Red Thai Curry

Red Thai Curry


  • Lime zest
  • Boneless, skinless chicken thighs
  • Coconut milk
  • Soy sauce
  • Frozen/fresh Asian vegetable mix (snow peas, broccoli, water chestnut, carrots…)
  • Neutral cooking oil (corn, vegetable…)
  • Red Thai Sauce (see below)

Red Thai Sauce

  • 2 knobs ginger
  • 1/2 head garlic
  • 1.5 onions or 2 shallots
  • 3-4 on-the-vine tomatoes
  • Splash of neutral oil
  • 4-5 spoons brown sugar
  • Cumin
  • Coriander
  • Paprika
  • Salt
  • Sesame seeds or oil (optional)


  • Blend ingredients of Red Thai Sauce
  • Cube chicken thighs
  • Heat neutral cooking oil
  • Add chicken when oil has reached temperature
  • Cook chicken then set aside
  • Add and heat neutral cooking oil
  • Add Red Thai Sauce and allow to become fragrant
  • Add cooked chicken
  • Add coconut milk (optionally add coconut cream for even creamier result!)
  • Taste and adjust
  • Add vegetables for final few minutes until al dente
  • Zest lime at very end


Serve over jasmine rice or cooked rice noodles.
Add chilli pepper paste to your liking.
Use your favourite store bought sauce for a quicker version of this recipe!

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