Melody's Thai Red Curry

Melody's Thai Red Curry

A popular Thai red curry cooked in coconut milk

PreparationCookingReady inYield
30 minutes45 minutesOne hour and 15 minutes12 cookies


Coconut milk2 cu
Bamboo shoots0.25 cu
Fish sauce1 tbsp
Vegetable oil2 tbsp
Rice, sticky2 cu
Chicken thighs16 oz
Onion8 oz
Serrano pepper0.5 oz
Garlic4 clvs
Ginger, fresh1 tbsp
Red curry paste1 tbsp
Cilantro, fresh1 tbsp
Mint, fresh1 tbsp
Thai basil, fresh1 tbsp
Black pepper1 tsp
Kosher salt1 tsp
White pepper1 tsp
Chicken bouillon1 tsp
Brown sugar2.5 tbsp


  1. Mince ginger, garlic, and Serrano pepper.
  2. Dice onion, bell pepper, and chicken.
  3. Wash the basil, mint, and cilantro.
  4. Heat vegetable oil in saucepan.
  5. Saute onion, bell pepper, and Serrano pepper until soft for 5-8 minutes.
  6. Add garlic and ginger and stir 2 minutes.
  7. Add half the red curry paste and mix.
  8. Add chicken and brown on all sides.
  9. Add coconut milk and heat to simmer.
  10. Add remaining red curry paste, sugar, chicken bouillon, fish sauce, and bamboo shoots.
  11. Simmer for few minutes on low and add fresh herbs.
  12. Salt and pepper to taste.
  13. To make the rice:
  14. Wash rice until water is clear, usually three rinses.
  15. Soak rice in cool water for 4-12 hours.
  16. Place rice in cheesecloth and steamer basket.
  17. Steam rice until clear, approximately 20 minutes.
  18. Serve with Thai red curry.
  19. Enjoy!

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Nicholas Vincent-Hill

Nicholas Vincent-Hill

Software engineer, trader, and amateur chef

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