Thai Red Chicken Curry

"This is a recipe I got from my sister years ago and I still make it on a regular basis. It is the most delicious Red Curry that I have tasted. I hope you like it too! I usually serve it in a bowl on top of steamed white rice and it goes together great. Enjoy..."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Lefa K. photo by Lefa K.
photo by Baby Kato photo by Baby Kato
photo by Midwest Maven photo by Midwest Maven
Ready In:




  • Saute` onion and curry paste in a medium pan.
  • Add Chicken in batches and cook over medium heat until browned.
  • Add stock and potatoes.
  • Simmer covered for 20 minutes.
  • Stir in remaining ingredients.
  • Simmer uncovered for 5 minutes and serve.

Questions & Replies

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  1. Great
    • Review photo by Lefa K.
  2. I added a diced sweet potato in addition to the other ingredients. Everyone was very pleased.
  3. What a terrific dish Beck. We really enjoyed this quick and easy to make curry. It was wonderful on this cold dreary night. So full of flavor and interesting textures. The curry was perfectly balanced. I did add a little red pepper flake to give it the heat my dh likes. Thanks for sharing a recipe that I will make again often.
  4. I thought this recipe was very good. It remined me exactly of a dish I had at a Lemon Grass resturaunt on my trip to Jamica. I didn't use the potatoes becuase i don't eat too muany starch foods. Although I did eat over rice. Also, I used one more teaspoon of the red Thai paste because I like things spicy.
  5. This was a delicious curry! The coconut milk and the basil paste were great in it. Everyone loved this for dinner tonight. I wasn't sure what size can of potatoes to use so I ended up using 2 15 oz. cans drained, and that worked great. Made for Fall PAC 2008, thanks!


  1. Awesome dish


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