Thai Coconut Red Curry

When I was living in Munich a couple years ago with my best friends, there was an Asian restaurant below our studio apartment that had the *best* Thai red curry. I wasn’t big into cooking back then, so pretty much every single night that we were home, we’d pop downstairs to pick up an order of takeout. We ate there so often that the owners would start making it the second we walked in the door. To this day, Thai red curry still reminds me of being happily squished in that tiny German apartment with a full belly. I’ve tried it at several restaurants in Toronto, but they never seem to get the flavours and consistency just right, so I’ve finally figured out how to recreate it properly at home, and it tastes even better than I remembered.

The most essential base of this dish is the red curry paste and the coconut milk. Beyond that, you can mix and match with your favourite proteins and veggies. I’m trying to eat less meat in 2020, so I’ve experimented with adding vegan soy-based beef-less tenders from Farm Boy to this recipe, or occasionally extra-firm tofu, and both have turned out *super* delicious. Depending on what’s available at the grocery store, I also like to add in bok choy, broccoli, or even canned bamboo shoots if I’m in the mood for them.


  • 1 1/2 tablespoons olive oil or coconut oil
  • 4 chicken breasts thinly sliced or 1 package extra firm tofu or other vegan protein
  • 1 medium red onion, diced
  • 3 tablespoons red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper thinly sliced
  • 1 medium zucchini, sliced
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic, minced
  • 1 can coconut milk
  • 2 tablespoon fish sauce
  • Cilantro, to serve
  • Lime, to serve


  1. In a large pan or wok, heat cooking oil on medium-high. Add chicken, onion and red curry paste and cook just until chicken is no longer pink (if you’re using tofu or vegan protein, cook until onions have slightly softened, and add tofu or vegan protein during the next step).
  2. Add bell peppers, zucchini, ginger and garlic and sauté for about one minute.
  3. Add coconut milk, fish sauce and soya sauce and bring to a boil, then reduce to a simmer for 5 minutes or until the sauce has slightly thickened and veggies have cooked down to your liking.
  4. Serve immediately over white rice, garnishing with a generous squeeze of lime and a sprinkling of cilantro.

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