Thai Red Curry

Thai red curryI really enjoy Thai curries at the moment.  My first curry love will probably always be an Indian curry but sometimes I want something lighter and the Thai curry fits the bill.  As it is cooking you get the gorgeous fragrant scent of the lemongrass and the ginger which makes your mouth water before you even eat the curry :-).  I love eating Thai curry out of bowls with chopsticks.  I find the Thai red curry has more depth of flavour than the green curry so it is a red curry recipe I want to share with you.

Yes you can make your own red curry paste but it is time consuming and requires a lot of different ingredients but this recipe uses a bought paste (most supermarkets sell pretty high quality Thai red curry pastes).  This is a great dish to cook when you don’t have much time as it is mid-week or when you are tired after a hard week on a Friday night!  I add some lemongrass puree, although the paste will contain some, to add extra fragrance to the dish.

(Serves 4)

500g chicken
400 ml light coconut milk
150 g button mushrooms, quartered
Juice of 1 lime to marinade
1 tablespoon groundnut oil
2 garlic cloves crushed
2 spring onions finely chopped
2.5 cm cube of fresh root ginger grated
2 teaspoons of lemon grass puree
1 tablespoon of fish sauce
1 tablespoon of soy sauce
2 tablespoons of red curry paste
1 medium hot red chilli, finely chopped
1 teaspoon of palm sugar
1 teaspoon of basil
2 teaspoons of freshly chopped coriander to garnish (optional)


  1. Marinade chicken in lime juice for 15 minutes.
  2. Heat the oil and cook the chicken, remove from the pan with a slotted spoon and reserve to one side.
  3. Add the spring onion, chilli, garlic, ginger and lemon grass puree to the pan and cook until fragrant.
  4. Add the curry paste, fish sauce, soy sauce and let the flavours develop for 5-10 minutes over a low heat.
  5. Add the light coconut milk, chicken, mushrooms, palm sugar and basil.
  6. Cook on a medium heat for 20-25 minutes.
  7. Garnish with some fresh chopped coriander if desired.
  8. Serve with some Thai sticky rice or plain boiled rice.

Tip 1: if you don’t like a curry too hot, omit the red chilli or add extra chilli to your taste if you like it hotter.
Tip 2: I have used light coconut milk to make this a lighter dish but you can use standard coconut milk if you prefer.
Tip 3: if you want to add some extra crunch to this dish, add some sliced bamboo shots or some baby sweetcorn.



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3 Responses to

Thai Red Curry

  1. sebbyholmes says:

    Great recipe. I am a Thai chef at the begging bowl, located in London. Love your recipe- try a little sliced kaffir lime leaf and some crispy deep fried garlic and shallots as a garnish some time to add a delicious texture to your curry. I put up a Thai influenced dish on my new blog recently- take a look if you get time


  2. Carole says:

    Thank you and I shall try your tips. Love the look of your blog and the recipe by the way!

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