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Thai Red Curry with Grapes Recipe

Thai Red Curry with Grapes

A fragrant Thai curry with bursts of natural sweetness.
Course Dinner
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Refined Sugar Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 1 cup red grapes  (heaped)
  • 4 tbsp Thai red curry paste
  • 1 lemongrass stalk (tender part) finely chopped  
  • 1 tsp minced garlic
  • 1/2 tsp minced ginger 
  • 1 tbsp coconut oil
  • 500g chicken breast or thigh chopped
  • 400ml coconut milk
  • 250ml stock/broth
  • 150g green beans/ snow peas
  • 1 red capsicum sliced
  • 3 kaffir lime leaves stem removed, finely sliced
  • 1 tsp fish sauce
  • 1 tsp lime juice
  • Thai basil or coriander to garnish
  • Red chilli sliced, to garnish
  • Fresh lime wedges to serve
  • Steamed rice or cauliflower rice to serve


  • In a large, deep saucepan or wok, heat coconut oil with curry paste, lemongrass, ginger and garlic. Stir frequently over medium heat for 1-2 minutes until aromatic. 
  • Add chicken and stir over heat for 2-3 minutes until the chicken is sealed (raw edges are now cooked).
  • Add coconut milk and broth. Cover and simmer for 10 minutes. 
  • Add green beans, capsicum, kaffir lime leaves, fish sauce and grapes and cook for a further 5-8 minutes on low heat or until chicken is cooked through and vegetables have softened (but are still crisp). 
  • Serve with freshly squeezed lime. 
  • Garnish with fresh herbs and chilli to serve. 


Recipe Tips:
The grapes add bursts of natural sweetness to the recipe but if you have an extra sweet tooth add 1-2 tsp of coconut sugar to the broth.