Cozy Thai Red Curry for Family Nights

Thai red curry is easy, irresistibly creamy, and deeply comforting, thanks to full fat coconut milk, red curry paste, and a colorful mix of fresh veggies. With green beans, red bell pepper, bamboo shoots, and gentle ginger warmth, every bite tastes like a cozy night in. Serve it over fluffy rice, add baked tofu if you’d like some extra protein.

Why You’ll Love This Recipe

• Ready in about 30 minutes, start to finish—perfect for busy evenings.
• Uses simple, easy-to-find ingredients with lots of room for substitutions.
• Naturally dairy-free and easily kept vegetarian or vegan.
• Family-style and customizable: you can keep it mild or turn up the heat.
• Leftovers reheat beautifully for cozy lunches the next day.

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Ingredients You’ll Need

For the curry:

• 2 tablespoons coconut oil
• ½ medium white onion, thinly sliced
• Sea salt, a pinch (plus more to taste)
• 1 red bell pepper, stemmed, seeded, and sliced into strips
• 1 tablespoon fresh ginger, chopped
• 2 tablespoons red curry paste
• 1 (14‑ounce) can full‑fat coconut milk
• ½ cup water
• 1 tablespoon tamari (or soy sauce)
• 2 teaspoons cane sugar
• 4 oz fresh green beans, trimmed (about 1 cup)
• ½ cup bamboo shoots, drained
• 1 tablespoon fresh lime juice, plus lime wedges for serving

Optional protein & toppings:

• Baked tofu — optional, for extra protein
• Fresh basil (Thai basil if possible), for garnish
• Fresh cilantro, for garnish
• Red Thai chiles, thinly sliced — optional, for extra heat
• Cooked rice — for serving (jasmine rice is especially lovely)

Why These Ingredients Work

Coconut oil creates a luscious base that helps the onions and peppers soften and sweeten, building flavor right from the start. Thinly sliced onion and bell pepper give the curry a gentle sweetness and tender bite, which balances the spice of the curry paste.

Red curry paste brings the backbone of flavor here, aromatics, chiles, and spices all wrapped into one spoonful, so you get big payoff without a lot of work. Full-fat coconut milk makes the sauce velvety and comforting, while tamari and sugar create that deeply satisfying sweet-salty balance.

Lime juice swoops in at the end to brighten everything, and the green beans and bamboo shoots bring fresh crunch and texture so every bite feels alive, not heavy.

Essential Tools and Equipment

• Large, deep skillet or wide sauté pan
• Cutting board and sharp knife
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons
• Small pot or rice cooker (for making rice)

Step-by-Step Instructions

1. Start the Aromatics

In a large, deep skillet over medium heat, warm the coconut oil. Add the sliced onion and a pinch of sea salt, and sauté for about 3 minutes, until the onion is softened and lightly fragrant.

2. Add Pepper, Ginger, and Curry Paste

Add the red bell pepper strips and cook for another 2 minutes, stirring occasionally so they soften but still stay bright. Stir in the chopped ginger and red curry paste, cooking for about 2 minutes until everything smells wonderfully fragrant and the paste is evenly distributed.

3. Pour in the Liquids and Veggies

Pour in the coconut milk and water, stirring to combine. Add the tamari, cane sugar, green beans, and bamboo shoots. Mix well so the veggies are nestled into the sauce.

4. Simmer Until Tender

Bring the curry to a gentle simmer (not a hard boil). Let it simmer for about 10 minutes, or until the green beans are tender but still have a bit of bite. Stir occasionally to keep everything cooking evenly.

5. Finish with Lime and Tofu

Remove the pan from heat. Stir in the fresh lime juice and gently add the baked tofu, if using, letting the heat of the curry warm it through. Taste and adjust: add more salt, tamari, sugar, or lime until it tastes just right to you.

6. Serve and Garnish

Spoon the curry over bowls of cooked rice. Garnish with fresh basil and cilantro, and sprinkle on sliced red Thai chiles if you like extra heat. Serve lime wedges on the side for anyone who loves an extra squeeze of brightness.

You Must Know

Keep the heat at a gentle simmer once the coconut milk is in the pan too high and the sauce can separate or lose its silky texture. Let the curry rest for a couple of minutes before serving; it slightly thickens as it cools, and the flavors settle beautifully.

Personal Secret: if you have an extra 5 minutes, tear the basil with your hands right before serving instead of chopping it. This keeps it more fragrant and gives the bowls that casually beautiful, “restaurant-but-cozy” look.

Pro Tips & Cooking Hacks

• If you prefer a thicker curry, simmer uncovered a few extra minutes until it reduces slightly.
• To keep it mild for kids, use less curry paste at first, then stir in a little more at the end for the grown-ups.
• Don’t skip the sugar—it doesn’t make the curry sweet, it simply balances the spice and acidity.
• Bake a big batch of tofu ahead of time and freeze it in portions, so you can toss in protein whenever you make curry.
• If your curry feels too spicy, add a splash more coconut milk and a bit more sugar to soften the heat.

Flavor Variations & Suggestions

You can treat this Thai red curry as a template and swap in seasonal veggies. Try broccoli florets, zucchini, snap peas, or mushrooms. For a heartier version, add cubed sweet potato and simmer until tender. If your family loves extra brightness, add a handful of spinach or baby kale at the very end and stir until wilted.

You can also swap baked tofu for cooked shrimp or shredded rotisserie chicken if your crew prefers a meaty version, adding them near the end so they don’t overcook.

Make-Ahead Options

This curry is a great make-ahead dish because the flavors deepen as it sits. You can chop all your vegetables and ginger up to 1–2 days ahead and store them in airtight containers in the fridge.

The fully cooked curry can be refrigerated for up to 3 days and gently reheated on the stovetop. For longer storage, freeze the cooled curry (without the fresh herbs) for up to 2 months, then thaw overnight in the fridge before reheating.

What to Serve With Thai Red Curry

Fluffy jasmine rice is the classic pairing, but brown rice, basmati, or even cauliflower rice all work well.

A crisp cucumber salad or simple mixed greens with a light vinaigrette adds a refreshing contrast to the creamy curry.

For dessert, a light fruit salad or anything coconut-inspired keeps the cozy, tropical mood going without feeling too heavy.

Allergy Information

This recipe is naturally dairy-free and can be vegan, depending on your curry paste and protein choices. It does contain soy if you use tamari or soy sauce and baked tofu.

To keep it gluten-free, be sure to use gluten-free tamari and check your curry paste label. If soy is an issue, you can substitute coconut aminos in place of tamari or soy sauce and choose a non-soy protein like chickpeas or a soy-free meat alternative.

Storage & Reheating

You can store leftover Thai red curry in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a saucepan over low to medium-low heat, adding a splash of water if the sauce has thickened too much. In the microwave, reheat in short bursts, stirring between each so the sauce warms evenly.

Rice can be stored separately and reheated with a damp paper towel over the top to bring back some softness.

A handy kitchen tip: if you plan on freezing portions, leave the fresh basil and cilantro off until serving day. Add the herbs after reheating so they stay bright, fresh, and flavorful instead of turning dull in the freezer.

Questions I Get Asked A Lot

How can I make this less spicy for kids?

Use a smaller amount of red curry paste at first, then taste and add more only to individual adult portions if desired. You can also skip the sliced red chiles and offer them on the side.

Can I add meat to this curry?

Yes—chicken, shrimp, or thinly sliced beef all work well. Add them after the liquids and simmer until fully cooked, adjusting the timing depending on the protein.

How do I thicken a curry that’s too thin?

Let it simmer uncovered for a few extra minutes so some of the liquid can reduce. You can also stir in a small splash more coconut milk if the flavor has become too strong while reducing.

💬 Tried this Thai red curry? Leave a comment and rating below, share how your family enjoyed it and any little twists you added!