Red Thai Curry

Another fabulous dish from Kitchen Sanctuary, I can’t recommend there website enough for amazing, tasty dishes. I made this for my husband (I am on a diet so none for me) I can’t get hold of Thai basil leaves so I left it out but it still tasted great!


  • 1 tbsp vegetable oil
  • 1 onion peeled and chopped
  • 3 chicken breasts about 720g chopped into bitesize pieces
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 1 tsp lemongrass paste
  • 1 chicken stock cube crumbled
  • 1 red pepper sliced
  • 4 tbsp red Thai curry paste
  • 14 oz (400g) tin coconut milk
  • 2 tsp fish sauce
  • 1 tbsp palm sugar or light brown muscovado sugar
  • 8 oz (225g) tin of bamboo shoots, drained
  • 10 fresh Thai basil leaves
  • 1 tbsp fresh lime juice about half a lime

To serve:

  • Boiled rice
  • 5-6 Fresh Thai basil leaves
  • 4 sprigs fresh coriander cilantro
  • 2 Thai chillies thinly sliced
  • 1 lime sliced into wedges


  • Heat the oil in a large frying pan over a medium-high heat. 
  • Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
  • Add the chicken and cook for 2-3 minutes until sealed.
  • Add the garlic, ginger, lemongrass paste and crumbled stock cube and stir together to coat the chicken.
  • Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally.
  • Add the sliced red pepper, stir together and cook for a minute.
  • Add the coconut milk, fish sauce, palm sugar, bamboo shoots and curry leaves. Bring to the boil, then gently simmer for 10 minutes until thickened.
  • Stir in the lime juice, then serve the curry with boiled rice.
  • Top with fresh curry leaves, coriander, chilli slices and lime wedges before serving.

One Comment Add yours

  1. This looks utterly delicious. Thank you for sharing this with us, Tracy.

    Liked by 2 people

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