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Thai Red Curry Chicken

Red curry is eaten throughout Thailand. It is not as spicy as green curry because a larger and less hot variety of chilli is used.

  • Servings


  • Heat Level

    White Pepper IconWhite Pepper Icon

  • Prep Time

    2 mins

  • Cook Time

    10 mins


  • 1 tbsp vegetable oil
  • 1/4 jar Blue Dragon Thai Red Curry Paste
  • 400ml can of Blue Dragon Coconut Milk
  • 2 chicken breasts, thinly sliced
  • 1 eggplant - cut into quarters lengthways, then thinly sliced


  1. Heat the oil in a pan and fry the Paste for 2 minutes.
  2. Add the coconut milk and mix with the Paste.
  3. Once the coconut milk is hot, add the chicken and eggplant and cook until tender.
  4. Serve immediately with steamed rice.