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Authentic Thai Red Curry Recipe

  • Author: Suwanee
  • Total Time: 45 minutes
  • Yield: 5


This easy Thai red curry recipe with chicken is delicious and creamy from the coconut milk and the flavorful red curry paste.  



1 lb chicken, bite-sized, 1-2 inches thick

1 cup coconut cream

1 can coconut  milk (13.5 oz)

1/3 cup curry paste

1 can bamboo slices (20 oz can)

2 ½ Tbsp brown sugar

4 cloves garlic, minced

4 kaffir lime leaves, very thinly sliced

1 cup Thai basil, separate the leaves



  1. Open the can of bamboo, rinse out the liquid in a colander, rinse in warm water and place the bamboo slices in a saucepan filled with water and bring to a boil on medium heat for  10 minutes. Discard the water and drain the bamboo slices and put it to the side.
  2. Heat the coconut cream in a soup pot on medium heat until boiled. 
  3. Add the curry paste and garlic, break up the curry paste, stir and cook until boiled.
  4. Add chicken, bamboo slices and coconut milk and stir together. Cook for 10 minutes or until the chicken is thoroughly cooked.
  5. Add brown sugar, kaffir lime leaves and stir together, cook for 2 more minutes.  
  6. Turn the heat off and add the basil leaves, stir and let the curry cool off for 5 minutes. Serve with rice! 


  • It’s important that you boil the canned bamboo shoot slices first to remove the metallic taste from the can.
  • You can also use beef, pork, shrimp, or firm tofu for the protein in place of chicken.
  • Kaffir lime leaves are crucial for the flavor profile. It’s hard for me to recommend a substitute, as there’s nothing out there close to this flavor. If possible, find kaffir lime leaves in Asian markets either in the refrigerated or in the freezer section. 
  • If unable to find Thai basil, Italian sweet basil is not a bad substitute.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Easy Dinner
  • Method: Curry
  • Cuisine: Thai

Keywords: Authentic Thai red curry recipe, Thai red curry, Thai chicken red curry