Red Curry with Chicken

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20 min Serves 4

Thai Red Curry with Chicken

Thai Red Curry, 'Gaeng Daeng' is one of the most popular of all Thai curries, truly delicious with any meat or fish .


  • 400ml Thai Gold Coconut Milk
  • 2 teaspoons Thai Gold Red Curry Paste
  • 4 Chicken fillets, finely sliced
  • 2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
  • 150ml Chicken stock
  • 2 teaspoons Thai Gold Palm Sugar or normal sugar
  • 450g Seasonal vegetables
  • 3-4 Thai Gold Kaffir Lime Leaves
  • 1 Red chilli
  • 1 Green chilli


  1. Add the Thai Gold Coconut Milk to a saucepan and heat up to near boiling, stirring frequently.
  2. Add 2 tsp of Thai Gold Red Curry Paste and stir, combining the paste with the milk.
  3. Add the finely sliced chicken and cook for 5 minutes.
  4. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), the chicken stock and 2 tsp of Palm Sugar. Cook for 10 minutes.
  5. Next add the vegetables and cook for a further 2 minutes.


  • Hot & Spicy: Add chopped chillies to increase hotness, birds eye are the best.
  • Extra Flavour: Add some Thai Gold Kaffir Lime Leaves.
  • Serving: Serve with Thai Gold Jasmine Rice.
  • You'll need: Medium-big size saucepan.