Thai Red Chicken Curry

When I was younger, I took some cooking lessons from my Thai neighbour. She taught me to make this Thai Red Curry along with a few more dishes which I hope to share with you very soon. This red curry is very quick to make with lots of flavour, making it a great weekday meal. Serve this over rice to satisfy all your Thai food cravings.


Prep Time: 15 min.

Cook Time: 10 min.

Serves: 4


  • 2 tsp canola oil
  • 1 tbsp red curry paste
  • 1 potato (cubed)
  • 2 lemon leaves (fresh or dried)
  • 1½ cups coconut milk
  • 1 cup water
  • 1 tsp salt
  • 300g chicken, cubed (about 1 large chicken breast)
  • 1 large carrot, diced
  • 1/2 tsp concentrated chicken stock
  • 1/2 tsp white sugar
  • 1/2 Tbsp fish sauce
  • 10 basil leaves
  • Optional: 1 head of broccoli, cut in pieces


  1. Heat oil in a large pan or wok over low heat. Add red curry paste and cook for 30 seconds until fragrant.
  2. Add potato cubes, lemon leaves, coconut milk, water, and salt. Increase heat to medium and cook until the potatoes are just soft.
  3. Add chicken, carrot and concentrated chicken stock to the wok. Add in optional broccoli. Simmer for 5 minutes.
  4. Once chicken is no longer pink, add in sugar, fish sauce and basil leaves and stir. Cook for about 1 minute more. Serve over plain rice.

Hannah’s Hints:

  • Thai curry paste brand: I use AROY-D Red Curry Paste. It has a very authentic Thai flavour. You can find it in many Asian food markets for around $8 CAD.
  • Concentrated chicken stock brand: I use Better than Bouillon. You can buy it in any grocery store, but Costco has a great deal on it.
  • Coconut milk brand: I use AROY-D Coconut Milk. You can find it in Asian food markets for around $4 CAD.

One Comment Add yours

  1. Sharlene says:

    If there is one country I would want to be stuck in-it is Thailand. I love the food! Can’t wait to try this recipe.


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