Spicy Thai Red Curry

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Sara Rajan 2

"This is my variation of the popular Thai dish. Spicy, and not for the bland-hearted!"
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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. a) Heat the oil in a large saucepan and sauté the onion with turmeric powder for 3 minutes over medium heat, stirring constantly.
  2. b) Add curry paste and garlic gloves, stirring for roughly 1 to 2 minutes.
  3. c) Add coconut milk, chicken stock, brown sugar, crushed red chili, and dash of salt. Bring to full boil. Add bell peppers, green chiles, and bamboo shoots.
  4. d) Cover and simmer on low heat for 10 minutes.
  5. e) Add chicken pieces and cover. Simmer for an additional 10 minutes or until chicken is cooked through.
  6. f) Remove from heat and stir in fresh cilantro. Serve over Basmati rice.



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