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Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour



Total time

35 minutes






  • 1 tbsp vegetable oil
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 5 tbsp red curry paste
  • 800 ml coconut milk
  • 8 skinless boneless chicken thighs (cut into large chunks)
  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • ½ pack thai basil
  • basil (or coriander, plus extra to serve)
  • 1 red chilli (sliced diagonally)
  • thumb-sized ginger (piece, cut into matchsticks)
  • jasmine rice (cooked, to serve)


  1. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
  2. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
  3. Add 8 skinless, boneless chicken thighs, cut into chunks, and kaffir lime leaves, and simmer for 12 mins or until the chicken is cooked through.
  4. Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
  5. Bring to the boil, take off the heat and add ½ small pack Thai basil.
  6. Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
  7. View the recipe instructions at BBC Good Food

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