Recipe: Thai Red Curry

I finally get around to posting my Thai red curry recipe (I know some of you have been waiting for this!) I love this dish because it’s so versatile (you can really use any vegetables that you want) and so filling. I always thought Thai curry was very hard to cook at home, but it turns out, it’s actually very simple. I hope you enjoy this recipe, too.


  • 2 tbsps red curry paste
  • 1 can of light coconut milk
  • 1⁄2 cup fresh basil
  • 1 can bamboo shoots
  • 2 -3 tsps fish sauce
  • 2 tbsps brown sugar
  • 1 cup vegetable stock
  • 8 oz mushrooms
  • 8 oz steamed broccoli
  • 1 can of baby corn
  • 1 small red bell pepper
  • 1 small onion (yellow or white)
  • 2 chicken breasts (optional)
  1. In a wok, combine 1-2 tbsps red curry paste with two cans of light coconut milk.
  2. Simmer for 5 minutes, then add 1/4 cup of fresh basil, the bamboo shoots, fish sauce, brown sugar, chicken stock and mushrooms, bell peppers, corn and onion and simmer for an additional 15 minutes.
  3. Meanwhile, steam the broccoli in a medium sauce pan (I use a steam basket) and lightly fry the chicken breast (if you want to add some meat, I often make this a vegetarian dish).
  4. Add the broccoli (and meat) and serve over rice.
Adapted from
  1. Yessss!!! This looks so delish!


  2. Looks good! And in only 20 minutes – bonus :)

  3. Yum, this looks so good and easy! I am actually eating some Thai curry as I read this post as I am having leftovers from Saturday night (which were super yummy). I will definitely be making it, especially now that I can have sugar again starting tomorrow!

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