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Sadia Hussain

Aug 7, 2019

Thai Red Curry Chicken Recipe

Your tastebuds will be singing and dancing with this creamy, tangy, spicy Thai chicken curry.

My love of Thai food began when I got married and moved to California. My husband and I used to eat at Tep Thai which was down the road from where we lived. We still eat there whenever we are in California and I think it's the best Thai food I've ever had... even better than the food I had in Thailand 😉

This recipe is quick and easy especially since I use red curry paste from a jar. I make it with boneless chicken breast because that's the only part of the chicken my family eats. I always keep Thai red chilies, kaffir lime leaves and lemongrass in my freezer as these are essential ingredients for this curry and many Thai recipes.

Thai Red Curry Chicken Recipe

Sadia Hussain




40 Minutes


  • 1kg/2lbs chicken breast, sliced

  • Cooking oil

  • 1 inch piece of ginger, peeled and grated

  • 3 garlic cloves, finely chopped

  • 1 Thai red chili or to taste

  • 1 can coconut cream

  • 1 can coconut milk

For the Curry

  • 3 tablespoons red curry paste

  • 2 tablespoon fish sauce

  • 2 tablespoons palm sugar or 1 tablespoon sugar

  • A pinch of salt

  • 1/2 cup water

  • 3-4 kaffir lime leaves

  • 1 lemongrass stalks bruised and cut into 3 pieces


  1. In a mortar and pestle, pound ginger, garlic and chili to a paste.

  2. In a large pan heat oil and sauté crushed ginger, garlic and chili.

  3. Add chicken and cook on high heat for 10 minutes.

  4. Remove chicken from pan and set aside in a bowl.

  5. In a bowl, mix red curry paste, fish sauce, sugar, salt, water, lime leaves and lemongrass.

  6. Taste to see if you need more fish sauce, salt or sugar.

  7. Sauté on medium heat for 5 minutes.

  8. Add chicken, coconut cream and coconut milk, cover and cook for 5 minutes.

Tips and Bits

You can make this with beef or prawns instead of chicken.

Add baby eggplant, mushrooms or any veggies you like to this curry.

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