Thai red chicken curry #helpfulcook

Thai red chicken curry #helpfulcook

A mix of recipes and a nice spicy dish...



4 - 5 servings
  1. 8 Chicken thighs
  2. Thai red curry paste x 8 deep tbls
  3. 3 cloves Garlic
  4. 1 tbls Ginger - paste
  5. 1 tbls Lemon grass
  6. 1 Yellow pepper
  7. 1 Brown onion
  8. 4 tbls Sweet sugar
  9. 800 ml Coconut milk
  10. 200 ml Water
  11. Milk x 200 ml (to taste)
  12. 180 g Green beans
  13. Coriander x rough hand full
  14. 2 Red finger chillies
  15. 1 tbls fish sauce


Chop up
  1. Change

    Chop up the bell pepper, onion and green beans.

  2. Change

    Fry up the peppers and onions for 5 mins

  3. Change

    Fry the garlic and ginger for 2 - 3 mins before adding curry paste. Heat for 2 mins then add the coconut milk and heat through

  4. Change

    Once the sauce has started to bubble add the green beans, onion and pepper along with a spoon full of lemon grass. You can now add water and milk if needed to thin out the sauce and cool it down if needed. Add fish sauce and sugar to taste.

  5. Add Photo

    Fry up the thinly diced chicken then add to the mix throwing in corriander to taste.

  6. Change

    Simmer for 10 mins and serve up. cutt up some red chillie and additional corriander.

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap