Thai Red Curry

Updated: Aug 30, 2020

I absolutely love Thai food. I love the flavors, the aroma and basically everything about Thai food. I especially love the Thai red curry but what I do miss is the veggies in this dish so I added it! The thing I love is how you can add any veggies you like or have on hand. I hope you guys enjoy this phenomenal dish as much as we do!


  • 2 chicken breasts cut in small pieces

  • 1 red bell pepper chopped in pieces

  • 1 yellow bell pepper chopped in pieces

  • 2 jalapeños sliced (you can omit if you don’t like it spicy)

  • 1 onion chopped

  • 2 teaspoons lemon grass

  • 1 teaspoon brown sugar

  • 1 teaspoon chili oil

  • 2 teaspoons sesame oil

  • 1 tablespoon fish sauce

  • 4 tablespoons red curry paste (I use the maesri brand)

  • 1 can coconut milk

  • 1 finger ginger finely chopped

  • 6-8 cloves of garlic finely sliced

  • 1 handful Thai Basil

  • 1 can chopped baby corn


1. In a wok heat cooking oil (about 2-3 tablespoons) now add sesame oil and chili oil

Sauté the ginger and garlic till fragrant.

2. Add the chicken and cook for about 5-7 minutes then add the veggies.

3. Now add the rest of the ingredients except coconut milk and cook till fragrant.

4. Finally pour the coconut milk and let it simmer till the oil comes to the top. Serve with jasmine rice

If you like this recipe, don't forget to share it with your friends and show some love on Instagram at @asliceofgourmet. Cheers