Thai Red Chicken Curry Recipe - Serves 4

Thai Red Chicken Curry Recipe

432 calories each serving (630 calories if eating with rice)

Taste Rating = 5.5     Heat Rating = Medium to Hot


1 tin/can (400ml or 14 fl oz) coconut milk
4 chicken drumsticks with the bone removed
1/2 teaspoon (2.5ml) salt
4 tablespoons (60ml) vegetable oil
4 tablespoons (60ml) Thai red curry paste (there is a recipe for Thai red curry paste on the Curry Focus website)
1 tablespoon (15ml) fish sauce
1 teaspoon (5ml) brown sugar
4 fresh kaffir lime leaves, with the central vein removed and cut into very fine strips
15 fresh basil leaves (with stems removed)


Empty the coconut milk into a medium to large frying pan
Add the chicken and salt and bring slowly to the boil
Simmer over a medium heat until the chicken is cooked (20 -30 minutes), stirring/turning regularly
Remove the frying pan from the heat
Heat the oil in a large heavy-bottomed saucepan over a medium heat
Add the curry paste and stir-fry until the paste is lightly browned (3-5 minutes)
Reduce the heat and add the fish sauce and brown sugar
Add the chicken, along with the coconut milk it was cooked in, to the saucepan
Increase the heat and bring the saucepan to the boil
Reduce the heat to maintain a good simmer and simmer for 3 minutes, stirring regularly
Serve the curry (or put it into a serving bowl) garnished with the lime and basil leaves

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Recipe submitted on 13 December 2007

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