Quarantine Cooking: Thai Red Curry with Chicken, Aubergines & Green Beans

We have been on lockdown for the past three weeks. What began as a ‘oh this will be fine… it’s kind of like working from home’ has started to get a bit more challenging as time presses on. As an extroverted introvert, I don’t mind my own company, getting lost in books or being indoors. But I do miss routine, camaraderie and having something to look forward to… and that’s when I thought of Cocktail & Curry Fridays.

I’ve found myself cooking a lot during lockdown (usually 5/6 days of the week) but usually it’s something simple that can be cooked in under 30 minutes. But with the cocktail and curry theme, it’s nice to be able to bring in the weekend with some festivities (I’ve invested in a cocktail making set, naturally) and cook something a bit more complex. One of my favourites that I concocted last week was my version of a Thai red curry.

Admittedly, I’m not one for recipes. Growing up in an Asian household, it was more learning from parents and freestyling it till you get it right… but I thought I’d share my super easy recipe below for anyone that would like to enjoy a (very spicy) curry with a lot of flavour.


Easy Curry Paste (blitz all this in a blender)

  • 8 dried red chillis
  • 1 tbsp lemongrass
  • 2 tbsp grated ginger (or galangal)
  • 4 peeled garlic cloves
  • Handful of chopped coriander stems
  • 2 red shallots 
  • 1 tbsp lime juice

Thai Red Curry

  • 3 tbsp olive oil
  • 4 cloves garlic
  • 2 tbsp grated ginger
  • 2 tbsp grated onion
  • 2 red chillis
  • 1 cup chicken broth
  • 200ml light coconut milk
  • 6 kaffir lime leaves 
  • 2 tsp fish sauce 
  • Salt to taste
  • 350g chicken breast cut into 1/3” slices
  • 1 aubergine, cut 2” pieces
  • 120g green beans, cut 2” pieces


  1. Heat oil in a large pan over medium high heat. Add the garlic, grated ginger, onion, red chillis and let it temper in the oil. Add ¾ of the curry paste (or ready made substitute) and cook in the pan for 2 minutes or so. Use ¼ of the paste to marinate the chicken.
  2. Add chicken broth to the pan and stir. Add in the marinated chicken and cook for about 5 minutes in high heat.
  3. Add coconut milk, kaffir lime leaves, salt and fish sauce. Spread chicken out, bring to simmer, then turn heat down to medium.
  4. Add aubergines and green beans. Simmer for about 30 mins or so until sauce reduces, the chicken is cooked and the sauce is at the desired consistency.
  5. Garnish with fresh coriander and serve with rice and lime wedges on the side.


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