Thai Chicken Red Curry

Enjoy this delicious Thai Red Curry with some freshly steamed rice This is a Sanjeev Kapoor exclusive recipe.

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Thai Chicken Red Curry

Main Ingredients Boneless chicken, Oil
Cuisine Thai
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Thai Chicken Red Curry

  • 200 grams Boneless chicken cut into cubes
  • 1 tablespoon Oil
  • 4-5 cloves Garlic finely chopped
  • 2 tablespoons Lemon grass stalks finely chopped
  • 1 Medium carrot cut into diamonds
  • 8-10 Cauliflower small florets
  • 2-3 Small brinjals halved vertically
  • 3-4 French beans cut into 1 inch pieces
  • 1 1/2 cups Coconut milk
  • to taste Salt
  • 4-5 + to garnish Fresh Thai basil leaves
  • Red curry paste
  • 1 inch Galangal sliced
  • 5-6 Shallots peeled
  • 2 teaspoons Coriander seeds
  • 2 teaspoons Cumin seeds
  • 8-10 Fresh coriander stems
  • 4-5 cloves Garlic
  • 6 inches Lemon grass stalk chopped
  • 1/2 teaspoon Kaffir lime rind grated
  • 8-10 Dried red chillies soaked and drained


  1. To make the red curry paste, put galangal, shallots, coriander seeds, cumin seeds, coriander stems, garlic, lemon grass, kaffir lime rind, red chillies and little water in a grinder jar and grind to a smooth paste.
  2. Heat oil in a non-stick pan, add garlic and lemon grass, mix and sauté for 1 minute. Add carrots, cauliflower and the red curry paste and mix well. Add 1 cup water and mix well. Add brinjals, French beans and chicken, mix and cook till the chicken is completely done.
  3. Add coconut milk and salt and mix well. Add fresh basil leaves and mix.
  4. Transfer the curry into a serving bowl, garnish with basil leaves and serve hot.