Thai Red Chicken Curry

Thai Red Chicken Curry

This is a lovely Thai Red Chicken Curry and very easy and quick to make once you have the red curry paste. We make the paste in a triple batch and then freeze it, so we always have some when we need it.

Most of the ingredients can be found in larger supermarkets although I still prefer to go to my local Asian shops, I always love to see what other ingredients they have.


Serves 4

Cooking surfaces


BBQ Temperature



  • 2 large chicken breasts, sliced thinly
  • 2 tbsp groundnut oil
  • 2-3 tsp fish sauce
  • 3 tbsp Thai red curry paste – make your own, it’s so much nicer
  • 400ml coconut milk – a standard tin
  • 1-2 tbsp palm sugar
  • 120g snake beans – if you can’t get snake beans use green beans
  • 1 red pepper, sliced
  • 3 kaffir lime leaves, sliced very thinly
  • A thumb-sized piece of ginger, julienned
  • 15 cherry tomatoes, quartered
  • 20 Thai basil leaves
  • Jasmine rice for serving


  • The Big Green Egg Wok and Eggspander basket are needed here



  1. Setup your Egg for a direct cook at 200°C with the expander basket and wok.
  2. Pour your oil into the wok and add the red curry paste. Cook for 1 minute, stirring as it cooks.
  3. Add 1/3 of the coconut milk (the thicker part) and stir for another minute.
  4. Now add the palm sugar and allow it to dissolve.
  5. Add the chicken and cook for a minute. 
  6. Now add the remaining coconut milk, fish sauce, snake beans, pepper, lime leaves, ginger, and tomatoes and cook for 3 or 4 minutes. 
  7. Now add the Thai basil leaves cook for 30 second and then taste. Add additional fish sauce or palm sugar to taste.
  8. Serve with a portion of Jasmine rice.


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