The Historical Tapestry of Red Thai Curry
Thai cuisine, known for its intricate layering of flavors and aromatic spices, has a rich history that spans centuries. Red Thai Curry, one of its most celebrated dishes, is a perfect embodiment of that heritage. Let’s take a journey back in time to explore the roots and evolution of this culinary gem.
Ancient Roots
The history of Red Thai Curry can be traced back to the Ayutthaya Kingdom (1351–1767), a period when Thai culinary arts flourished. The base of this curry, the red curry paste, was likely influenced by both Indian and Chinese cooking traditions that were integrated with local Thai ingredients and flavors.
The Spice Route Influence
The spice trade played a vital role in shaping the culinary landscape of Southeast Asia. As traders from India, the Middle East, and Europe journeyed through the region, they brought with them spices and culinary techniques that found their way into local kitchens. The use of dry spices like coriander and cumin seeds in Red Thai Curry may have originated from these exchanges.

The Birth of Red Curry Paste
The fiery red color that characterizes Red Thai Curry comes from red chilies, which were introduced to Thailand by Portuguese traders in the 16th century. Over time, these chilies were combined with local herbs like lemongrass, galangal, and kaffir lime to create what we now recognize as red curry paste.
Royal Culinary Traditions
In the Royal Thai courts, cooking was considered an art form, and Red Thai Curry would have been carefully crafted by skilled chefs using mortar and pestle to achieve the perfect texture and balance of flavors. These traditional methods are still honored in Thai kitchens today.
Modern Interpretations and Global Fame
As Thai cuisine gained international recognition, Red Thai Curry became one of its ambassadors. Modern Thai chefs have continued to innovate, introducing new ingredients and adapting the dish to various dietary preferences without losing its essence.
Conclusion: A Living Tradition
Red Thai Curry is not just a dish; it’s a historical narrative, telling the story of a nation, its people, and their interaction with the world. From ancient royal courts to bustling street food stalls, from traditional Thai homes to modern global restaurants, Red Thai Curry continues to evolve, enchant, and exemplify the dynamic nature of Thai culinary tradition. Like many others, I stumbled upon Red Thai Curry in a Thai restaurant, and I was incredibly taken with the taste. During our vacation in Thailand in 2016, I ordered the curry several times. It tasted so good that I tried various recipes until I finally found one that tasted very authentic to me. I hope that with my recipe, you can conjure up an authentic Thai dish in your kitchen too!
Enjoy your homemade Red Thai Curry Chicken with my easy recipe!

Red thai curry with chicken
Ingredients
- 2 tbsp veggetable oil
- 1 onion sliced
- 1 garlic minced
- 1 tsp ginger
- salt to taste
- 1 tbsp red thai curry paste
- 240 ml chicken broth
- 150 g boneless chicken cut into small pieces
- 150 g fresh broccoli
- 100 g green beans
- 120 ml coconut milk
- 50 g zucchini
- 50 g mushrooms
- 50 g sugar snaps
- 2 tsp brown sugar
- 2 tsp fish sauce
- tamarind paste to taste (optional)
Instructions
- Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add onion, garlic and ginger: Add one sliced onion and roast. After that add garlic and ginger and roast for 2min.
- Red thai curry paste: Add 1 tbsp red thai curry paste and roast until well combined.
- Chicken broth, chicken and veggies: Add chicken broth to the pan and add chicken pieces. Cook for 3-4 minutes. Then add the vegetables (without sugar snaps). Cook until the vegetables are tender.
- Season the Curry: Add coconut milk, the fish sauce, brown sugar, and tamarind paste (optional), stirring to combine. Season with salt to taste.
- Add Sugar Snap Peas: Let everything simmer for some minutes. In the last few minutes of simmering, add a handful of sugar snap peas. Cook until they are bright green and tender but still crisp, about 3-4 minutes.
- Serve: Serve hot over steamed jasmine rice, garnished with fresh basil leaves if desired.
Add comment