3-Ingredient Red Thai Curry
Published July 11, 2025
I absolutely love red Thai curry, and for the longest time, I thought the only way to enjoy it was at a Thai restaurant. That changed one afternoon when I was wandering near the Argyle Red Line stop in Chicago. The neighborhood is filled with authentic Asian, Chinese, and Thai restaurants and markets. I picked up a can of Maesri red curry paste and it completely blew me away. It was simple to cook and incredibly flavorful, just like the curry I used to order when eating out.
If you don’t live near an Asian market, Amazon is actually a great way to grab the key ingredients. I’ve linked the exact brands I use below to make it easier.
This meal is incredibly easy to make and whenever I’m craving something warm, spicy, and creamy to pair with noodles, rice, or even sautéed veggies. This 3-ingredient red Thai curry hits the spot.
The best part?
It takes about 15 minutes to prepare, especially now that I use my air fryer for the protein.
It took me a while to feel confident air frying seafood, but the Cosori air fryer’s preset settings make it easy to cook shrimp, chicken, or even steak.
Let me know how your red Thai curry turns out and feel free to share any ingredients you added to make it your own!
Have a lovely day or night.
Bakebit
My Favorite Ingredients + Tools
If you’re not near an Asian grocery store, no worries. I found these pantry staples on Amazon, and they’ve worked beautifully every time. I’ve linked each item below so you can grab it easily and recreate this cozy curry at home.
Click each image to find it on Amazon. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!
3-Ingredient Thai Red Curry (Easy Dinner Recipe)
Ingredients
Equipment
Method
- Warm the coconut milk:
- Pour a can of unsweetened coconut milk into a saucepan or pot and bring it to a gentle simmer over medium heat. Stir vigorously to break it up and create a smooth base.
- Add the red curry paste:
- Once the coconut milk is warm, stir in your red curry paste (I use Maesri brand). Mix well until the paste fully dissolves into the coconut milk.
- Add peanut sauce:
- Stir in 3–4 tablespoons of Thai peanut stir fry sauce. I love Pretty Thai brand because it’s spicier and less sweet. But if you prefer a sweeter curry, go with a milder peanut sauce. Adjust to taste.
- Simmer and thicken:
- Bring the curry to a boil, then reduce to low-medium heat and let it simmer uncovered. Stir frequently to avoid sticking. Simmer for 5–10 minutes, or until it thickens into a gravy-like consistency. If you prefer a thinner sauce, cook it less.
- Prepare your protein:
- I used shrimp for this version. I seasoned mine with garlic powder, paprika, and salt, drizzled with 1 tbsp of olive oil, and cooked them in my Cosori air fryer using the preset shrimp setting (about 6 minutes total, flipped at 4 minutes).
- Assemble and serve:
- Spoon the curry over cooked rice and top with shrimp (or your protein of choice). Serve hot and enjoy a restaurant quality Thai meal at home.
