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.

No additional tips available.

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

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.

Easy Thai Red Chicken Curry

How did you like this recipe?

Frequently Asked Questions