Chicken Thai Red Curry

This is quite possibly one of the most simple takeaway dishes that can very easily be replicated in the comfort of your own kitchen… and faster than you could have it delivered! This Chicken Thai Red Curry takes less than 20 minutes to cook and with simple ingredients and ease of preparation, you will want to make it again and again. I highly recommend the Thai red curry paste linked in the ingredients; the paste you choose matters and will make a big difference to the end result of your recipe. I love making my own marinades and sauces, but good quality curry pastes are inexpensive and are a great way to add depth of flavour to a meal quickly. This meal can easily be made vegetarian by leaving out the chicken completely, or you can substitute it for firm tofu. The vegetables are also customisable; use any vegetables you like that are in season (although the combination of tender eggplant, green beans and bursting grape tomatoes is my absolute favourite!) Serve over steamed rice for a quick and easy, comforting meal. 

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Chicken Thai Red Curry

Chicken Thai Red Curry

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5 from 1 review

  • Total Time: 24 minutes
  • Yield: 4 1x


  • 2 tbsp olive oil 
  • 1 tsp garlic, freshly minced
  • 1 tsp ginger, freshly minced 
  • ½ cup (120 ml) red curry paste (see note 1)
  • 1 cup (240 ml)  chicken stock
  • 400 ml (13 fl oz) 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 (10 oz) chicken thigh fillets, cut into bite-sized pieces
  • 1 cup (100 g) green beans, trimmed and cut into 3 cm or 1″ lengths 
  • ½ cup (100 g) grape tomatoes 
  • ½ cup (15 g) 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 


  1. 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. 
  2. 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. 
  3. Add the chicken and cook for a further 3 minutes or until the chicken changes colour from pink to white. 
  4. Add the green beans and cook for a further 3 minutes.
  5. Add the grape tomatoes and basil (if using); cook for a further 2 minutes.
  6. 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.

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes