A fragrant coconut-based red Thai curry with basil, kaffir lime leaf and red chilli for warmth and freshness.
Red curry is a versatile classic when you want a clear Thai flavour fast. The sauce is already seasoned, so chicken and vegetables cook directly in the rich curry base.
about 10 min · Heat: 🌶🌶 medium
Ingredients
- 1 pouch Blue Elephant red curry sauce 300 g
- 125 ml water
- 200 g chicken breast, thinly sliced
- about 200 ml or your preferred amount of sliced vegetables, such as bell pepper, green beans or broccoli
- Thai basil and fresh chilli for finishing, if desired
Method
- Heat the Blue Elephant red curry sauce and water in a wok or saucepan. Bring to a gentle boil.
- Add the sliced chicken and vegetables directly into the sauce.
- Simmer gently until the chicken is cooked and the vegetables still have a little bite.
- Serve with jasmine rice if desired. Finish with Thai basil or thin chilli strips.
Make it your own
Red curry also works with prawns, fish, pork, tofu and vegetables. A little pineapple or lychee adds fruity freshness.