Thai Red Curry

45 minutes


Thai Red Curry Recipe
Club Noor

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For making 1 cup homemade red curry paste:

10 dried red chilies

2 tsp  coriander seeds

1 inch  piece ginger, chopped

1 clove  garlic, chopped

1 stalk lemon grass, chopped

3 shallots, chopped

1 tsp  salt

½ tsp  coriander powder

1 tsp  cumin powder

juice from 1 lime

For the curry:

250 gms  chicken breast, cut into bite size pieces

15 mushrooms, sliced

½ red capsicum, diced

12 baby corn, sliced into 2

500 ml  coconut milk

1.5 tsp  soya sauce

12-15 basil leaves

8 lemon leaves

2 tbsp  Noor Oil

¼ cup  red curry paste

4 red chillies, sliced


1 inch ginger

3 garlic cloves



The pungent notes of the red curry paste are toned down with creamy coconut milk and gently simmered along with chicken and vegetables in this sumptuous and fragrant gravy.

Steps Involved:

For homemade red curry paste: 

Mix the first set of ingredients with a little water in a food processor and grind to a fine paste. This can be stored in air tight container in the refrigerator.

For the curry: 

Heat Noor Oil in a skillet and add the chopped ginger and garlic and stir for a minute.

To this add the red curry paste and cook for 2 minutes till the flavors are released. Add chicken and stir for 3-4 minutes till the chicken is cooked.

Add all the rest of the vegetables and stir fry for 2 minutes.

Now add the coconut milk, soya sauce, lemon leaves and water and let it simmer for 2 minutes.

Cook over low flame for 2 minutes.

Add the salt, basil leaves and fresh red chilies and cook for a minute.

Serve hot with steamed rice.

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