Thai Red Curry with Chicken

Thai Red Curry with Chicken


8 people made this

About this recipe: 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.


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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