Our Thai Red Curry Powder combines many of the complex flavors of Thai cuisine, including dried chile peppers, garlic, onion, lemongrass and paprika. Frying the powder in oil briefly brings out the flavors and helps to incorporate the powder into the coconut milk effortlessly.

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Thai Red Curry with Chicken and Vegetables
Copyright Recipe © 2015 Woodland Foods


  • 2 Teaspoons Olive Oil, divided

  • 2 Small Chicken Breasts, 12 ounces total

  • 1 Teaspoon Salt

  • 1 Tablespoon Thai Red Curry Powder

  • 14 Fluid Ounces Coconut Milk

  • 1/3 Cup Chicken Stock

  • 2 Teaspoons Fish Sauce

  • 2 Tablespoons Brown Sugar

  • 2 Ounces White Mushrooms, sliced

  • 1/4 Cup Bamboo Shoots

  • 1/2 Small Red Pepper, chopped

  • 1/2 Small Green Pepper, chopped

  • 1/2 Small Onion, chopped

  • 1 Jalapeño Pepper, sliced

  • 8 Basil Leaves, torn


  1. Heat 1 teaspoon olive oil in medium saucepan over medium heat.

  2. Season chicken with salt and place in pan. Sauté for 6 minutes, flip, and cook another 5 minutes. Transfer chicken to plate and set aside.

  3. Add remaining teaspoon oil to pan and reduce heat to low. Add Thai Red Curry Powder, and stir to mix into paste for 1 minute.

  4. Add coconut milk, chicken stock, fish sauce and brown sugar. Bring to very low simmer and cook for 10 minutes. Add vegetables and continue to simmer.

  5. Pull chicken breasts into small pieces, place in pan and simmer for 5 minutes. If chicken is still pink, simmer until cooked through. Do not bring broth to a boil.

  6. Garnish with torn basil leaves and serve with rice.