Thai red chicken curry
Want a quick but satisfying meal idea? This flavoursome Thai curry just needs hot sticky rice garnished with coriander to complete it
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Cooking time: 35 mins
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Total time: 35 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
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.
- 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
Method
- 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.
- Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.
- 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
- 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.
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Your comments
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Lorraine, posted 2 months ago
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.
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Erani, posted 5 months ago
I like to try these respies, but we don't have the ingrediants on them. It is not available in our country.
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Sam, posted 7 months ago
Great curry. I added some scotch-bonnet chilis for some extra spice!
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Sarah, posted 9 months ago
Just made this, it's brilliant! Thanks!
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Helen Campbell, posted 1 year ago
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..
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Paul Mc Donald, posted 1 year ago
If you make your own red curry sauce (easy to do) just make it hotter as you wish by using more chillies.
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Ralph Hudson, posted 2 years ago
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.
