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Thai Red Chicken Curry 1

Thai Red Chicken Curry

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Thai


Thai Red Chicken Curry is a simple dish of chicken and vegetables cooked in a red curry sauce with coconut milk, its sweet, savoury, sour, spicy and creamy, its all of the flavours typical of a Thai dish.


  • 1 kg boneless chicken thighs, sliced
  • 150 g green beans, sliced into sections
  • 1 large carrots, sliced
  • 400 ml coconut milk
  • 100 ml coconut cream
  • 3 tbsp red curry paste
  • 1 bunch coriander, roughly chopped
  • 3 pcs lemongrass, white part pounded
  • 2 tbsp palm sugar
  • 3 pcs shallots, sliced
  • 1 tbsp minced ginger
  • 4 cloves garlic, minced
  • oil
  • juice from 1 lemon
  • fish sauce


  1. In a wok add oil then sauté garlic, ginger and shallots.
  2. Add the red curry paste and continue to sauté for 1 minute.
  3. Add chicken then stir fry for 3 minutes coating it with the red curry paste.
  4. Pour the coconut milk the add the lemongrass, palm sugar and fish sauce. Bring it to a boil then simmer for 15 minutes.
  5. Add the carrots and green beans the simmer for 5 more minutes.
  6. Add the coconut cream then season with fish sauce if necessary.
  7. Mix in the coriander, drizzle some lemon juice on top then serve.