Authentic Thai Red Curry With Chicken

Recipe by Marc Bowman
READY IN: 30mins
SERVES: 8-10




  • Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don’t cut them too small).
  • Shred carrots with a vegetable peeler and set aside.
  • Cut tomatoes in half and set aside.
  • Cut chicken into bite size pieces and set aside.
  • Pour the oil into a five-quart pot and put over medium heat.
  • When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
  • Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
  • After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
  • Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
  • Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
  • Serve with hot Jasmine rice.