The Gordon Ramsay Thai Red Curry Recipe is one of those dishes that completely changed how I feel about spice. The first time I made it, I went a little rogue — added way too much curry paste, didn’t balance the coconut milk, and ended up fanning my mouth while swearing in three languages (Dad included). But now? This dish is on constant rotation in my kitchen.
What I love about Thai red curry is that it’s rich, spicy, creamy, and aromatic — all at once. You get that deep umami from the paste, silky texture from the coconut milk, and those quick-cooked veggies that still have a bit of snap. I always say it’s like a warm hug from a Thai grandma I wish I had. Whether you’re using chicken, shrimp, or tofu, this one’s a weeknight winner that feels way fancier than it actually is.
Why Gordon Ramsay Thai Red Curry Recipe Works & Where Most Go Wrong
- Balanced heat: The trick isn’t to go full fire — it’s to let the curry paste bloom in the pan to unlock its depth.
- Too watery? A lot of folks skip reducing the sauce. I made that mistake once — never again. You want it thick enough to coat a spoon.
- Rushing the aromatics: Garlic, ginger, and lemongrass need love. I now sauté them low and slow before anything else goes in.
- Veggie chaos: Don’t dump everything in at once. Add in stages — firmer veg first, soft ones last.
- Coconut milk mistakes: Shaking the can matters. Seriously. Otherwise, you get watery curry with separated fat.
What Gordon Ramsay Says About Thai Red Curry
Gordon’s version is all about layering flavors — he starts with high-heat searing of the paste, then builds in aromatics and lets the curry simmer down until thick and glossy. He also emphasizes fresh herbs at the finish — Thai basil, cilantro, even a squeeze of lime — to lift everything up.
How I Make Gordon Ramsay Thai Red Curry My Way
I follow Gordon’s technique as a base, but I always dial in a few tweaks that work for my weeknight chaos. First, I use boneless chicken thighs for more flavor — they don’t dry out like breasts. I also add a splash of fish sauce and brown sugar to round out the heat with a little sweet-savory balance.
And here’s my signature move: I stir in a spoon of peanut butter. Yes, I know it’s not traditional Thai — but it gives the curry a velvety finish and nutty warmth that’s completely addictive. Oh, and if you liked this bold flavor combo, you’ll love my Gordon Ramsay Chili Beef Lettuce Wraps for a spicy, crunchy contrast.
Ingredients For Gordon Ramsay Thai Red Curry (with my notes)
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 2 tbsp red curry paste (adjust to your heat level)
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 stalk lemongrass, bashed and chopped
- 1 red bell pepper, sliced
- 1 zucchini, halved and sliced
- 1 can (13.5 oz) full-fat coconut milk (shake it well!)
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tsp peanut butter (optional but I swear by it)
- Juice of 1 lime
- Fresh Thai basil or cilantro for garnish
- Jasmine rice, for serving
How To Make Gordon Ramsay Thai Red Curry Step By Step
- Prep everything first. This recipe moves fast once you start. Slice, dice, and line it all up.
- Sear the chicken. Heat oil in a large pan, then brown the chicken pieces until golden. Remove and set aside.
- Bloom the curry paste. Add a touch more oil, then fry the red curry paste for 1–2 minutes until fragrant.
- Add aromatics. Stir in onion, garlic, ginger, and lemongrass. Sauté gently for 3–4 minutes.
- Build the base. Pour in coconut milk and stir until the paste is fully dissolved. Add fish sauce, brown sugar, and peanut butter (if using).
- Return chicken + simmer. Bring back the chicken, cover, and simmer gently for 10–12 minutes.
- Add veggies. First the red pepper, then zucchini after a few minutes. Cook just until tender.
- Finish with lime juice and taste for seasoning. Add more fish sauce or sugar if needed.
- Garnish with herbs and serve with jasmine rice.
💡 I’ve also added crushed peanuts on top for crunch. Not Ramsay-approved, but my family loves it.
Gordon Ramsay Thai Red Curry
Rate this RecipeIngredients
Equipment
Method
- Heat oil in a large skillet and sear chicken until browned. Remove and set aside.
- Add curry paste to the pan and bloom for 1–2 minutes.
- Stir in onion, garlic, ginger, and lemongrass. Sauté for 3–4 minutes.
- Pour in coconut milk and stir until smooth.
- Add fish sauce, brown sugar, and peanut butter (if using).
- Return chicken to pan and simmer for 10–12 minutes.
- Add red bell pepper, cook 2–3 mins, then zucchini for another 3 mins.
- Stir in lime juice, taste, and adjust seasoning. Serve hot with herbs and rice.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Mistake: I dumped the coconut milk straight into high heat — it split.
Fix: Now I lower the heat and stir it in slowly. Smooth and silky every time. - Mistake: I overcrowded the pan with veggies.
Fix: I learned to cook in stages. Bell peppers go in before zucchini, and I always aim for tender-crisp. - Mistake: Didn’t let the sauce reduce.
Fix: Now I simmer uncovered for a few extra minutes to let the flavors concentrate.
Pro Tips That Change The Game For Gordon Ramsay Thai Red Curry Recipe
- Bloom the curry paste in oil before adding anything else — this deepens flavor massively.
- Don’t boil coconut milk. Keep it at a gentle simmer to prevent splitting.
- Use full-fat coconut milk — light versions just don’t deliver that velvety mouthfeel.
- Add lime juice at the end, not during cooking, or it turns bitter.
- Slice your veggies evenly so they cook at the same rate. Nobody likes a mushy zucchini.
Variations That Actually Hold Up For Gordon Ramsay Thai Red Curry Recipe
- Shrimp Thai Red Curry: Swap chicken for large shrimp — just add them during the last 5 minutes.
- Vegetarian Version: Use tofu and add extra veggies like snap peas and mushrooms.
- Spicy Coconut Noodles: Pour the curry over rice noodles instead of rice.
- Autumn Twist: Add roasted butternut squash cubes for a sweet, hearty version.
How To Store & Use Leftover Gordon Ramsay Thai Red Curry
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Defrost overnight in the fridge and reheat gently.
- Leftover magic: Turn it into Thai curry fried rice, or spoon it over roasted sweet potatoes. So good.
FAQs
Pulled straight from Google’s “People Also Ask” — here we go:
What makes Thai red curry red?
The red curry paste — it’s made with dried red chilies, garlic, lemongrass, galangal, and more.
Is Thai red curry supposed to be spicy?
Yes, but the spice level depends on the amount of curry paste and how you balance it with coconut milk.
Can I use chicken breast instead of thighs?
Absolutely — just don’t overcook it. Thighs are juicier and more forgiving.
What vegetables go best in Thai red curry?
Bell peppers, zucchini, bamboo shoots, baby corn, and eggplant are all classic picks.
Can I make Thai red curry ahead of time?
Yes! In fact, the flavors deepen overnight. Just reheat gently so the coconut milk doesn’t split.
From My Kitchen To Yours
This curry has become a weeknight staple in my home — the kind of meal that brings everyone to the table fast. If you try it, tag me or drop a comment — I’d love to hear what tweaks you made!
