Thai red chicken curry

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Serves: 4

By lucykate

(2 Votes) 3


  • 3 tbsp sugar

  • 4 chicken breast chopped

  • 300ml chicken stock

  • 1 tin coconut milk

  • 1 red pepper thinly sliced

  • 300g rice

  • 3 tbsp fish sauce

  • 2 tbsp Thai red curry paste

  • 1 lime leaves you can get them either dried and whole, just cut into little slithers with some scissors (use 3-4), or ready cut in brine (use about a tsp)


  1. Pour the can of coconut milk into a large saucepan and heat.
  2. Add 2 tablespoons of the curry paste (2 makes it medium hot, use 1 for mild, 3 if you want steam coming out your ears!), its probably best to put in 1 tablespoon to begin with and taste, add a bit more at a time until it is as hot as you want it.
  3. When the paste has dissolved, add the fish sauce, sugar, stock, lime leaves and red pepper.
  4. Once that has all started simmering, add the chicken and simmer for 30mins.
  5. Leave the lid off the pan so the sauce reduces as it cooks to thicken it slightly.
  6. After 10 mins, start cooking the rice, when both are ready, serve.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Meat

  • Make Ahead

  • Can Freeze

  • thai

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Your comments

  • Dreelans 10/03/11 19:07

    this is a fab family meal. I made a mistake and used Thai Green Curry Paste (1/2 a jar), the meal was still yummy, clean plates all round :)

  • OtterInaSkoda 25/01/10 17:42

    Thanks, lucykate. Very yum and very easy. I used Bart's Thai curry paste though - which is jolly hot so start off with one TEAspoon (not tablespoons).

  • lucykate 24/01/08 17:22

    is my simplified version of one of nigella's recipes, our dc's love it.