Thai Red Curry

Thai Red Curry

with Chicken & Vegetables

Easy Recipe


This Thai red curry recipe makes an easy 30 minute meal using a store-bought curry paste. The addition of  chicken and vegetables make it a hearty, wholesome curry that the whole family can enjoy.


Step 1

Cook chicken: Heat 1 tablespoon of oil in a pot, add chicken slices and cook until no longer pink. Move the chicken to a plate.

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Step 2

Cook aromatics: Heat the remaining oil, add shallot, garlic, and a crushed lemongrass stalk. Cook for 1-2 minutes until soft.

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Step 3

Add curry paste: Dilute the red curry paste with 2 tablespoons of chicken stock and add it to the pot. Stir-fry curry paste for 30-60 seconds until the paste has lost some of its moisture.

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Step 4

Add chicken and vegetables: Return the chicken back to the pot along with bamboo shoots, green beans, and tomatoes. Add kaffir lime leaves if using.

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Step 5

Add liquid: Pour in the coconut milk and chicken stock. Add the brown sugar. Bring the curry to simmer over medium-low heat for 8-10 minutes or until the green beans are tender and soft.

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Step 6

Season: Season with fish sauce according to your taste. Sprinkle Thai basil leaves, if using, and cilantro at the end.

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How to serve

Typically Thai curry is served with steamed white jasmine rice or Thai rice noodles.

Easy Thai Red Curry

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4 people

30 minutes



Main dish



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