Arts & Events

Basic recipe for red Thai chicken curry

This week we’re talking Thai curries. I make Thai curry much the same way I make yellow curry: coconut milk, veggies, curry paste/powder and sometimes chicken or tofu. It mostly depends on the curry flavor I want.

For Thai curry, you have the option of either red curry paste or green curry paste.

I don’t know much about the history of curry, but my guess is that there are certain ingredients that are associated with each paste, but I just use them based on what I think tastes good.

You don’t always have to follow what’s traditional. It’s your kitchen, and you can do what you want.

Here is a very basic Thai Red Curry Chicken recipe from Real Simple.

This recipe is nice because it gives you an idea of the process of making curry so that you can adapt it to your needs.

For example, you could replace the chicken with tofu or pork. If you’re making it with pork, I suggest adding broccoli and pineapple instead of red bell peppers.

You could also make this recipe with green curry paste. I recommend having a little of both the red and green pastes in your fridge for all your emergency-curry-making needs.

What you’ll need:

1 C long-grain white rice (I use brown rice, which takes about 50 min. to cook)

2 T canola oil (canola oil is nice because it heats well without burning. Be careful if you’re using olive oil, it burns at a lower temperature)

8 small chicken cutlets (this recipe makes four servings, you can adjust it for your needs)

Kosher salt and black pepper

2 red bell peppers, sliced

2 T red curry paste

1 15 oz. can coconut milk

1 lime, cut into wedges

1/4 C torn fresh basil leaves

First, cook the rice according to the package instructions. While the rice is cooking, heat the oil in a large skillet over medium-high heat.

Season the chicken with the kosher salt and black pepper. Cook the chicken in batches until it is golden brown and cooked through, about two to three minutes per side.

If you’re worried it isn’t cooked through, just cut open the thickest piece and check for any pink. Once the chicken is cooked, remove it from the pan and cut it into strips.

Next, add the bell peppers and 1/4 C of water to the skillet and cook, tossing frequently, until just tender (about three to four minutes).

Add the curry paste and coconut milk and simmer until slightly thickened (about three to five minutes). Finally, add the chicken and toss to combine. Serve your curry over the rice, and garnish with lime wedges and basil.

Happy eating!

Various other curry recipes with a similar format to this recipe can be found at

If you have any questions regarding the recipes or any further suggestions for future recipes please do not hesitate to contact Sophie Pattison at