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thai red curry by chef sawanya sousa of Thai Siam restaurant

Thai red curry by local chef Sawanya Sousa of Thai Siam Restaurant blends heat, sweetness and spice in every bite.

Made with coconut milk, fresh vegetables and herbs, it’s a Thai classic known for its rich flavour and balance.

Recipe by Chef Sawayna Sousa
Photo Credit: Kanlayaporn Mehi, Thai Siam Restaurant

Red curry is one of the most popular Thai dishes and is globally beloved for its rich, spicy and slightly sweet flavour. Traditionally made with coconut milk, meat (your preference), vegetables and basil. Thai red curry originated in central Thailand, a region known for its sophisticated and balanced approach to flavour. It’s part of the broader family of Thai kaeng (curry) dishes.

Curry dishes have earned worldwide popularity for their bold, aromatic flavours and diverse regional styles. It’s no surprise that at Thai Siam Restaurant, one of the city’s most popular restaurants, the curry dishes are among the most loved items on the menu. Under the expert direction of Chef Sawanya Sousa, each curry is crafted with authentic ingredients and traditional techniques, delivering the rich, spicy, and comforting flavors Thai cuisine is known for. The reason guests return time and again for the unforgettable taste of Thailand right here in Calgary.

thai red curry by chef sawanya sousa of Thai Siam restaurant
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Thai Red Curry

A rich and aromatic Thai classic made with coconut milk, red curry paste and tender vegetables. Simple to make and full of bold, balanced flavour, put this one on repeat.

Ingredients

Red Curry

  • 2 tbsp vegetable oil
  • 2 tbsp Thai red curry paste
  • 6.75 oz coconut milk
  • 9 oz chicken breast, sliced
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar
  • 2 tsp chicken seasoning powder like Knorr Swiss
  • 300 ml water
  • 1 half red bell pepper, sliced thin
  • 100 g green Thai eggplant, quartered
  • 50 g whole baby eggplant, find at Hong Kong Supermarket
  • 100 g bamboo shoots, thin strips
  • 12-15 Thai basil leaves
  • 3 small Thai red chili, sliced (adjust quantity to heat preference)
  • 3 kaffir lime leaves, thinly sliced or left whole if using dried

Instructions

  • Heat oil in a pan over medium heat. Add red curry paste and stir-fry.
  • Pour in coconut milk and stir until the paste dissolves. Stir for 2–3 minutes until aromatic.
  • Add your sliced chicken and cook until just done (about 5–7 minutes for chicken). Keep stirring.
  • Add fish sauce, sugar, chicken seasoning and water. Stir for 2-3 minutes.
  • Stir gently to combine all the vegetables. Stir until all the vegetables are cooked.
  • Stir in fresh basil leaves and sliced chili.
  • Stir for 1 minute. Turn off the heat.

To Serve

  • Top the red curry with a touch of coconut milk and serve over hot steamed jasmine rice.

Notes

If you can't find fresh kaffir leaves, dried will do. Remove just before serving. The Cookbook Co. Cooks stocks the dried variation.
For a creamier curry, simmer longer and stir gently to reduce.
Chef Sawanya recommends red curry paste brands like Mae Ploy or Aroy-D for the traditional flavour.