Red curry of chicken, ginger and Thai basil

Red curry of chicken, ginger and Thai basil

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  • 4 Servings
  • Capable cooks

It’s easier than you might think to make a delicious Thai red chicken curry.

Featured in
Winter recipes, Asian recipes


  • 3 cloves garlic
  • 4cm piece ginger, peeled, sliced
  • 3 x 270ml cans coconut cream
  • 1/3 cup Thai red curry paste (see note)
  • 6 (about 360g) Lebanese eggplants, sliced diagonally
  • 10 snake beans, cut into 4cm lengths
  • 6 kaffir lime leaves, torn
  • 250g pineapple, cut into 2cm pieces
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons grated palm sugar
  • 2 (600g) chicken breast fillets, thinly sliced
  • 200g grape tomatoes
  • 3/4 cup Thai basil leaves, plus extra, to serve
  • jasmine rice, to serve
  • Garlic chives, to serve
  • Lime cheeks, to serve


  • Step 1
    Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
  • Step 2
    Heat 250ml (1 cup) coconut cream in a large saucepan over medium-high heat and cook, stirring, until mixture thickens and oil starts to separate.
  • Step 3
    Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute.
  • Step 4
    Add eggplants and stir for 2 minutes.
  • Step 5
    Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water.
  • Step 6
    Bring to the boil and simmer for 5-8 minutes or until eggplants are tender.
  • Step 7
    Add chicken and tomatoes, and cook for 2-3 minutes or until chicken is cooked through.
  • Step 8
    Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.


The Mae Ploy brand is a good, ready-made paste with an authentic taste. Available from supermarkets and Asian food stores.

  • Author: Sophia Young
  • Image credit: Chris Chen
  • Publication: Vogue Entertaining + Travel



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