Easy Thai Red Chicken Curry Recipe

Name: Easy Thai Red Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs Red Curry Paste (from Thailand - in a plastic tub); 1 Tsp ground coriander seed; 1 Tsp ground cumin; 2 cloves of garlic; 2 Tbs veg oil; 1 Tin coconut milk (from Thailand if possible); 2 (free range) chicken breasts; 1 chicken stock cube; 1 kaffir lime leaf - folded up as much as you can to release the scent (optional); 1 small onion - halved, halved again, and halved again; 1 red pepper - chopped into 12 pieces; 4 mushrooms - chopped chunkily; 1 small courgette (zuccini) - copped into 1cm rounds; 1-2 Tbs Fish Sauce (again - a goof Thai one); 1-2 Tbs sugar; 1 Tbs chopped coriander stem (optional); Fresh coriander leaf to serve

Servings: persons

2 Tbs Red Curry Paste (from Thailand - in a plastic tub)
1 Tsp ground coriander seed
1 Tsp ground cumin
2 cloves of garlic
2 Tbs veg oil
1 Tin coconut milk (from Thailand if possible)
2 (free range) chicken breasts
1 chicken stock cube
1 kaffir lime leaf - folded up as much as you can to release the scent (optional)
1 small onion - halved, halved again, and halved again
1 red pepper - chopped into 12 pieces
4 mushrooms - chopped chunkily
1 small courgette (zuccini) - copped into 1cm rounds
1-2 Tbs Fish Sauce (again - a goof Thai one)
1-2 Tbs sugar
1 Tbs chopped coriander stem (optional)
Fresh coriander leaf to serve

1
Fry the curry paste and chopped garlic in the oil till it starts to turn golden - perhaps 3 mins. Add the ground cumin and ground coriander - fry for a minute more. Add the coconut milk and chicken stock cube and bring to a simmer. Chop the chicken into 1 inch chunks and put into the curry - and cook till its soft.
2
Add the chopped onion, pepper and mushrooms. Cook till they soften slightly. Then 5 minutes before serving, add the courgette and cook till slightly softened (not too much, or it will go mushy).
3
Add the fish sauce and sugar slowly - tasting it. Add the chopped coriander stem. You don't want it too salty or sweet - and fish sauce is very powerful! So be careful.
4
Serve with white Thai rice and sprinkle with coriander leaves.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Tbs Red Curry Paste (from Thailand - in a plastic tub), 1 Tsp ground coriander seed, 1 Tsp ground cumin, 2 cloves of garlic, and more.

Yes, Easy Thai Red Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Thai Red Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions