Thai Red Curry

Thai Red Curry

Here’s a simple Thai Red Curry recipe for two, or one if you’re hungry! It’s hot, sweet and very quick and easy to make. The most imoprtant ingredient is the red thai paste. I buy mine but you can make some - here’s a couple of great recipes if you want to give it a go.

Red Paste Recipes →


  • Red Thai Paste (2 tablesppons)
  • Coconut Milk (400ml / 1 can)
  • A few Lime Leaves or 1 Lime
  • 1 Red Bell Pepper
  • Rice (any type works)
  • Soy Sauce (2 teaspoons)
  • 2 Chicken Breasts


  1. Heat a work or a large non stick pan on high heat.
  2. With the pan hot, add 100g (quarter can) or the coconut milk. This will spatter.
  3. After the milk has warmed a couple of minutes, add two tablespoons of Red Thai Paste and mix.
  4. Add the chicken to the mix and ensure the chicken is cooked.
  5. Chop the bell peppers and add to the curry.
  6. Drop the temperature to a steady simmer and add the remainder of the coconut milk ~ 300ml and stir.
  7. Add the lime leaves or squeeze half a limes juice into the curry, then add the soy sauce (2 tbsp).
  8. Taste the curry, seasoning and ensuring it’s hot enough.
  9. Serve with rice and a decorative lime wedge.

I took this recipe from this YouTube video: Kravings Red Thai Curry

Thai Red Curry