Chicken Red Thai Curry


  • 200 gms chicken boneless, cut in small pieces
  • 12-14 tsp Red curry paste (use more if you feel your paste is very diluted with water)- check my recipe for Thai curry paste on the blog
  • 2 cups coconut milk
  • ½ cup mushroom, sliced
  • 4-5 tsp fish sauce (optional)
  • ¼ tsp sugar
  • 2-3 lemon leaves
  • 1 lemongrass (stalks), chopped
  • 10-12 basil leaves
  • ½ red bell pepper, thinly sliced
  • 2-3 baby corn, cut in rounds


  1. Heat oil in a wok (use sesame oil if available), add the red curry paste, stir till it is aromatic, and leaves oil
  2. Add chicken, mushroom red bell pepper, babycorn, lemon leaves, and lemongrass. Fry till chicken turns from pink to white
  3. Stir in the coconut milk and all the seasoning
  4. Add basil leaves
  5. Simmer and cook for 5 minutes till chicken is tender
  6. Serve hot with rice


Note: Do not add too much salt if adding fish sauce because it contains salt

Thanks for reading!