Image: Mai Siam

Thai Red Curry with Chicken

Gaeng Daeng Kai

Red Curry is the most well known Thai curry. The basis of the curry is the dried chillies that are ground to a paste together with lemon grass and galangal. This recipe is uses 2 large chicken breasts if you prefer to cook the way the locals do, double the ingredients and use a small whole chicken cut into large pieces.


  • 2 large chicken breasts cut into bite size pieces
  • 4 tsp Mai Siam Red Curry Paste
  • 1 Tbsp vegetable oil
  • 57g fine beans (cut into 3cm lengths)
  • 1 (400ml)?tin Mai Siam Coconut Milk
  • Handful Sweet Basil
  • 2 tsp Mai Siam Fish Sauce (to taste)
  • 1 tsp Mai Siam Palm Sugar (to taste)


  • Heat oil in a wok and gently fry the red curry paste, adding 2 tbsp coconut milk to cook out the curry paste.
  • Cook for about 2-3 minutes until the oil separates from the curry paste.
  • This is the best time to add the chicken pieces which should be stir fried in the mixture for about 3 minutes.
  • Next add the coconut milk, palm sugar the fish sauce.
  • When chicken is cooked add the fine beans and cook further until beans are al dente.
  • Lastly, scatter the sweet basil over the curry and turn off heat.
  • If curry is to be eaten later, allow curry to cool uncovered.


Serve 2 sharing