serving.
   
   

7. Serve: Ladle the curry over steamed jasmine rice.
   
   

 

 

Recipe 2: Easy Thai Red Curry

Ingredients (Serves 4)

• 400g prawns, peeled and deveined
  
  

• 2 tablespoons red curry paste
  
  

• 400ml coconut milk
  
  

• 1 tablespoon fish sauce
  
  

• 1 tablespoon palm sugar
  
  

• 1 courgette, sliced
  
  

• 1 red bell pepper, sliced
  
  

• Fresh coriander, for garnish
  
  

• 1 tablespoon vegetable oil
  
  

• Lime wedges, to serve
  
  

Method

1. Cook Curry Paste: Heat oil in a wok, add red curry paste, and fry until aromatic.
   
   

2. Add Coconut Milk: Slowly add coconut milk, stirring continuously.
   
   

3. Add Prawns: Put prawns into the curry sauce and cook until they turn pink.
   
   

4. Vegetables: Stir in courgette and bell pepper.
   
   

5. Season: Add fish sauce and palm sugar. Simmer gently.
   
   

6. Garnish and Serve: Sprinkle with fresh coriander and serve with rice and lime wedges.
   
   

 

 

Recipe 3: Easy Thai Yellow Curry

Ingredients (Serves 4)

• 400g firm tofu, cubed
  
  

• 2 tablespoons yellow curry paste
  
  

• 400ml coconut milk
  
  

• 1 tablespoon soy sauce (for a vegetarian alternative to fish sauce)
  
  

• 1 tablespoon palm sugar
  
  

• 1 large potato, cubed
  
  

• 1 carrot, sliced
  
  

• 1 onion, chopped
  
  

• Thai basil, for garnish
  
  

• 1 tablespoon vegetable oil
  
  

Method

1. Prepare Tofu: Fry tofu cubes until golden, set aside.
   
   

2. Cook Curry Paste: In the same wok, heat oil and sauté yellow curry paste.
   
   

3. Add Coconut Milk: Pour in coconut milk and stir well.
   
   

4. Add Vegetables: Put potatoes, carrots, and onion into the curry. Cook until tender.
   
   

5. Season and Finish: Add soy sauce, palm sugar, and tofu cubes. Stir gently and simmer.
   
   

6. Garnish and Serve: Sprinkle Thai basil leaves on top and serve with rice.
   
   

 

 

Customising Your Thai Curry

Once you master the basics, feel free to experiment. Thai curry is remarkably adaptable:

• Vegetarian/Vegan: Replace fish sauce with soy sauce or tamari. Opt for tofu or tempeh as your protein.
  
  

• Low Spice: Reduce the amount of curry paste or use milder varieties.
  
  

• Different Proteins: Try beef, pork, duck, or seafood combinations.
  
  

• Add-ins: Pineapple chunks, baby corn, snap peas, or cashew nuts can enhance texture and flavour.
  
  

 

 

Tips for Making the Best Thai Curry

• Use Fresh Ingredients: Fresh herbs like Thai basil and kaffir lime leaves elevate the curry.
  
  

• Don’t Rush the Paste: Take time to sauté the curry paste properly to release its full aroma.
  
  

• Balance Flavours: Adjust fish sauce, sugar, and lime juice to taste. Thai cuisine thrives on a balance between salty, sweet, sour, and spicy.
  
  

• Avoid Overcooking Coconut Milk: Boiling coconut milk at a high temperature can cause it to split. Maintain a gentle simmer.
  
  

• Prepare in Advance: Curry pastes can be made in batches and frozen in ice cube trays for easy use.
  
  

 

 

Frequently Asked Questions

1. Can I Make Thai Curry Without Coconut Milk?

You can substitute coconut milk with alternatives like almond milk or cashew cream, but the flavour and richness will not be the same. Another option is to use a lighter stock base, though it veers away from traditional Thai flavours.

2. Is Thai Curry Gluten-Free?

Most traditional ingredients are gluten-free, but always check labels on curry pastes and sauces to confirm.

3. How Do I Store Leftover Thai Curry?

Store in an airtight container in the refrigerator for up to three days. Thai curry often tastes even better the next day as the flavours meld.

4. Can I Freeze Thai Curry?

Yes, Thai curry freezes well. Cool completely before transferring to freezer-safe containers. Defrost thoroughly and reheat gently.

5. How Can I Make Curry Paste from Scratch?

Here’s a basic green curry paste recipe:

Homemade Green Curry Paste (Makes About 200g)

• 10 green chillies, deseeded
  
  

• 2 shallots
  
  

• 4 cloves garlic
  
  

• 1 stalk lemongrass, chopped
  
  

• 1 tablespoon galangal, chopped
  
  

• 1 teaspoon coriander seeds
  
  

• 1 teaspoon cumin seeds
  
  

• 1 teaspoon shrimp paste (optional)
  
  

• Zest of 1 lime
  
  

• A handful of coriander leaves and stems
  
  

• 2 tablespoons vegetable oil (to help blend)
  
  

Method:

1. Toast coriander and cumin seeds in a dry pan until fragrant.
   
   

2. Pound all ingredients in a mortar and pestle or blend in a food processor until smooth.
   
   

Making Thai curry at home doesn’t have to be intimidating. With some basic ingredients and simple steps, you can enjoy restaurant-quality Thai green, red, or yellow curry right from your own kitchen. Whether you prefer a fiery green curry or a milder, aromatic yellow curry, the key is balancing flavours and using fresh ingredients.

By following the recipes and tips shared in this guide, you'll soon find Thai curry becoming a regular part of your home cooking repertoire. Don’t be afraid to experiment and make it your own — Thai cuisine is all about personal taste and balance.

Happy cooking!