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Red Thai Curry

Red Thai Curry


  • Zest of lime
  • Chicken thighs
  • Coconut milk
  • Soy sauce
  • Frozen Asian vegetable mix
  • Neutral cooking oil (vegetable, corn...)
  • Red Thai Sauce (see below)

Red Thai Sauce

  • 2 knobs ginger
  • ½ head garlic
  • 1.5 onions
  • 3-4 on the vine tomatoes
  • Splash of neutral oil
  • 4-5 spoons brown sugar
  • Cumin
  • Coriander
  • Paprika
  • Salt
  • Sesame seeds or oil (optional)


  • Blend ingredients of Red Thai Sauce
  • Cube boneless skinless chicken thighs
  • Heat neutral cooking oil
  • Add chicken when oil has reached temperature
  • Drizzle soy sauce over cooking chicken
  • Add half of Red Thai Sauce and continue to simmer
  • Once half cooked, add rest of Red Thai Sauce
  • Blend coconut milk to clean blender and make it creamier and add to pot
  • Add half spoon of Red Thai chili to spice to liking
  • Taste and make adjustments
  • Add frozen veggies Asian mix
  • Zest lime at the very end