- 2 tbsp olive oil
- 1 tsp garlic, freshly minced
- 1 tsp ginger, freshly minced
- 1/2 cup red curry paste (see note 1)
- 1 cup chicken stock
- 400 ml coconut milk
- 4 kaffir/makrut lime leaves, finely sliced (optional, see note 2)
- 1 tsp fish sauce
- 1 tsp sugar
- 1 eggplant/aubergine, roughly diced
- 300 g chicken thigh fillets, cut into bite-sized pieces
- 1 cup green beans (approximately 100 g), trimmed and cut into 3-cm or 1” lengths
- 1/2 cup grape tomatoes (approximately 100 g)
- 1/2 cup Thai basil leaves (optional, see note 2, can be substituted with regular basil)
- Steamed jasmine rice, to serve
- Fried shallots, to serve
- Lime wedges, to serve
- Heat the olive oil in a large, heavy-based pan on medium-high heat. Add the garlic and ginger and cook, stirring for 30 seconds. Add the curry paste and stir for a further 30 seconds.
- Add the chicken stock, coconut milk, kaffir lime leaves (if using), fish sauce and sugar. Bring to a boil and then add the eggplant. Reduce to a gentle simmer and cook for 5 minutes.
- Add the chicken and cook for a further 3 minutes or until the chicken changes colour from pink to white.
- Add the green beans and cook for a further 3 minutes.
- Add the grape tomatoes and basil (if using); cook for a further 2 minutes.
- Serve with steamed jasmine rice, a sprinkle of fried shallots and a squeeze of fresh lime juice.
Note 1 – For a mild spice level use 1-2 tablespoons of curry paste, for medium use 3-4 tablespoons, for hot use 4-6 tablespoons. Freeze any leftover red curry paste for up to 2 months in a reusable sandwich bag or airtight container. Thaw on the kitchen counter for 30 minutes before using; it can be added directly to the pan frozen, just ensure you cook it until it is completely warmed through.
Note 2 – Kaffir lime leaves and basil create an authentic flavour profile when they are added to this Thai red curry. They can however be expensive ingredients depending on your location. I more often than not leave them out completely and the results are equally delicious.
Prepare the Chicken Thai Red Curry as per the recipe. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
Source – Recipe inspired by Thai Red Chicken Curry from Delicious magazine.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
Keywords: delicious thai chicken red curry, the best chicken red curry, easy chicken red curry recipe