Red Curry Recipe

Thai red chicken curry

Want a quick but satisfying meal idea? This flavoursome Thai curry just needs hot sticky rice garnished with coriander to complete it

Serves: 4
Cooking time: 35 mins

* 1tbsp groundnut oil
* 6 skinless, boneless chicken breasts, cubed
* 2 small red onions, cut into thin wedges
* 3tbsp Thai red curry paste
* 2 x 400ml cans coconut milk (you can choose the low-fat version if preferred)
* 250g (9oz) fine green beans, trimmed
* 1 lime, zest and juice
* 2tbsp Thai fish sauce
* 8tbsp chopped fresh coriander


1. Heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 mins until golden. Add the onion and cook for 5 mins until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.
2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.
3. Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and coriander just before you're ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.

Nutritional information per portion

* Calories 454(kcal)
* Fat 28.0g
* Saturates 20.0g
* Sugars 3.0g
* Salt 1.4g

This nutritional information is only a guide and is based on 2,000 calories per day.

Thai Red Prawn Curry


Serves 3-4

*300-400g fresh (or defrosted), peeled prawns

1 can coconut milk

1-2 tablespoons red curry paste

2 cloves of garlic, diced

1 red Thai chilli, sliced

1-2 big courgettes, diced

5-6 regular (button) mushrooms, sliced

1 small can sliced bamboo shoots

2 tbsp fish sauce

3-4 kaffir lime leaves

5-8 holy basil leaves

How to make Thai Red Prawn Curry

Quick & easy; most definitely one of my favourite Thai dishes. Can be eaten as a soup but is a little rich, therefore I think it's far better with rice.

Prep all the ingredients (slice & dice) and put the rice on to boil*.

Spoon the THICK coconut milk into a wok (from top of can), add the Red Curry paste and fry for 2-3 mins on high heat.

Add the prawns and cook until done (approx 3 mins).

Add the rest of the coconut milk and bring to the boil.

Then add the garlic, courgettes & mushrooms and simmer for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves & a little water. Turn the heat up for a few minutes then serve on a bed of jasmin rice!

Thai Red Curry Recipe


Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar. Once you’ve made the thai red curry paste, the final dish is a snap!


1 lb of chicken breasts or chicken tenders
10 oz of canned bamboo shoots (6 oz drained)
½ cup fresh opal basil or thai basil (sweet basil/Italian basil will work in a pinch)
1 ½ tsp coconut sugar
3 tbsp homemade red curry paste
2 cups coconut milk
5-6 heirloom potatoes (we used Mountain Rose Potatoes)
2 tbsp fish sauce (aka nam pla)

How to Make Thai Red Curry:

1. Cut the chicken and potatoes into bite sized pieces. Drain the bamboo shoots and julienne them (cut them into matchstick thin pieces) if they didn’t come in the can that way.
2. Saute the potatoes for about 15 minutes before adding the chicken. Saute until the chicken is browned on all sides and the potatoes are tender.
3. Deglaze the pan with the coconut milk. Add the red curry paste, fish sauce, and coconut sugar. Bring the mixture to a boil, stirring occasionally. Reduce to a simmer & cover. Simmer until the chicken and potatoes are completely cooked through.
4. Salt to taste.
5. Just before serving, tear the basil leaves up into bite sized pieces and mix them into the curry.
6. Serve with jasmine rice, garnished with more basil, opal basil microgreens or lemon basil microgreens.

Makes 5 hearty servings.