Print Recipe

red chicken curry


  • 2 tbsp vegetable oil
  • 2 shallots finely diced
  • 6 cloves garlic minced
  • 1/4 cup red curry paste
  • 1/2 can coconut milk
  • 2 lbs boneless chicken thighs cut into bite sized pieces
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1/4 cup sugar
  • 1/2 cup sliced bamboo shoot tip
  • 1/4 cup roughly chopped Thai Basil
  • 1/4 cup green onions cut into 1" pieces


  • In wok or large skillet, heat oil over medium-high heat.
  • Add the shallots, garlic, and kaffir leaves and cook for 1 minute.
  • Add curry paste and whisk together gently.
  • Add about 3 tbsp of coconut milk into mixture and whisk together until smooth.
  • Add chicken into mixture and stir to make sure the chicken is well coated.
  • Cook about 5 minutes, until the chicken is halfway done, then add remaining coconut milk. Season with sugar and fish sauce.
  • Bring to a boil then add bell peppers and bamboo shoots.
  • Let cook a few more minutes, or until chicken is cooked through, then add Thai Basil and green onions.
  • Serve on top of jasmine rice.
  • Enjoy!!