Thai Red Curry with Chicken Recipe | Yummly
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Thai Red Curry with Chicken

Shu: "The curry turned out excellent. Loved the squash…" Read More
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  • 3 Tbsp. vegetable oil (or canola or peanut)
  • 1 Thai red curry paste (quantity homemade)
  • 1 cup chicken broth (salt reduced)
  • 400 mL coconut milk (full fat!)
  • 6 kaffir lime leaves (Note 1)
  • 1 Tbsp. sugar (white, brown or palm)
  • 2 tsp. fish sauce (plus more to taste)
  • 350 grams chicken thighs (boneless and skinless, cut into 0.75 / 1/3" thick slices, Note 2)
  • 150 grams pumpkin (or butternut squash, cut into 1.5cm / 3/5" cubes, ~1 heaped cup)
  • 120 grams green beans (trimmed and cut into 5cm/2" pieces)
  • 12 thai basil leaves (Note 3)
  • fresh red chilli (slices, small chilli - spicy, large = less spicy)
  • fresh coriander (/ cilantro leaves)
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    Shu 2 years ago
    The curry turned out excellent. Loved the squash and beans addition . Was careful in adding the red curry paste, so was just right on the palate. This curry will be one of my regulars.
    Lee C. 2 years ago
    I made this with fish and it was delicious but a little hot for me, next time I will only use 3 tablespoons of curry paste :)
    Ruthie Levy 3 years ago
    This was delicious! I probably need to use less curry paste next time (although I actually used less than what she recommended, but my boyfriend was still struggling - so I do recommend adding a bit at the beginning and then adding more later if it's not spicy enough). I used sweet potatoes instead of pumpkin and found that it took much longer to cook than indicated in the recipe, although we diced the sweet potato quite small. But the end result was worth it, really very good!
    Jon Etan 3 years ago
    Nice. Would make again