Red Curry Recipe


how to make — SimpliThai Red Curry with Chicken Thighs — instructional video

cooking kit size: 

cooking kit includes:

  • SimpliThai Red Curry cooking sauce
  • 400 ml. coconut milk (Aroy-D)
  • 1 red bell pepper
  • 1/2 lb of Thai eggplants
  • 1 bunch of sweet Thai basil
  • about 5 kaffir lime leafs
  • 2 cup Thai Jasmine rice (makes 4 cups cooked)
  • Thai chilis (optional)

you simply add: 
your choice of (1-2 cups) protein

some recommendations:

  • chicken thighs
  • pork
  • beef
  • shrimp
  • fish



  • start to prepare rice
  • prepare 1-2 cups of chopped/sliced meat
  • prepare 2 cups of potable water or your favorite broth
  • chop eggplants into bite-size pieces (4-6 pieces/1eggplant)
  • thinly slice Red bell pepper into long strips
  • shred/chop the kaffir lime leaf
  • chop the Sweet Thai basil
  • chop/mince/crush the (optional) Thai chili

let's cook!

  1. Bring pot to stove on [medium-low] heat, add just ½ the can of coconut milk.
  2. When the coconut milk starts bubbling — add SimpliThai Red Curry Sauce, keep stirring for 2 min.
  3. Add the water, add the rest of the coconut milk, stir. Turn heat to [medium-high] to bring it to a boil.
  4. Once boiling, add meat/protein. When meat is cooked, add Thai eggplant. Stir, let cook for ~10 min. or until eggplants are cooked to your satisfaction.
  5. Add red bell pepper, (optional) Thai chili, and kaffir lime leaf. Let cook for ~2-3 min. or until the bell pepper is cooked to your satisfaction.
  6. Turn off stove. Stir in Sweet Thai basil.

Serve with rice.