Red Chicken Curry Recipe

Name: Red Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large dried red chili peppers, soaked in water for 30 mins; 3 large fresh red chili peppers, 2 seeded and chopped, 1 cut into strips; 1 large red onion, coarsely chopped; 4 cloves garlic, crushed; 3 None cilantro roots, washed; 1 tbsp grated galangal; 1 stalk lemongrass (white part only), sliced; 1 tsp sea salt; 1 tsp grated lime peel; 1 tsp shrimp paste; 3 tbsp vegetable oil; 1 cup coconut cream; 2 tbsp palm sugar or packed brown sugar; 3 tbsp fish sauce; 1 can (14 oz) coconut milk; 6 None kaffir lime leaves, 4 crushed, 2 finely shredded; 1 1/3 lbs boneless skinless chicken thighs, cut into large dice; 1 None red pepper, seeded and cut into large dice; 8 oz green beans; None None Lime juice; None None Cilantro leaves, for garnish; None None Steamed rice, to serve

Servings: persons

6 large dried red chili peppers, soaked in water for 30 mins
3 large fresh red chili peppers, 2 seeded and chopped, 1 cut into strips
1 large red onion, coarsely chopped
4 cloves garlic, crushed
3 None cilantro roots, washed
1 tbsp grated galangal
1 stalk lemongrass (white part only), sliced
1 tsp sea salt
1 tsp grated lime peel
1 tsp shrimp paste
3 tbsp vegetable oil
1 cup coconut cream
2 tbsp palm sugar or packed brown sugar
3 tbsp fish sauce
1 can (14 oz) coconut milk
6 None kaffir lime leaves, 4 crushed, 2 finely shredded
1 1/3 lbs boneless skinless chicken thighs, cut into large dice
1 None red pepper, seeded and cut into large dice
8 oz green beans
None None Lime juice
None None Cilantro leaves, for garnish
None None Steamed rice, to serve

1
Place the dried chili peppers, chopped fresh chili peppers, red onion, garlic, cilantro roots, galangal, lemongrass, salt, lime peel and shrimp paste in a food processor and process to a paste.
2
Heat oil in a wok or large skillet on medium heat. Add curry paste and cook for 1 min or until fragrant. Stir in the coconut cream, then the palm sugar and fish sauce.
3
Add coconut milk, crushed lime leaves and 1 cup water and bring to a boil.
4
Reduce the heat to low. Add the chicken and pepper and cook for 15 mins. Stir in the green beans and cook for a further 5 mins. Add a squeeze of lime juice.
5
Divide among 4 bowls and garnish with chili pepper strips, shredded lime leaves and cilantro leaves. Serve with steamed rice.

843

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 22 ingredients. The key ingredients include: 6 large dried red chili peppers, soaked in water for 30 mins, 3 large fresh red chili peppers, 2 seeded and chopped, 1 cut into strips, 1 large red onion, coarsely chopped, 4 cloves garlic, crushed, and more.

Yes, 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!

Red Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions