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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.