Easy Thai red chicken curry

Easy Thai red chicken curry recipe

2083 ratings

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 307 calories / serving
  • Freezable


  • 1 tbsp vegetable oil
  • 500g (1lb 2oz) skinless chicken breasts, cut into chunks
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and cut into chunks
  • 1 stalk fresh lemongrass, bashed with a rolling pin
  • 2tsp fresh ginger, grated (or use ready-prepared)
  • 165ml reduced-fat coconut milk
  • 1 chicken stock cube, dissolved in 150ml (¼ pint) hot water
  • 2tbsp Thai red curry paste
  • 1tbsp fish sauce or light soy sauce
  • 2tbsp fresh coriander, chopped, plus extra for garnish

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    5g 24%
  • Sugars

    6g 7%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 8.3g Protein 42.3g Fibre 1.8g


  1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned. Add the onion and garlic and cook for a further 2mins.
  2. Add the red pepper, lemon grass, ginger, coconut milk, chicken stock and red curry paste. Stir in the fish sauce or soy sauce and coriander.
  3. Bring to the boil, then reduce the heat and simmer for 20-25mins, until the chicken is cooked, cutting into a thick chunk to check it is cooked through. Remove the lemongrass from the sauce.
  4. Serve, garnished with more fresh coriander and accompanied by boiled or steamed rice or noodles. If you like things a bit spicier, you could add some sliced red chilli when serving.

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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