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Thai Kitchen Recipes

Thai Red Curry

  • Cook Time:15 minutes
  • Prep Time:20 minutes
  • Level of Difficulty:medium


1 tablespoon (15 mL) vegetable oil

1 tablespoon (15 mL) Thai Kitchen® Red Curry Paste

1 can (400 mL) Thai Kitchen® Coconut Milk

1/2 cup (125 mL) chicken stock

1 tablespoon (15 mL) brown sugar

1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce

1 pound (500 g) boneless chicken, beef, pork or duck, cut into bite-size pieces

3 cups (750 mL) assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas

2 tablespoons (30 mL) julienne-cut fresh basil

Cooked Thai Kitchen® Jasmine Rice (optional)


HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.

STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.

SERVE over cooked Jasmine Rice, if desired.

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