Thai Red Curry with Chicken

    Thai Red Curry with Chicken


    9 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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