3-Step Thai Red Curry

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The East Made Easy


Heat Level

Blue pepperBlue pepperGray pepper



Total Time

25 mins


  • 1 tbsp. vegetable oil
  • 400 g chicken breast (thinly sliced)
  • ½ cup of each mushrooms and eggplant (or any vegetable – sliced)
  • 1 packet of Blue Dragon 3-Step Thai Red Curry


  1. Paste: Fry your meat in a splash of vegetable oil until cooked through, reduce heat to medium and add your paste and gently cook for a minute to release the flavours & aromas.
  2. Coconut Milk: Add the Coconut Milk and bring up to the boil
  3. Dry Ingredients: Add the herbs & spices and vegetables and simmer for about 10 minutes until all infused with the flavours and cooked through.
  4. Serve over rice


For a milder red curry use less dry red chillies. There are many ways you can tailor your own Thai Red Curry: • Replace chicken with pork, beef, shrimp or mussels • Add 1 tbsp of fish sauce and sugar to taste • Tailor the heat of the curry with adding the dried red chillies in the dry mix • Add 50 ml water along with coconut milk for a saucier consistency