Thai chicken curry with red pepper

    30 min

    This is a favourite in our house. You could save on cooking time by using leftover cooked chicken from Sunday dinner!

    139 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 teaspoon red curry paste
    • 550g chicken breast, sliced into cubes or strips
    • 1 onion, coarsely chopped
    • 1 red pepper, cut into strips
    • 1 tablespoon grated lemon zest
    • 225ml coconut milk
    • 1 tablespoon fish sauce
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon fresh coriander, chopped

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the oil in a large frying pan over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to the boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle coriander over the dish; stir. Serve hot.

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    Reviews in English (110)


    very nice quick and easy, i added some red chilli to spice it up a bit, and maybe next time a handful of cashews, all good in da hood  -  31 Dec 2013


    Did this recipe with the chicken and like it that much I also did it with king prawns both were fantastic will be a regular in our house.  -  24 Aug 2013


    I have made this several times as its delicious and simple to make.I also add more curry paste.brilliant recipe thanks  -  21 Aug 2015