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Thai Red Curry with Chicken & Vegetables


Serves four.

  • To learn more, read:
    Flex Your Meals
  • by from Fine Cooking
    Issue 103

This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version: Thai Red Curry with Tofu & Vegetables. Serve with jasmine rice.

  • 1 Tbs. vegetable oil
  • 3 Tbs. red Thai curry paste
  • 2 cups snap peas, trimmed and cut in half on the diagonal
  • 2 large shallots, thinly sliced (about 1 cup)
  • 1 medium red bell pepper, thinly sliced into 2-inch-long strips
  • One 13.5- to 14-oz. can coconut milk
  • 6 wild lime leaves (magrut or kaffir lime;optional)
  • 1 Tbs. light brown sugar
  • 1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces
  • 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
  • 2 Tbs. fish sauce, more to taste
  • 1 Tbs. plus 1 tsp. fresh lime juice
  • Kosher salt

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.

Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.

Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.


To serve 1 vegetarian and 3 meat-lovers: After stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the cury mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4-inch cubes, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in 2 tsp. soy sauce, 1/4 cup of the basil, and 1 tsp. of the lime juice.

With the remaining curry mixture in the 3-quart saucepan, finish the master recipe above to serve the 3 meat lovers, reducing the amount of chicken to 12 oz.

nutrition information (per serving):
Calories (kcal): 470, Fat (kcal): 33, Fat Calories (g): 290, Saturated Fat (g): 21, Protein (g): 26, Monounsaturated Fat (g): 6, Carbohydrates (mg): 21, Polyunsaturated Fat (mg): 3.5, Sodium (g): 1240, Cholesterol (g): 75, Fiber (g): 4,

Photo: Scott Phillips

Excellent! For those who said it didn't have heat, they must not have been using actual THAI red curry paste from Thailand- Mae Ploy is the way to go - I used 1 tablespoon and it had plenty of heat. Thai Kitchen and Taste of Thai curry pastes are bland and expensive.

very good - although I added an extra tablespoon of red curry paste which made it a bit spicier but not too much so.

We were really expecting so much more from this dish from all the wonderful reviews. We thought it was kind of bland. However, we thoroughly enjoyed the cucumber salad that was recommended with this dish. I don't think I will make the chicken again.

Very good, especially for the speed and effort required. I did not find it hot and served with jasmine rice and the cucumber salad others have recommended. I will keep this as a quick recipe I can make during the week.

This recipe was delicious! I look forward to eating our leftovers! I only added a couple of ingredients: one fresh zucchini (because I love veggies) and 1 fresh jalepeno pepper (because I like spicy!). Also, I couldn't find the kaffir leaves, so I left those out. Still a fantastic, restaurant-worthy dish. Oh! And I served it with jasmine rice - so wonderful! Definitely try this recipe!

We thought this was very good. I used Thai Kitchen Red Curry Paste, and we didn't find it at all hot. I served it with the suggested jasmine rice, and the Cucumber, Basil & Peanut Salad, from this site, for some crunch. It, too, was very good.

Great easy dish, but too hot for me with the 3 TBLS of curry paste. Next time I will use 1 to 1 1/2, I use Mai Ploy brand, don't know if it's extra hot or not, but it has great flavor. I also used light coconut milk just to save on a few calories and fat. Even with the heat being a bit much for me, it still had great flavor and I will be making again.

Awesome recipe! Beautiful flavors, and very easy to prepare. I was able to get Kafir lime leaves and Thai basil online so as to follow the recipe exactly. Hand Red Curry Paste from Thailand gives this an amazing taste. This is a great recipe to keep handy for those nights when you're looking for something quick and delicious.

This is a great, easy and healthy dish. I usually do the prep ahead of time, and then it takes minutes to throw it together. All it needs is some rice. Yum!

This is the first time I have ever reviewed a recipe. I had to for this one! FANTASTIC!!! This is very close to a dish at my favorite Thai restaurant. Definitely a keeper!

I loved this dish...flavors were outstanding and so easy to prepare.

Absolutely phenomenal flavors in this dish. I'd give it more stars if I could. Read my full review at:

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