Thai Red Chicken with Coconut Curry Recipe - Serves 4

Thai Red Chicken with Coconut Curry Recipe

465 calories each serving (663 calories if eating with rice)


1 tablespoon (15ml) cooking oil
3 tablespoons (645ml) Thai red curry paste (there is a Thai red curry paste recipe on the Curry Focus website)
680g (1 lb 8 oz) boneless and skinless chicken breasts, cut into 19mm (3/4 inch) cubes
1 tin/can (400ml or 14 fl oz) coconut milk
1 tablespoon (15ml) fish sauce
2 teaspoons (10ml) raw (brown) sugar
1 fresh red chilli, finely chopped
1/4 cup (60ml or 2 fl oz) cold water
115g (4 oz) green beans (string or French)
1 large red bell pepper (capsicum), cored and finely chopped


Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the red curry paste and stir well so that the oil and paste are well mixed
Add the chicken cubes, mix well and stir-fry for 3 minutes
Add the coconut milk and mix well, bring a good simmer and simmer for 5 minutes, stirring a couple of times
Add the fish sauce, sugar, red chilli and cold water, mix well and bring to a good simmer
Add the green beans and bell pepper, mix well, bring back to a good simmer, adjust the heat to maintain the simmer and simmer for 15 minutes, stirring often
Make sure that the chicken is cooked (cook for longer if necessary)
Serve hot on rice

Recipe submitted on 14 July 2018

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