Thai red curry with chicken

    1 hour 15 min

    This is a superb Thai-style curry. It's perfect for warming you up during the cold winter months. Chicken is simmered with potatoes, bamboo shoots, water chestnuts, baby sweetcorn and mushrooms in a red coconut curry. Serve with freshly cooked white rice.

    11 people made this

    Serves: 8 

    • 2 tablespoons sesame oil
    • 900g boneless chicken pieces, cut into strips
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons soy sauce
    • 2 (400ml) tins coconut milk
    • 4 tablespoons red curry paste
    • 4 tablespoons flour
    • 2 red peppers, chopped
    • 2 shallots, chopped
    • 1 red onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 large potatoes, cubed
    • 2 (225g) tins sliced bamboo shoots, drained
    • 2 (225g) tins sliced water chestnuts, drained
    • 1 (410g) tin baby sweetcorn, drained
    • 200g fresh mushrooms, sliced
    • 4 tablespoons chopped coriander

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Heat the sesame oil in a large frying pan over medium-high heat; add the chicken, lemon juice and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
    2. Whisk together the coconut milk, curry paste and flour in a bowl until smooth; pour into the frying pan. Add the peppers, shallots, red onion, garlic, potatoes, bamboo shoots, water chestnuts and mushrooms; reduce heat to low, cover and simmer 45 minutes. Stir in coriander and remove from heat.

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    Reviews in English (3)


    Made as listed ,except was out of red onion, and didn't wait to cook down a full 45 minutes. Probably because of those changes,it needed some seasoning. So we added an extra TBSP of soy sauce and a little sea salt. Served over Jasmine rice with added toasted almonds and a side medley, of stir-fried veggies. Will be making this one again. Thank you , for sharing.  -  05 May 2010  (Review from Allrecipes US | Canada)


    This was a good dish but not worth all the ingredients to us. I have a better dish with similar ingredients that I cook often that we absolutely's Emeril's (or Doc Chey's) Red Curry Thai Shrimp Noodles. Tho I liked this, the flavors weren't enough to keep me making it.  -  25 Apr 2009  (Review from Allrecipes US | Canada)


    This was really really good. I added way more garlic, beef, some grated ginger and lots of hot sauce to the curry itself, but other than that, it was so good as is. Thanks!  -  15 Nov 2008  (Review from Allrecipes US | Canada)