Thai coconut red curry

Based on recipe from

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 3-4


For topping:

  • 1 to 2 Tbsp red curry paste
  • 1 (15 oz) can (light) coconut milk
  • ¼ cup fresh basil
  • ¼ cup bamboo shoots
  • 3 tsp fish sauce
  • 2 Tbsp brown sugar
  • 1/3 cup chicken stock
  • ½ red bell pepper
  • ½ yellow bell pepper
  • one other veggie,for example:
    • ½ green bell pepper
    • ¼ eggplant
    • 4 heads bok choy
  • 2 chicken breasts (optional), diced
  • brown or jasmine rice


  1. In a medium saucepan, combine red curry paste with coconut milk. Simmer for 5 minutes.
    Vary the amount of curry you use depending on the level of spiciness you prefer. I use 1 ½ Tbsp.
  2. Add basil, bamboo shoots, fish sauce, brown sugar, and chicken stock. Simmer for 10 to 15 minutes.
  3. Meanwhile, sauté peppers and other veggies. Remove from pan.
    The veggies should still be slightly crisp. Add veggies first that will take longer to cook, such as eggplant. Add veggies later that require less cooking.
  4. Dice chicken breasts into small, 1-inch cubes. Lightly pepper the chicken cubes.
  5. Fry the chicken in same pan—lightly oiled—used to sauté veggies until chicken is cooked thoroughly. Drain any excess liquid.
  6. Add sautéed veggies, veggies that require little cooking (such as bok choy), and chicken to the curry paste/coconut milk mixture. Simmer for 2-3 minutes.
    Let veggies and chicken cook to absorb the flavors from the curry/coconut milk mixture.
  7. Serve over brown or jasmine rice.


I love Thai curries and I am ecstatic to have found a recipe that is tasty.

I bought the red curry paste and the fish sauce at an international grocery. I use fresh basil or fresh basil that I have frozen. Do not use dried basil!

Experiment with different veggie combinations. Be careful not to overwhelm the dish with too many veggies for the amount of sauce. I find that limiting the veggies to three works best.

Also, cook tougher veggies (such as eggplant) first before adding more delicate ones (peppers). For very delicate ones (bok choy), fold them into the curry paste/coconut milk sauce without sautéing them first.


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