Thai Red Chicken Curry

Thai Red Chicken Curry



  1. 1-2 tbsp ready-made red curry paste
  2. 2 chicken breasts, meat cut into about 2.5 cm cubes or strips
  3. 400 ml tin coconut milk
  4. 2 lime leaves (optional)
  5. 2-3 tbsp Thai fish sauce
  6. 1-2 tbsp palm sugar
  7. handful green beans, trimmed
  8. 1/2 red pepper
  9. 1-2 handful basil leaves
  10. 2-3 fresh red chilies, finely sliced (optional)
  11. To serve
  12. Thai fragrant rice, cooked according to packet instructions


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    Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant.

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    Add the chicken cubes/strips and stir until coated in the curry paste.

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    Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.

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    Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.

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    Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk.

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    Add the green beans, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well.

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    Serve with Thai jasmine rice and ENJOY!

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