A bowl of Thai red curry

Thai red curry

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(10 ratings)

Prep: 15 mins Cook: 20 mins


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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal425
  • fat32g
  • saturates17g
  • carbs8g
  • sugars4g
  • fibre2g
  • protein27g
  • salt2.4g
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  • 1 tbsp vegetable oil
  • 1 tbsp ginger & garlic paste



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5-6 tbsp red curry paste
  • 800ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 8 skinless, boneless chicken thighs, cut into large chunks



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tsp brown sugar
  • ½ small pack Thai basil
  • basil or coriander, plus extra to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 red chilli, sliced diagonally
  • thumb-sized piece ginger, cut into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • cooked jasmine rice, to serve


  1. Heat the oil in a large saucepan over a medium heat and fry the ginger and garlic paste for 2 mins. Add the curry paste, sizzle for a few secs, then pour in the coconut milk. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add the chicken and lime leaves, and simmer for 12 mins or until the chicken is cooked through.

  2. Add 1 tbsp of the fish sauce and a pinch of the sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar. Bring to the boil, take off the heat and add the basil.

  3. Spoon the curry into four bowls and top with the chilli, ginger and a few extra basil leaves. Serve with rice.

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Comments, questions and tips

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17th Mar, 2018
Really pleased with this recipe. One of the best I’ve tried. I also added mangetout to mine.
Steph Clarkson's picture
Steph Clarkson
30th Jan, 2018
800ml is far too much coconut milk had to triple the cooking time to reduce enough, also I added sugar snaps and courgette to mine.
25th Oct, 2017
This was lovely - really full of flavour (although for full disclosure, I substituted the chicken with beef). Tasted quite similar to a panang. However, 5-6tbsp of red curry paste?! I used Thai Taste and it was far, far too hot! Wish I'd gone by the quantities suggested on the packet and in the future I will - this must have been tested with a much milder paste.
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jazza42uk's picture
17th Jul, 2017
800ml of coconut milk is far too much. I used 400ml (one tin) and it was plenty. I also recommend using coconut oil rather than vegetable oil for the frying. Cooked it the night before and reheated for dinner next day -- it was delicious, and I will very definitely be making this dish again.