Thai Red Chicken Curry

by Araya

This Thai Red Chicken Curry recipe is so simple.
It’s r
eady in just 30 minutes!

Serves 4 – 5 people.


  • 2 tbsp Thai red curry paste (from any supermarket)
  • 500g chicken thigh fillets,cut into 3cm cubes
  • 400ml coconut milk (1 can)
  • 1 cup water
  • 1 medium onion  (white is better)
  • 1 baby courgette  (chopped into cubes, skin left on)
  • 1 Eggplant (chopped into cubes, skin left on)
  • 1 cup of bamboo shoots (available in tins in supermarkets)
  • Fresh basil leaves 
  • 1 tsp sugar
  • 2 tsp fish sauce or light soy bean sauce


  •  Heat the coconut milk in a large saucepan and add Thai red curry paste*
  • Cook over a medium heat, stirring frequently for 3 minutes
  • Add chicken and stir occasionally until the curry paste is combined 
  • Add the water, sugar, fish sauce or light soy bean sauce and stir to combine
  • Cover and stir occasionally until chicken is nearly cooked.
  • Add the vegetables, stirring well, and bring to the boil, then reduce the heat and simmer until chicken is cooked and the vegetables are tender.
  • Before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat.
  • Serve with jasmine rice ….. ENJOY !! 

Top tips

  • Vary the amount of curry paste you use depending on how hot you like it. 2 tbsp is quite hot!
  • Sprinkle sliced red pepper (or red chilli (very hot!) and / or fresh coriander leaves to give it more colour.
  • You could use other meat or seafood instead of chicken such as pork, beef, lamb or prawns.
  • You could add other vegetables that you like such as: carrot, Turkey Berry (small pea-like berry from Thailand), mushrooms, baby corns, green beans etc.

Source of pictures:

  • Author

Date last modified: Sun 7th September 2014