Kraken Yachts

In Development

Kraken Yachts

In Development

In the Galley

Simple Thai Red Curry with Lychee

One of my favourite dishes is Thai curry. Each has its own unique favour and ingredient options to choose from to really make it your own. This can be a very easy dish or complicated depending on if you make the curry paste yourself. However, most of my Thai friends will just use a pre-made paste instead of going down the tedious task of making their own paste, however I have included a link below which includes the ingredients and steps to make your own paste. Red curry paste is readily available throughout the world in supermarkets or Asian grocers.

For future editions, we may look at other curries such as green or a personal favourite, the Thai Massaman curry, but today we are going to prepare a red curry. There are a lot of ingredient options for the red curry and everyone has their own preferences however I like to use lychee to add a sweet element for the hot curry. Using duck also marries exceedingly well with the lychee, however you can use chicken or beef too. Use this recipe as a base and explore which ingredients and favours work best for you.


  • 450g boneless skinless chicken thighs, cut into bite-sized pieces

  • 2 tablespoons oil

  • 2 cloves garlic (minced)

  • 2 slices ginger (minced)

  • 2 tablespoons Thai red curry paste

  • 1 can coconut milk

  • Half a can of lychee

  • Salt and pepper

  • 4 Kaffir lime leaves (if available)

  • Jasmine rice


Season the chicken with salt and pepper. Add some oil to a pan or wok and turn up to medium heat. Add the minced garlic and ginger. Fry for 1 minute.


Add 2 tablespoons of Thai red curry paste and fry for one more minute. (Add more if you prefer a hotter curry)


Add the coconut milk and bring to a boil before turning down the heat and letting it simmer.


Add the chicken (or other meat of your choice) and cook for about 12 minutes or until the chicken has cooked through. Add kaffir lime leaves if available.


Add the lychee with syrup and cook for another 5 minutes. Taste the curry and add fish sauce if it is too sweet. Some sugar can reduce the hotness of the curry.


Garnish with coriander or spring onions and serve with jasmine rice.


This is a quick and easy red curry recipe, especially if you are on the move cruising. To see a more detailed recipe, I would recommend Gordon Ramsey’s version found here.

Share this post

Are you subscribed?

Be the first to know when we release new content, sign up today so you don't miss a thing!

More recipes from The Ocean Sailor Galley

There’s plenty more to read at Ocean Sailor. Check out some more articles…



Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.