Thai Chicken red curry with Jasmine rice Recipe

Thai Chicken red curry with Jasmine rice Recipe

Red Curry is one of Thailand's greatest exports and duck is the ideal accompaniment. In this class you will learn to balance a number of flavours and spices as you make a red curry paste from scratch. A quick and easy curry to put together and a definite show stopper for friends and family. All ingredients in this recipe can be found in your local shops.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Peanut oil : 50 ml
  • For the sauce
  • Red chilli(s) : 3 whole
  • Banana shallot(s) : 2 whole
  • Fresh ginger : 30 g
  • Garlic clove(s) : 2 whole
  • Lime leave(s) : 12 whole
  • Stick(s) of lemongrass : 1 whole
  • Ground cumin : 1 Tsp
  • Ground coriander : 1 Tsp
  • Fresh tomato puree : 80 g
  • Ground turmeric : 1 Tsp
  • Ground cinnamon : 3 g
  • Soy sauce : 30 ml
  • Fish sauce : 30 ml
  • Unsweetened coconut milk : 400 ml
  • For the rest of the recipe
  • Lime leave(s) : 6 whole
  • Maldon salt : 3 pinch(es)
  • Jasmine rice : 200 g
  • Water : 300 ml



    Roughly chop the chilli (keep the seeds if you like it hot), peel and dice the ginger,lemongrass, garlic and shallots. De stem the lime leaves and chop. Add these to the spices and tomato paste and blend untill smooth using a pestle and mortar or a food processor.
    If necessary, add a little water to assist this.

  • 2. FOR THE MEAT:

    Trim off any skin from the Chicken breast and slice to the desired thickness.

  • 3. FOR THE RICE:

    Rinse the rice under cold water until it runs clear. Soak for 10 minutes with the water, salt and lime leaves. Bring to a boil and cook for 5 minutes.

    Then turn the heat to low and simmer for 5 minutes. Remove from the heat, cover tightly with cling film and allow to steam for 10 minutes.


    Heat a wok over a high heat and add the peanut oil.
    When the oil is shimmering with heat, carefully add the chicken to avoid any spitting or splatters.
    Allow the chicken to sit in the pan until golden, then stir for 30 seconds.
    Add the curry paste and allow to cook for two minutes to cook out the bitterness of the shallots.

    Add the soy and fish sauce, then the coconut milk.
    Bring to the boil and turn down to a gentle simmer until the chicken has cooked completely through and tender.

Chef's tip

«Adjust the flavours to your liking with palm sugar, lime juice or more fish sauce. For a vegetarian sauce, swap the fish sauce for more soy, but add sparingly untill it meets your personal tastes!»

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