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Thai Red Chicken Curry

Catherine Messig

For Dinner ( Asian, Easy )


Published on

Serves 2


This is a traditional Thai curry made with a subtle blend of hot, salty, sweet and sour flavours. It is very easy to make and I always buy pre-made curry paste from the supermarket. I sometimes double the recipe as it only serves 2 people. This curry tastes equally delicious using any selection of seafood such as shrimp, scallops or pieces of firm fish such as Rockling.


2 tablespoons canola or peanut oil
1 onion (chopped)
3 teaspoons Thai red curry paste
2 cloves garlic
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1 zucchini (sliced into thin rounds)
1 red capsicum (sliced)
1 cup jasmine rice
360 grams skinless chicken breast fillets
2 tablespoons cornflour
2 tablespoons lemon juice


1. Heat the oil in a large pot over medium heat and cook the onion for 5 minutes, stirring occassionally. Add the curry paste and garlic and cook, stirring, for a minute
2. Add the coconut milk, stock, fish sauce, sugar and salt and bring to the boil
3. Add the capsicum and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes
4. While the curry simmers, cook the rice
5. Add the chicken to the curry and simmer, covered, for a further 8 minutes
6. Add the cornflour and stir continuously until the curry thickens, then stir in the lemon juice.
7. Serve on a bed of rice.


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