Siamese Chicken Curry

Craving Thai food? Try this insanely delicious Thai-style red chicken creamy curry with coconut milk and served with sweet Thai basil on the top. Mildly spicy, authentic, mouthwatering and perfect with steamed rice!
Siamese Chicken Curry
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Cooking Time
40 mins


  • 10 pieces chicken, various parts
  • 2 packets Brahim’s Siam red curry
  • 1 cup sour bamboo shoots
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 2 brinjal, cut wide
  • 1 handful Thai basil
  • 700 ml Cold water
  • A little oil to fry
  • ‘Nampla’ fish sauce
  • Sugar to taste
  • ½ cup toasted, pounded, desiccated coconut (kerisik)


  1. Fry the brinjal in hot oil until it withers and take it out.
  2. In the same frying pan heat some oil and stir-fry the lemongrass, kaffir lime leaves and chicken.
  3. Add in the Siam red curry paste and mix evenly until it shrinks a little.
  4. Add water and boil until the chicken becomes soft.
  5. Add the sour bamboo shoots, brinjal and the kerisik and cook it until it thickens.
  6. Add the basil leaves before serving.

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