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Red Chicken Curry


  • Red Curry Paste – 4 tbsp (Use green curry paste to make Thai Green Curry)
  • Coconut Milk – 3 cups
  • Boneless Skinless Chicken Breast – 2 (cut into bite size pieces)
  • Palm Sugar – 1 tbsp (optional)
  • Fish Sauce – 2 tbsp
  • Onion – 1 (sliced)
  • Vegetables of your choice – about 2 cups (Some of the vegetable options are brinjals, bell pepper, mushroom, green beans, snap peas, bamboo shoots, tofu, water chestnuts, baby corn, carrots, cauliflower etc. Use 2-3 vegetables of your choice.)
  • Lime Leaves – 2-3
  • Sweet Thai Basil Leaves – 4 or 5 leaves
  • Oil – 1 tbsp


  1. Chop all the vegetables into long strips. You can use any vegetables that you may have on hand. I’ve added onion, mushrooms, bell pepper, cauliflower and green beans.
  2. Heat the oil in a pan and add the red curry paste. Add green curry paste to make Thai Green Curry.
  3. Mix in the coconut milk, lime leaves and palm sugar. Stir well and heat it.
  4. Add the chicken pieces and cook for about 5 minutes. The chicken breast cooks very quickly.
  5. Add the chopped vegetables and cook for just a couple of minutes. The vegetables should retain its crunch.
  6. Finally add the fish sauce and basil leaves.
  7. Cook for a minute or so till the flavours blend well. Check for seasoning and adjust if needed.
  8. Switch off. Hot Thai red chicken curry is ready to be served.