Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Thai
Ingredients: 45 ml vegetable oil (3 tablespoons); 5 to 6 tablespoons Thai red curry paste (75 to 90ml, preferably Maesri; see notes for other brands); 2 large garlic cloves (finely minced; omit when using freshly made homemade curry paste); 2 teaspoons finely grated fresh ginger; omit when using freshly made homemade curry paste; 1 tablespoon lemongrass paste; 250 ml unsalted chicken stock; 400 ml full-fat coconut milk (stirred until combined); 6 makrut lime leaves (torn into large pieces); 1 tablespoon palm sugar (light brown sugar or white sugar, plus a little extra to taste); 10 ml fish sauce (2 teaspoons, plus a little extra to taste); 350 g boneless (skinless chicken thighs, cut into 3cm pieces); 150 g butternut squash (weighed after peeling and deseeding, cut into 2cm cubes); 120 g green beans (trimmed and cut into 4cm lengths); 12 Thai basil leaves; Hot water (as needed to loosen the sauce); 1 mild red chilli (thinly sliced, optional); Steamed jasmine rice

Instructions

Prep:20minCook:35min

Chicken thighs, butternut squash and green beans simmer in a Thai red curry sauce with coconut milk, makrut lime leaves and Thai basil. Garlic, ginger and lemongrass add aroma to shop bought paste. Makes four lighter servings with jasmine rice, or two to three generous servings.

Updated at: Sun, 01 Nov 2026 06:01:47 GMT