Ahead of Time Chicken Chili Curry Herbs Spice

Thai Red Curry

Thai Red Curry
Written by Lorna C

Most people have tried and enjoyed a Thai Green Curry but not its hotter relative. A Thai Red Curry has more chillies cooked in it, obviously red chillies. The flavour and textures with the green beans is amazing. Served with a slice of fresh lime for that traditional addition.

Thai Red Curry

Thai Red Curry

A Thai Red Curry has more of a kick that a Thai Green Curry and is so full of flavour.
4.63 from 96 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish, Side Dish
Cuisine: Thai
Keyword: Chicken, Chillies, Curry, Spice
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 People
Calories: 634kcal


Curry Dish

Curry Paste


  • To make the paste
  • Place the cumin and coriander seeds in a small frying pan and toast over a medium heat for 30 seconds until fragrant. This releases the natural oils.
  • When toasted, pour into a pestle and mortar and grind into a fine powder.
  • Chop the whole red chillies (the seeds give it a lovely heat) and place into a processor. Add the dried chillies together with a tablespoon of the soaking liquid and blend into a puree.
  • Pour out and put to one side until needed.
  • Add the remaining paste ingredients into the processor and blend into a paste
  • Now to make the curry.
  • Add the oil into a high sided frying pan or better still a wok. Heat the oil and fry the shallots for 5 minutes until softened. Now add the garlic and fry for 30 seconds more. Do not over cook the garlic.
  • Add 4 heaped tbsp of your curry paste and fry for about 1 minute
  • Add ½ tbsp fish sauce, lime leaves, 150ml water, palm sugar, coconut milk, and the aubergines.
  • Bring the mix to a boil and then reduce to a gentle simmer and cook for 10 minutes.
  • Add the sliced chicken breasts and cook for another 10 minutes until the chicken is cooked through.
  • Finally, add the beans and cook for a further 5 minutes until tender.
  • Remove the pan/wok from the heat and taste for seasoning. Often a little extra fish sauce is needed .
  • Add the herbs and gently stir in
  • This curry is best served with hot coconut rice..


Sodium: 669mg | Calcium: 129mg | Vitamin C: 22mg | Vitamin A: 535IU | Sugar: 19g | Fiber: 16g | Potassium: 2154mg | Cholesterol: 137mg | Calories: 634kcal | Saturated Fat: 21g | Fat: 34g | Protein: 47g | Carbohydrates: 43g | Iron: 7mg