Red Curry With Chicken


60 g Chicken breast, sliced

1-2 T Red curry paste

1 Thai eggplants cut into quarters

5-8 pea eggplants

1-2 Kaffir leaves, sliced

5-10 leaves Sweet basil

1/2 Red chili pepper for garnish

1/2 C Coconut cream

1 C Coconut milk

1 T Vegetable oil

1 t Palm sugar

1 T Fish sauce


Heat oil in wok and add 1-2 tbsp of red curry paste , stir until fragrant add coconut cream, stir vigorously until fragrant and until fat separates (red oil comes to the top)
Add chicken and stir until nearly cooked, adding more coconut milk.
Wait until boiling add pea eggplants and eggplants. Seasoning with fish sauce, palm sugar and bring to a boil on medium heat
Add sweet basil leaves, kaffir limes leaves and stir together.
Remove from heat garnish red chili & sweet basil over and serve with jasmine rice.


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.

Bangkok Thai Culinary School