This totally comforting and delicious Thai Red Curry comes together in about 30 minutes and is made all in one pot! It’s the perfect weeknight meal for busy families that your family will love! Switch up the vegetables and protein to suit your taste, or use this dish as a “clean out the fridge” meal to get rid of those odds and ends. It’s that versatile and simple!
Ingredient Breakdown
- 1 cup Roasted Sweet Corn
- 1 cup Mixed Colorful Veggies (Bell Peppers, Carrots, Zucchini)
- 2 tablespoons Red Curry Paste
- 1 can Coconut Milk
- 2 tablespoons Vegetable Oil
- 1 tablespoon Soy Sauce
- Optional: Protein of Choice (Tofu, Chicken, Shrimp)
- Fresh Basil for Garnish
Let’s Get Cooking!
Step-by-Step Instructions
Sauté the Curry Paste: Heat the vegetable oil in a large skillet over medium heat. Once it heats up, add the red curry paste and sauté for about 1-2 minutes until fragrant. Oh, the aroma! You’ll want to breathe it all in!
Add Coconut Milk and Soy Sauce: Now, pour in the can of coconut milk and the soy sauce. Stir everything together and bring it to a gentle simmer for about 1 minute. It’s already looking like a party in that pan!
Toss in Veggies and Protein: Stir in the roasted corn and mixed veggies. If you’re using protein like shrimp or chicken, toss it in as well. Cook everything on medium heat until the veggies are tender, which should take about 5-7 minutes. Stirring occasionally, of course don’t let it stick!
Final Seasoning: Once the veggies are soft and the flavors meld together beautifully, season with a couple pinches of salt and pepper to taste. Serve hot, garnished with fresh basil for that extra burst of flavor and color.
Personal Connection
This Quick and Easy Thai Red Curry is absolutely my go-to recipe when I have a busy week ahead. It’s been a family favorite for years, and honestly, I love how customizable it is! You can use whatever you have on hand, and it’s so forgiving. Plus, I’m a real sucker for dishes that come together in one pot! Less mess means more time to relax after dinner which, let’s be honest, we could all use. And the best part? It’s totally comforting and loaded with flavors that everyone enjoys!
If you loved this Thai red curry, be sure to check out my One Pan Boursin Chicken Risotto, my Garlic Shrimp Mofongo, or my Boursin Collard Green Rice!
Why This Recipe Works
Quick & Easy
This dish comes together all in one pot in under 30 minutes, perfect for those busy weeknights when you just don’t have time to fuss around with complicated recipes.
Customizable
The beauty of this curry is its adaptability! You can throw in any leftover veggies or proteins you have lurking around in your fridge. It’s literally “clean out the fridge” friendly, making it a budget-conscious option while minimizing waste. Win-win, right?
Comfort Food
This curry is so loaded with tons of flavor, creating a cozy meal that feels like a warm hug after a long day. Seriously, who wouldn’t want to dive into that creamy goodness?
One Pot
With everything cooked in one pot, cleanup is a breeze! Just a quick wash of the skillet, and you’re done. Less time scrubbing means more time enjoying the quality family moments that matter most.
Serving and Storage Tips
How to Serve This Dish
I recommend serving this Thai red curry over a fluffy bed of jasmine rice or even noodles of your choice for a filling and satisfying meal. You can also top it with crunchy peanuts or a squeeze of lime for extra brightness.
Storage
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Just make sure it cools down before you seal it up!
Reheating Instructions
To reheat, just pop it in the microwave for a couple of minutes until heated through, or you can warm it gently on the stove over low heat. Add a splash of water or a little extra coconut milk to loosen it up if it thickens too much.
Freezer Friendly
Yes! You can freeze leftovers for up to 3 months. Just thaw overnight in the fridge before reheating, and you’ll have a wonderful quick dinner ready to go!
Food really has this amazing power to bring people together, doesn’t it? I hope this Thai Red Curry becomes your new family favorite! Remember, you can always swap ingredients to make it just the way you like it. Trust me, you’re going to want to whip this up over and over again!
A little tip, though try to make extra! You’ll thank me when you find yourself craving it again the next day! Follow us on Pinterest for daily meal inspiration!
Quick and Easy Thai Red Curry
Ingredients
Method
- Heat the vegetable oil in a large skillet over medium heat. Once it heats up, add the red curry paste and sauté for about 1-2 minutes until fragrant.
- Pour in the can of coconut milk and the soy sauce. Stir everything together and bring it to a gentle simmer for about 1 minute.
- Stir in the roasted corn and mixed veggies. If using protein, toss it in as well. Cook on medium heat until the veggies are tender, about 5-7 minutes.
- Once the veggies are soft, season with salt and pepper to taste. Serve hot, garnished with fresh basil.