Thai Red Curry Recipe

Sawadee ka! I’m into Thailand mode this week because I’ll be rolling out my Bangkok travel posts very soon, woohoo! We ate so much stuff while there and I can’t wait to share all these good eats with you all. Stay tuned! ?

Thai Red Curry Recipe | Maepranom Red Curry Paste

Today, I would like to share a Thai Red Curry Recipe using the Maepranom brand of curry paste that you can get from the Thai supermarket at Golden Mile Complex. This is one of my favourite Thai brands for ready pastes because it doesn’t contain artificial colourings, preservatives and MSG.

The taste of the paste is just right so you don’t really need a lot of extra seasonings to flavour it further.

Thai Red Curry Recipe

Recipe instructions were provided at the back of the packaging but I didn’t follow them exactly. For example, it recommended us to add in 2 cups (about 480ml) of coconut milk which I thought was really over-the-top. I used 200ml reduced fat coconut milk and mixed in extra water – the curry still turned out as delicious.

Don’t be afraid to use store-bought pastes like this because it is not as unhealthy as you think. It’s really about how you incorporate the paste together with healthier alternatives so you can enjoy the same food as you would get from outside, but in a lighter, healthier form right at home. And it’s always better for health if you use less oil and less salt. Look at this red curry – no floating layer of oil on top, really not greasy at all. ?

Thai Red Curry Recipe


INGREDIENTS (serves 2)

  • 300g skinless & boneless chicken leg
  • 1 pack 50g red curry paste
  • 200ml low fat coconut milk
  • 300ml water
  • 150g eggplant, cut into small cubes
  • 100g peas
  • handful of basil leaves
  • 2 tbsp palm sugar
  • 2 tsp fish sauce
  • 1 tbsp olive oil
  • 2 red chillies, sliced
  • 2 green chillies, sliced


  1. Heat oil in pan and stir fry the curry paste till fragrant.
  2. Gradually stir in the coconut milk followed by the water.
  3. Add the chicken and egg plant. Bring to a boil. Put on the lid and cook for 10 minutes.
  4. Add in the peas and season with palm sugar and fish sauce.
  5. Add in the basil and cook till the leaves wither.
  6. Stir in the chillies and serve with steamed rice.

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