Chicken Thai Red Curry (Easy Version)

Chicken Thai Red Curry (Easy Version)

Chicken Thai Red Curry 



200gram           Chicken breast-Diced

100gram            Baby sweetcorn-chunky sliced

100gram            Red pepper-sliced

100gram            Courgette

15                        Basil leaf

2tbs.                   Thai red curry paste

2tbs.                   Coconut oil

1/2tbs.                Fish sauce

1/2tbs                 Oyster sauce

1/2 tbs                Sugar

200ml                 Thai coconut milk


-Put the coconut oil and Thai red curry paste into the pan then gently fry the curry for one minutes. Then add chicken breasts into the pan and mix the chicken breasts and curry paste well by keep stirring for approx 3 minutes.

-Add the fish sauce, oyster sauce and sugar. Fold the chicken and seasoning together.

– Pour the coconut milk into the pan and bring it to boil.

– Add the Baby sweetcorn, red pepper and courgette and fold all the ingredients together. Then simmer for approx 12-15 minute.

-Put the basil leafs into the pan, gently fold all the components together.

-Transfer the lovely curry into the serving bowl and enjoy this easy Chicken Thai Red Curry with Thai jasmine rice.


-Make sure you only use an authentic Thai red curry paste brand and Thai coconut milk. Click this link to see why : Thai Kitchen Staples.

-Add half chopped red chilli, if you like Chicken Thai Red Curry quite spicy.


Coconut Chia Pudding | Thai Food Made Easy | Healthy Thai Recipes

Coconut Chia Pudding @

Coconut Chia Pudding is my take on “Med-Mang-Luk Pudding” Thais use Basil seed which very much similar texture as Chia seed. This is one of the easy Thai recipes which you can prepare the night before and enjoy it as a healthy Thai breakfast. Check my other easy Thai food recipes at

Source: Coconut Chia Pudding | Thai Food Made Easy | Healthy Thai Recipes

Lemongrass Chicken | Thai Food Made Easy | Easy Thai Recipes

Lemongrass Chicken

Lemongrass Chicken is one of my favourite easy Thai food recipes. You can marinate the chicken the evening before and then cook them for the next day. This healthy Thai dish can be served with salad, Thai sticky rice or noodles. Check my other easy Thai recipes at

Source: Lemongrass Chicken | Thai Food Made Easy | Easy Thai Recipes

Vegan Thai Green Tofu Curry


Serve: 1-2


150gram                    Tofu (Firm to medium firm)- chunky cubed

150gram                    Aubergine

150gram                    Courgette

250ml                        Thai coconut milk

100ml                        Water (optional)

3tbs                           Vegan Thai green curry paste

1                                 Organic Vegetable stock cube

2tbs                            Coconut oil

1tsp                            Sugar

1tsp                            Light soy sauce

2/3tsp                         Salt

¼tsp                           Black pepper

20leaf                         Basil



– Season the tofu chunks with salt and pepper.

– Put 1 tablespoon of coconut oil into the pan. Add the tofu chunks aubergine and courgette and fry until they turn to golden brown in colour. Transfer onto the kitchen towel. Set aside.

– Put 1 tablespoon of coconut oil into the same pan, add 3 tablespoon of Vegan Thai green curry paste and gently fry the paste approx. 1 minute.

– Add 100 ml of Thai coconut milk, aubergine and courgette then bring it to boil. Once the curry boiled turn the heat down quickly.

– Add the rest of the coconut milk, vegetable stock cube, sugar and light soy sauce. Simmer further for approx. 20 minutes. You can put water if preferred the thinner curry sauce.

-Add the basil leafs and tofu then gently fold all the ingredients together.

-Transfer this delicious Vegan Thai green curry into the serving bowl.Serve immediately with steamed Thai Jasmine rice.



– Use 2 tablespoon of the curry paste for the mellow version of Vegan Thai Green Tofu Curry.

– Click here for my delicious homemade Vegan Thai Green Curry paste recipe.

– Click here Thai Kitchen Staples Blog. If you were thinking about, which products you will need  to create a very scrumptious Thai curry.

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Thank you

Marni Xuto


Hot and Sour Mushroom And Coconut Soup Vegan


Serve: 1-2


200 ml                      Thai coconut milk

200 ml                      Water

100 gram                  Tofu (optional) cut in cubed

70 gram                    Shitake mushroom trimmed

½                                Small red onion

2tbs                            Coconut oil

1tbs                            Chilli flake

1tbs                             Lime juice

1tbs                             Lemon grass puree

1-2tsp                         Sugar

1tsp                             Light soya sauce

2/3tsp                        Chopped red chilli

1/2tsp                         Ginger puree/paste

1                                   Vegetable stock cube

3                                   Kaffir lime leaf

2                                   Cherry tomato

2-3                                Coriander leaf (optional)

1 pinch                         Salt and pepper



 -Use the kitchen towel to absorb the excess water from the tofu. Season with salt and pepper. Then fry the tofu cubes with 1 tablespoon of coconut oil in the non-stick pan, until it’s turns golden brown in colour. Transfer the tofu cubes on to a piece of kitchen paper and set a side.

-Use the same pan to fry the chilli flakes with the rest of the coconut oil for approx. 5 minutes and set a side.

– Put the water, onion, kaffir lime leaf, lemongrass puree, cherry tomato and ginger puree into the saucepan. Bring it to boil.

-Add the coconut milk, chilli, stock cube, sugar, soya sauce and Shitake mushroom into the same pan. Gently boil and stir occasionally until the mushroom is cooked.

-Add the tofu, lime juice and a pinch of salt. Simmer for further 5 minutes.

– Drizzle 1/2 teaspoon of chilli oil and garnish with coriander and serve immediately.


-I used Shitake mushroom but Chestnut mushroom is just as good to make this lovely Hot and sour mushroom and coconut soup (Vegan).

-You really need, good quality, Thai coconut milk please, click this link and see why. Thai Kitchen Staple.

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Marni Xuto


Salt And Pepper Tofu With Veggie Stir-Fry (Vegan)

Salt And Pepper Tofu With Veggie Stir-Fry (Vegan)


Ingredients for the salt and pepper tofu:

250gram         Tofu(Firm to medium firm)

1tbs                 Coconut oil

1tbs                 Sesame seed

1-2tbs              Honey

2/3tsp             Salt

1/4tsp              Ground black pepper

Ingredients for the stir-fry:

160gram         Stir-fry vegetables

25gram           Red onion-thinly sliced

2 cloves          Garlic-finely chopped

1                       Spring onion-chunky chopped

1tbs                  Coconut oil

1tsp                  Light soy sauce

1tsp                  Dark soy sauce

1/2tsp               Chopped Red Chilli

1/4tsp               Sugar

3tbs                 Water


– Cover the tofu block with the kitchen towel and gently apply the pressure to get rid of the excess water. Make sure the tofu is dry as much as possible. Then cut it into chunky cubes and put the tofu chunks in a mixing bowl.

– Sprinkle the tofu with salt and pepper. Then, toss until the tofu is well covered with the seasoning.

– Put one tablespoon of coconut oil into the non-slip frying pan, turn on the hob to high heat and wait until the oil is hot.

-Transfer the seasoned tofu into a pan. Usually, it will take about 3-5 minutes to fry on each side to create a crisp and golden colour. Next, drizzle the tofu with honey and sesame seeds, toss to combine. Then transfer the tofu chunks onto the kitchen towel. Set a side.

– Put the coconut oil into the same pan. Then add the red onion, garlic, and red chilli. Wait until the oil is infused with herbs (approx. 1-2 minutes). Then add the vegetable, light,dark soya sauce, sugar and water. Stir-fry until the vegetables are cooked.Lastly, add a pinch of salt and pepper.

-Transfer the vegetables onto the serving dish. Then top with the lovely crispy yet silky tofu. Serve immediately with steamed Thai jasmine rice.


– Make sure that you use the kitchen paper to dry all the excess water of the tofu prior to seasoning.

– I often have Salt And Pepper Tofu With Veggie Stir-Fry (Vegan) with teriyaki or sweet chilli dipping sauce to intensify the whole dish.

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Marni Xuto

Vegan Spinach And Chickpea Thai Curry

This easy Thai Vegan curry is my take on a very traditional spicy Thai dish called “Gaeng-Ki-Lek” Thais believe that Ki-Lek has got medicinal value but need to be prepared with care. I used spinach in this Vegan friendly recipe and is easily found in your local supermarket. It is packed full of Niacin,Zinc,Protein and Iron. Happy Cooking!👩🏻‍🍳

Serve:2 Ingredients for the curry paste:

2/3                 Red chilli

1                      Small red onion-Chunky chopped

2                      Big garlic clove-peeled

1/2tbs             Lemon grass puree

1tsp                 Ginger puree

1/2tsp             Ground Coriander

1/4tsp             Ground Cumin

1 pinch             Salt

1pinch             Ground black/white pepper

Ingredients for curry:

200gram         Baby spinach-washed and drained

240gram        Cooked chickpea-drained

220ml             Thai coconut milk

1 cube             Vegetable stock cube (preferably Organic one)

½                     Medium sweet potato –thinly sliced (Optional)

1tbs                 Coconut oil

1tsp                  Light soy sauce

1tsp                  Coconut sugar

1/2tsp             Sugar

1                       Pinch of salt

4                       Kaffir Lime leaf

15                     Basil leaf

METHOD -Blend the red chilli, red onion, garlic, lemongrass puree, ginger puree, ground coriander and ground cumin until the ingredients form the paste. I used the handheld electric blender.

-Put the coconut oil into a pan. Add the chilli paste and gently fry for approx. 3 minutes. Then add 50 ml of coconut milk and cook for further 2 minutes.

-Put the chickpea and spinach into the same pan. Mix well and keep stirring for further 5 minutes.

-Add the rest of the coconut milk, vegetable stock cube, Kaffir Lime leafs, light soy sauce, coconut sugar and sugar. Mix well, bring the curry to boil and simmer for approx 15-20 minutes. Keep folding the mixtures every now and again.

– Add pinch of salt and basil leafs into the pan. Fold the ingredients well.

-Put the slices of sweet potatoes into a toaster until crisp and cooked. Usually, I toast about 2-3 times.

-Serve this lovely Thai Vegan curry with Thai Jasmine Rice and toasted sweet potato. …Enjoy!!

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Marni Xuto