After the overwhelming love for my Green Thai Curry (Khao Suey)—which became one of the biggest hits on both social media and around my dinner table—I was tempted (okay, very tempted!) to explore more Thai flavors.
That’s when this Red Thai Curry happened.
Bold, rich, and beautifully spiced—this recipe surprised both me and my partner with how completely different yet delicious it was. The warmth of the red chilies, the creaminess of coconut milk, and the medley of veggies… it brought a whole new kind of comfort to the bowl.
What really sealed it for me was a recent visit to Thai Villa in New York. With their stunning yellow curry and so many regional variations I hadn’t even heard of, my curiosity just exploded. So now, I’m on a little mission—to recreate all the Thai curry flavors I can.
If you loved my green curry, you have to give this red version a try.
✨ It’s a little deeper, a little smokier, and just as soul-satisfying.
**Recipe:**
Gather your ingredients –
For the Tart Crust:
Thank you for your response. ✨
**Red Paste:**
– Dry red chillies – 5
– Garlic – 1 tsp
– Lime juice – 4-5 drops
– Red chilli powder, roasted coriander seeds, cumin seeds, urad dal, black pepper, and dry red chillies — blended into a fine powder
**Curry:**
1. Sauté your choice of veggies (onions, bell peppers, cherry tomatoes, broccoli) in peanut oil with herbs.
2. Add the red chilli paste (from above) based on your spice preference.
3. Season with salt and a pinch of sugar.
4. Add a squeeze of lime juice and stir in creamy coconut milk.
5. Thicken with 2 tsp of corn starch slurry.
**Serve with:**
Toppings like spring onions, spicy peanuts, coriander, green chillies, and crispy fried onions for an extra crunch!
VegitUpDelights 
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