Chicken Thai red curry


I love Thai food. Close to coastal southie flavours with the use of coconut but the addition of lemon grass and fish sauce add that twist to the dish.


I was keen on making green curry but lack of ingredients made me opt for the tried and tasted red curry. Fiery, spicy, creamy with hot steamed rice makes a perfect Sunday lunch.


This recipes is from Nita Mehta, and its such a simple recipe that there is no excuse not to make it from scratch. The red Kashmiri chillies give it the wonderful colour. If u wish to make it more fiery then just add sliced red bird eye chillies at the end.



1/2 kg boneless chicken

1 pkt mushroom

10 florets of broccoli

4 babycorn sliced

10 french beans cut into half

2 pkt coconut milk

3-4 tbsp fish sauce (optional)

1 tsp soya sauce

8-9 Kafir lime leaves

1/4 cup basil leaves


sliced red birds eye chilli


8 dried Kashmiri chillies soaked for half hr 

1 chopped big onion

15 chopped garlic flakes 

1 ” chopped ginger

3 (only stalks) of lemon grass chopped

3 tbsp roasted coriander seeds

2 tsp roasted jeera 

1 tbsp lemon juice

10 peppercorns

2 tbsp lemon juice


1) grind the ingredients listed under red curry paste with a little water. Make a fine paste. 

2) heat oil in a pan, add the paste, fry a little 

3) add the chicken and 2 tbsp coconut milk, let it cook in the gravy till 80% done.

4) add kafir lime leaves, salt, fish sauce, soya sauce and rest of the coconut milk. Let it simmer covered for a couple of mins. 

5) Add the baby corn and french beans, cook for 5-10 mins, then add the mushrooms and basil leaves. Add 1/2 cup water if its too thick. let it simmer for 5 more mins

6) Add the broccoli, adjust seasoning, let it simmer for 5 more mins

7) garnish with spring onion greens and birds eye chilli.

Serve with steamed rice