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Thai red curry recipe

Thai red curry recipe

2369 ratings

Skip the takeaway – this classic Thai red curry recipe is simple to make at home. Red peppers and sugar snaps are added alongside the chicken for an extra helping of veg, plus this delicious one-pot dinner is ready in just 30 minutes. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 276 calories / serving
  • Healthy


  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 5cm piece ginger, grated
  • 1 lemongrass stalk, bashed with a rolling pin
  • 5 tbsp Thai red curry paste
  • 1 red pepper, deseeded and diced
  • 4 skinless chicken breasts, cut into chunks
  • 125ml light coconut milk
  • ½ chicken stock cube (to make 75ml stock)
  • 150g pack sugarsnap peas
  • ½ tbsp fish sauce
  • 15g fresh coriander, roughly chopped
  • steamed rice, to serve

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    3g 14%
  • Sugars

    8g 8%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 10.9g Protein 39g Fibre 3.4g


  1. Heat the oil in a large frying pan over a medium-high heat and add the onion. Cook for 3 mins, then add the garlic, ginger, lemongrass and red curry paste. Cook for 1 min, then add the red pepper and chicken. Continue to cook for 4-5 mins, stirring occasionally, until the chicken is golden brown.
  2. Pour the coconut milk and chicken stock into the pan. Bring to the boil, then simmer for 5 mins. Add the sugarsnaps and continue cooking for a further 10 mins, until the chicken is cooked through.
  3. Remove the pan from the heat, remove the lemongrass and add the fish sauce. Scatter with coriander and serve with rice.

See more Thai recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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