In Food on Monday 5th Nov, 2018

Thai-style red chicken curry

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A delicious red curry is the best dinner option!

Thai curries are notoriously flavourful and mouthwateringly fragrant and this recipe is no different. This mild curry is perfect for anyone who enjoys a bit of bite to their food, but can’t handle too much spice. It’s incredibly easy to whip up with very minimal effort involved in the cooking process and can be served up in just thirty minutes. Everyone will fall head over heels for this addictive dish that’s super light on the stomach but still incredibly filling. Serve it up on a bed on fluffy rice to your hungry guests and enjoy!


  • 1 tbsp vegetable oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 5-6 tbsp red curry paste
  • 800ml coconut milk
  • 8 skinless, boneless chicken thighs, cut into large chunks
  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • 1/2 small pack Thai basil
  • coriander, plus extra to serve
  • 1 red chilli, sliced diagonally
  • cooked jasmine rice, to serve


  1. Heat oil in a large saucepan over medium heat. Fry ginger paste and garlic paste for 2 mins. Add red curry paste. Fry for a few seconds, then pour in coconut milk.
    Bring mixture to the boil. Reduce heat to simmer. Stir. Wait for oil to rise to surface.
  2. Add chicken thighs and kaffir lime leaves. Simmer for 12 mins or until the chicken is cooked through. Add fish sauce and brown sugar. Bring to the boil. Remove from heat. Add Thai basil.
  3. Spoon curry into bowls. Top with red chilli and extra coriander leaves. Serve with jasmine rice.