With its distinctive colour traditionally coming from its use of red chillis, this classic coconut curry dances with aromatic galangal, garlic and Thai basil. This classic Thai Red Curry base is finished with tender chicken, crisp baby corn, and is served on a bed of sticky Thai jasmine rice for an authentic meal in minutes.
6.5 Min 900w | 8 Min 800w
MICROWAVE FROM FROZEN
Careful – Product will be hot!
Check food is piping hot before serving. All appliances vary. This is a guide only.
Cooked Jasmine Rice [50%] [Water, Jasmine Rice, Sunflower Oil], Cooked Chicken [18%], Coconut Extract, Water, Sugar, Bamboo Shoot, Baby Corn, Pineapple, Red Chilli, Salt, Sweet Basil, Garlic, Corn Starch, Lemongrass, Shallot, Galangal, Dextrose, Makrut Lime Leaf, Makrut Lime Peel, Coriander Seed, Coriander Root.
| Typical Values | (microwaved) Per 100g | (microwaved) Per Pack |
| Energy | 580 kJ / | 2007 kJ / |
| – | 137 kcal | 474 kcal |
| Fat | 3.2g | 11g |
| (Of which Saturates | 2.3g | 8.0g) |
| Carbohydrate | 21g | 73g |
| (Of which Sugars | 2.9g | 10g) |
| Fibre | 0.9g | 3.1g |
| Protein | 5.7g | 20g |
| Salt | 0.80g | 2.8g |
Why is Thai Red Curry red?
Thai Red Curry (Gaeng Phed) gets its distinctive red colour from red chillies blended with garlic, lemongrass and galangal to create a fragrant, mildly spicy curry.
How is Thai Red Curry different from Thai Green Curry?
Thai Red Curry uses dried red chillies, giving it a rich, slightly sweet and medium-spiced flavour. Green Curry is typically hotter thanks to green chillies and fresh herbs.
Is Thai Red Curry spicy?
Yes, Thai Red Curry has a medium spice level. It’s warmer than a curry like Panang but less fiery than a Thai Green Curry, making it a balanced choice for most spice preferences.
What do you serve with Thai Red Curry?
Kitchen Joy’s version is served with sticky jasmine rice, but it also pairs well with sides like spring rolls, Thai prawn crackers or stir-fried vegetables for a complete meal.
