Thai Recipes: Thai Red Curry A Favorite Chicken Curry Recipe Video

Thai red curry is a very warming and comforting dish when there is cold weather outside. Actually Thai red curry is great anytime of year. It is one of my favorite Thai recipes. Try this recipe I know you will like it!


Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
DishMain Ingredient


 Cooking oil3 Tablespoon (Canola oil, peanut oil, safflower oil any one of these)
 Chicken breast1 Pound, bite sized pieces
 Shrimp1 Pound (black tiger prawns)
 Thai red curry paste3 Tablespoon
 Brown onion1 Medium, thinly sliced
 Bamboo shoots14 Ounce, thinly sliced
 Garlic cloves4 , chopped
 Coconut milk14 Ounce (unsweetened)
 Chicken stock1 Cup (16 tbs)
 Fish sauce2 Tablespoon
 Minced ginger2 Tablespoon
 Palm sugar/Brown sugar2 Tablespoon
 Lemongrass stalk2 Small
 Kaffir lime leaves/Bay leaves2
 Red bell pepper2 , thinly sliced
 Mushroom slices2 Cup (32 tbs) (Shitake, straw, beech, shimeji, crimini any mushroom of your choice)
 Chopped basil1 Cup (16 tbs) (Thai basil)
For serving
 Lime1⁄2 , cut into quarters
 Basil leaves1 Tablespoon
For garnish
 Courgette1⁄4 , julienned
 Sesame oil To Taste (Optional)

Nutrition Facts

Serving size

Calories 726 Calories from Fat 343

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 23.7 g118.4%

Trans Fat 0 g

Cholesterol 239.9 mg

Sodium 1619.8 mg67.5%

Total Carbohydrates 36 g12.1%

Dietary Fiber 7.2 g28.7%

Sugars 19.5 g

Protein 58 g116.1%

Vitamin A 55.4% Vitamin C 169.1%

Calcium 15.7% Iron 38.5%

*Based on a 2000 Calorie diet


1. In a wok, heat oil and saute onion on medium high heat, add in ginger and garlic and stir for 5 minutes.
2. Put in Thai curry paste and little chicken stock, stir well to mix, and cook for 2 minutes.
3. Reduce the heat to medium low, pour in coconut milk and mix.
4. Add in remaining stock, and bring to a boil.
5. Lower the heat and allow to simmer, add in lemongrass, fish sauce, kaffir lime leaves and brown sugar and stir.
6. Raise the heat to medium high heat and bring to boil, add in the chicken and let it simmer for 10 minutes.
7. Put in the bamboo shoots, stir and add in mushroom leave it for 8 to 10 minutes.

8. Sprinkle in the Thai basil, stir for 2 minutes.
9. Lower the heat to low simmer and put in the prawns and cook for 2 minutes.

10. Serve hot on a bed of rice, garnished with basil leaves, courgettes and drizzle with some sesame oil (if using).
11. Serve with lime wedges on side, to squeeze on top.