Thai Red Curry

A pot of Thai red curry and a pot of white rice cooking on a camp stove.

Add some simple Asian flavors to your next trip with red Thai curry. Though this dish may sound complicated, it is deceptively easy to cook and tastes just as good as the one you can buy at your local Thai restaurant.

Many ingredients can be canned, making it easier to manage while camping or if traveling. The only fresh ingredient you’ll need to worry about is the fresh chicken, bell peppers, and some cilantro if using for a garnish.

Although this can be cooked on a variety of outdoor methods, like a cooking fire, it is ideal for a traditional two-burner camp stove. Use one burner for the curry and the other for the rice.

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A bowl of Thai red chicken curry is served next to a scoop of white rice.
Though the dish is relatively easy to cook, Thai red curry is packed with flavor.
Looking down into a shallow white bowl with a serving of Thai red curry and white rice.
Most of the items for this recipe are canned, except for the fresh bell peppers and chicken.
Looking into a white shallow bowl with Thai red curry and cooked white rice.
If you prefer your curry with a little less heat, start off with a smaller portion of the red curry paste.
A pot of Thai red curry and a pot of white rice cooking on a camp stove.
Though super easy to prepare, Thai red curry does require two pots: one for the curry and one for the rice.

Thai Red Curry Recipe

A pot of Thai red curry and a pot of white rice cooking on a camp stove.
Add some simple Asian flavors to your next camping trip with a Red Thai Curry which is deceptively easy to cook. It is perfect for a two-burner camp gas stove.
Preparation 20 minutes
Cook 40 minutes
Ready in 1 hour
Servings 6 Servings
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  • 1 cup long-grain white rice
  • 1 can (4 oz) Thai red curry paste
  • 4 chicken breasts cubed
  • 1 red bell pepper sliced
  • 1 can (16 oz) coconut cream
  • 1 can (8oz) sliced bamboo shoots
  • 1 small bunch cilantro (coriander), chopped


  • 1 pot
  • 1 large pot


  • In the small pot place the rice on to cook as per the packet instructions.
  • In the large pot over a low temperature, saute the curry paste. When hot and sizzling add the cubed chicken.
  • When the chicken is just about cooked through add the red bell peppers.
  • When the red bell peppers have softened stir in the coconut cream and bamboo shoots. Half fill the empty can and rinse any remaining cream off the sides, then tip this into the curry.
  • Bring the curry to a gentle simmer but don’t boil. Let simmer for at least 10 minutes, or until the rice is ready.
  • Just before serving stir through some cilantro leaves. Serve on a plate next to the rice.

Nutritional Information

Calories: 504kcalCarbohydrates: 31gProtein: 37gFat: 26gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 96mgSodium: 183mgPotassium: 879mgFiber: 3gSugar: 2gVitamin A: 788IUVitamin C: 30mgCalcium: 29mgIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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  1. 5 stars
    Tasty recipe but maybe specify the chicken breast weight. The chicken breasts I used took up the entire pot