It's easier than you might think to make a delicious Thai red chicken curry.


  • 3 cloves garlic
  • 4cm piece ginger, peeled, sliced
  • 3 x 270ml cans coconut cream
  • 1/3 cup Thai red curry paste (see note)
  • 6 (about 360g) Lebanese eggplants, sliced diagonally
  • 10 snake beans, cut into 4cm lengths
  • 6 kaffir lime leaves, torn
  • 250g pineapple, cut into 2cm pieces
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons grated palm sugar
  • 2 (600g) chicken breast fillets, thinly sliced
  • 200g grape tomatoes
  • 3/4 cup Thai basil leaves, plus extra, to serve
  • jasmine rice, to serve
  • Garlic chives, to serve
  • Lime cheeks, to serve


  1. Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
  2. Heat 250ml (1 cup) coconut cream in a large saucepan over medium-high heat and cook, stirring, until mixture thickens and oil starts to separate.
  3. Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute.
  4. Add eggplants and stir for 2 minutes.
  5. Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water.
  6. Bring to the boil and simmer for 5-8 minutes or until eggplants are tender.
  7. Add chicken and tomatoes, and cook for 2-3 minutes or until chicken is cooked through.
  8. Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.