Thai red chicken curry

(390 ratings)
Thai red chicken curry recipe
Thai red chicken curry recipe
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Want a quick but satisfying meal idea? This flavoursome Thai curry just needs hot sticky rice garnished with coriander to complete it. This Thai curry recipe uses boneless chicken breasts to offer vital protein in this tasty meal. With red Thai curry paste, fish sauce and groundnut oil to flavour this dish along with lime, it will soon become a family favourite. Coconut milk is what gives this dish a really creamy texture too. This recipe serves four people, so itís great to serve up to feed the whole family or if you want a quirky dinner party recipe. Plus, as it only takes 35 minutes to cook, itís a great dish to whip up when youíre in a hurry. Try it this week and youíll not be disappointed.


  • 1tbsp groundnut oil
  • 6 skinless, boneless chicken breasts, cubed
  • 2 small red onions, cut into thin wedges
  • 3tbsp Thai red curry paste
  • 2 x 400ml cans coconut milk (you can choose the low-fat version if preferred)
  • 250g (9oz) fine green beans, trimmed
  • 1 lime, zest and juice
  • 2tbsp Thai fish sauce
  • 8tbsp chopped fresh coriander

To keep the flavours really fresh for any late arrivals, add the coriander and a squeeze of lime to each bowl as you serve it.


  1. To make this chicken curry, heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 mins until golden. Add the onion and cook for 5 mins until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.
  2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.
  3. Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and coriander just before you're ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 454(kcal)
  • Fat 28.0g
  • Saturates 20.0g
  • Sugars 3.0g
  • Salt 1.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(390 ratings)

Your comments


Really great dish! Love Thai food and this had a nice fresh vibrant taste.

Phil P

Very good recipe but it doesn't need that much coconut milk. Tasty and very easy to make and my wife, who isn't a big fan of this sort of dish, had 2 helpings. Served mine with jasmine rice.

Helen Campbell

This is a brilliant dish, I make it nearly every week. Simple, natural and better that any takeaway I've ever eaten. You can adjust the curry paste to suit. Thank you.


lovely lovely lovely!!! I did this one evening and it was fantastic, really quick and easy, have cooked it when had friends over and it's always a big hit! Highly recommended.


I like to try these respies, but we don't have the ingrediants on them. It is not available in our country.


Great curry. I added some scotch-bonnet chilis for some extra spice!


Just made this, it's brilliant! Thanks!

Helen Campbell

This is a wonderful recipe. I have cooked it once a week since finding it on your site. It tastes so natural and good, better than any take away i have had. Great too that it taskes so little time to prepare and cook. Thank you..

Paul Mc Donald

If you make your own red curry sauce (easy to do) just make it hotter as you wish by using more chillies.

Ralph Hudson

This dsh sounds good but is it spicy hot?I have been trying to find the hottest thai dish as i am not that familiar with thai cooking, I was hoping to find a site that will tell me. I am a big fan of HOT! If you want to know what I mean by hot I have eaten a whole scotch bonnet and regularly eat fresh birds eye chillies.

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