The BBC Good Food logo
A bowl of Thai red curry

Thai red curry

By
A star rating of 4.5 out of 5.98 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal425
fat32g
saturates17g
carbs8g
sugars4g
fibre2g
protein27g
salt2.4g
Advertisement

Ingredients

  • 1tbsp vegetable oil
  • 1tbsp ginger & garlic paste
  • red curry paste
  • 800ml coconut milk
  • 8 skinless, boneless chicken thighs, cut into large chunks
  • 4 lime leaves (ideally fresh)
  • 2tbsp fish sauce
  • 1tsp brown sugar
  • Thai basil
  • basil or coriander, plus extra to serve
  • 1 red chilli, sliced diagonally
  • thumb-sized piece ginger, cut into matchsticks
  • cooked jasmine rice, to serve

Method

  • STEP 1

    Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.

  • STEP 2

    Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.

  • STEP 3

    Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.

  • STEP 4

    Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.

  • STEP 5

    Bring to the boil, take off the heat and add ½ small pack Thai basil.

  • STEP 6

    Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

For more detailed tips on the techniques in this recipe, take a look at our how to make Thai curry and curry paste guide.

Recipe from Good Food magazine, June 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.98 ratings
Advertisement
Advertisement
Advertisement

Sponsored content