Red Thai Curry

Another fabulous dish from Kitchen Sanctuary, I can’t recommend there website enough for amazing, tasty dishes. I made this for my husband (I am on a diet so none for me) I can’t get hold of Thai basil leaves so I left it out but it still tasted great!


  • 1 tbsp vegetable oil
  • 1 onion peeled and chopped
  • 3 chicken breasts about 720g chopped into bitesize pieces
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 1 tsp lemongrass paste
  • 1 chicken stock cube crumbled
  • 1 red pepper sliced
  • 4 tbsp red Thai curry paste
  • 14 oz (400g) tin coconut milk
  • 2 tsp fish sauce
  • 1 tbsp palm sugar or light brown muscovado sugar
  • 8 oz (225g) tin of bamboo shoots, drained
  • 10 fresh Thai basil leaves
  • 1 tbsp fresh lime juice about half a lime

To serve:

  • Boiled rice
  • 5-6 Fresh Thai basil leaves
  • 4 sprigs fresh coriander cilantro
  • 2 Thai chillies thinly sliced
  • 1 lime sliced into wedges


  • Heat the oil in a large frying pan over a medium-high heat. 
  • Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
  • Add the chicken and cook for 2-3 minutes until sealed.
  • Add the garlic, ginger, lemongrass paste and crumbled stock cube and stir together to coat the chicken.
  • Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally.
  • Add the sliced red pepper, stir together and cook for a minute.
  • Add the coconut milk, fish sauce, palm sugar, bamboo shoots and curry leaves. Bring to the boil, then gently simmer for 10 minutes until thickened.
  • Stir in the lime juice, then serve the curry with boiled rice.
  • Top with fresh curry leaves, coriander, chilli slices and lime wedges before serving.

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