Thai Stir-Fried Red Curry with Sweetcorn Fritters

An unusual Thai stir-fried red curry, popular on the streets of Bangkok…

Our recipe developer Alice recently visited Bangkok in search of some of the best curries that Thailand has to offer. This was a favourite dish - chicken stir-fried with a red curry paste, fragrant with plenty of kaffir lime leaves. It’s served here alongside another curry, this time a green version with aubergine and potatoes, and a zingy green mango salad.

We’ve also got our take on a popular street food snack - sweetcorn fritters - which are perfect dipped into the spicy chilli relish. Serve with an ice cold Singha beer for the ultimate Bangkok experience!

45 minutes

1 hour 45 minutes


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RED CURRY SPICES: Toasted coriander, chilli, paprika, toasted cumin, white pepper, lemongrass, galangal, kaffir lime, cassia
GREEN CURRY SPICES: Toasted coriander, lemongrass, kaffir lime, toasted cumin, galangal, nutmeg, mace, star anise, green chilli, turmeric, coriander leaf
SALAD SPICES: Chilli, ginger, garlic, mango powder
CHILLI RELISH SPICES: Red pepper, toasted chilli flakes, white pepper, shrimp powder (shrimp, salt), garlic, onion, coriander
FRITTER SPICES: Coriander leaf, chives, chilli, kaffir lime leaf, ginger, garlic


  • 500g stir-fry chicken, pork or beef strips
  • 200g shallots or 1 large red onion
  • 6 cloves of garlic 
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 250g new potatoes
  • 150g green beans
  • 1 aubergine
  • 2 medium tomatoes
  • 1 large unripe mango (supermarket mangoes are usually perfect for this!) or use 200g ready-prepared mango
  • 25g bunch of basil or Thai basil
  • 1 lime
  • 1 egg (any size)
  • Oil for frying (vegetable or sunflower oil is best)
  • 195g tin of sweetcorn 
  • 200ml full fat coconut milk
  • 2 tbsp fish sauce
  • 20g sugar
  • Rice for 4 to serve
  • 50g self-raising flour or gluten free self-raising flour