Red Thai Curry with Chicken


  • 1/4 cup red curry paste
  • 1 can coconut milk (400ml)
  • 1/2 cup chicken stock
  • 2 fresh kaffir lime leave, torn
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1/3 cup thai basil leaves
  • 2 chicken breasts cooked and diced 
  • 1/2 Japanese eggplant, sliced
  • 1 red bell pepper, sliced
  • 1 can bamboo shoots, sliced water chestnuts, and bean sprouts
  • 3 Thai chillies, thinly sliced (this makes it hot, so more or less according to your heat preference)


Place curry paste in large saucepan, stir over med heat until fragrant.  Add coconut milk, chicken stock, lime leaves, fish sauce, and lime juice.  Reduce heat and simmer for 5 mins, stirring constantly to blend ingredients.  Reserve some basil leaves for garnish (about 8) and mix the rest in to the curry with the chicken and vegetables. Cook, stirring occasionally until heated through, about 5 mins. Serve over jasmine rice.