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Thai Red Curry with Chicken

  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Diet: Halal


Thai Red Curry, the rich aromatic dish from the land of the Thai, is a genuine dish of some of nature’s best. 


  1. 1/2 kg chicken 
  2. 1 tablespoon peanut oil
  3. 1/2 tablespoon garlic 
  4. 1/2 tablespoon galangal 
  5. 1/2 tablespoon lemongrass 
  6. 6 kaffir leaves 
  7. 6 Thai Basil leaves 
  8. 2 tablespoon coriander leaves 
  9. 1 cup coconut milk 
  10. 1 cup water. (Required amount) 
  11. 1/2 tablespoon sugar 
  12. 1/2 tablespoon salt
  13. 1 carrot 
  14. 3 beans
  15.  1/4 cup Homemade Thai Red Curry Paste


  • Wash chicken thoroughly, chop veggies, extract coconut milk or you can use store-bought cream. 
  • Heat peanut oil, add chopped garlic, lemongrass, crushed galangal. Stir and cook for few seconds till the flavors of the garlic are evident. 
  • Add homemade Thai red curry paste. Stir and cook the curry paste for 5 minutes till the raw smell disappears. 
  • Add chicken, stir and cook for 5 minutes with the red curry paste. Make sure to keep the flame low. Keep stirring occasionally. 
  • Add coconut milk, the required amount of water, you can 3/4 the cup to 1 cup of water. 
  • Add sugar, salt, kaffir leaves, chopped veggies carrots, and beans. Cover and cook for 8 to 10 minutes till the chicken and the veggies are cooked. 
  • Finally, add a handful of Thai Basil leaves and coriander leaves. Turn off the heat. Cover and let it sit for 5 minutes before serving till the flavors of basil leaves and coriander leaves get infused.  


Some of the tips that I had mentioned for the Thai Green curry are the same for this dish too and are added here again for your reference.

  • When choosing your favourite veggies, choose the softer ones that cook faster; and make sure to cut your vegetables in similar and smaller sizes for even and fast cooking
  • For that extra crunch, sauté the veggies first before adding them to the curry
  • Much of the flavour of lemon grass is in its lower stalks; trim the top and use most of the bottom stalk (say up to 5 inches)
  • If you are adding tofu, ensure the firmness of the tofu before use or else it will crumble when it cooks
  • For that rich creaminess in your curry, the coconut milk should not be compromised; full fat coconut milk is the tip
  • Fish sauce is added to give the saltiness
  • You can always alter the spiciness of this dish by adding more coconut milk
  • Soaking the chillies will reduce its heat and will also make the dish flavourful
  • When adding chicken, gently poach the chicken in the coconut milk, this makes it tender
  • If you’re reducing the number of chillies, the colour of the dish also may change; hence to retain the red colour, tomato sauce or chilli powder can play the trick.
  • Category: Maincourse
  • Method: stovetop
  • Cuisine: Thai

Keywords: thai red curry, red curry recipe, red curry chicken