Thai Red Curry with U.S.-Grown Jasmine Rice

Served over incredible U.S.-grown Jasmine rice, this Thai Red Curry is guaranteed to warm your kitchen, even on the coolest fall evening.

Thai Red Curry with U.S.-Grown Jasmine Rice

Makes 4 to 6 servings.


  • 2 cups (500 mL) U.S.-grown uncooked jasmine rice
  • 2 tbsp (30 mL) vegetable oil
  • 4 garlic cloves, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 5 tbsp (75 mL) red curry paste
  • 2 (13.5 oz/400 mL) cans of coconut milk
  • 1 cup (250 mL) chicken stock
  • 12 skinless, boneless chicken thighs, cut into 1-inch (2.5 cm) chunks
  • 8 kaffir lime leaves
  • 1 tbsp (15 mL) fish sauce
  • ½ tbsp (7 mL) brown sugar
  • ⅓ cup (75 mL) fresh basil, chopped (plus more for garnish)
  • 1 – 2 red chilies, sliced
  • cilantro, basil and bean sprouts for serving
  • ¼ cup (60 mL) sliced green onions
  • 1 lime, cut into wedges


  1. Prepare the rice according to package directions. Set aside and cover to keep warm.
  2. Heat a large saucepan over medium heat and pour in the vegetable oil. When the oil is hot, stir in the garlic and ginger and cook, stirring often, for 2 minutes. Add the curry paste, then pour in the coconut milk and stock.
  3. Bring to a boil over medium high heat, then reduce heat to a simmer and add the chicken and lime leaves. Simmer for 15 minutes, or until the chicken is cooked through and the curry sauce has thickened slightly.
  4. Stir in the fish sauce and brown sugar, and cook another 5 minutes. Taste and adjust seasoning as necessary with an extra splash of fish sauce. Remove from the heat and stir in the sliced basil.
  5. Serve the curry over rice with fresh chilies, cilantro, basil, and crispy bean sprouts, green onions and lime wedges. Spicy deliciousness!