Red Thai chicken curry

    50 min

    Homemade Thai curry paste really makes the difference and in my opinion is well worth the effort everytime. Go the whole hog and serve with freshly toasted coconut, coriander leaves and red chilli slices, to garnish.


    California, United States
    8 people made this

    Serves: 6 

    • 2 garlic cloves, peeled
    • 1 onion, halved
    • 1 stick lemon grass, peeled and quartered
    • 2.5cm piece root ginger, peeled and cut in half
    • 2 small hot chillies
    • Small handful of fresh coriander
    • 1 teaspoon ground coriander
    • 1 lime, grated and juiced
    • 2 tablespoons vegetable oil
    • 6 skinless chicken breasts, cut into thirds
    • 2 large tomatoes, peeled and chopped
    • 2 tablespoons fish sauce
    • 900ml thick coconut milk
    • Salt and freshly ground black pepper, to taste
    • Toasted fresh coconut, coriander leaves and red chilli slices, to garnish

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Place the garlic, onion, lemon grass, ginger, chillies, coriander, lime rind and juice in a food processor. Process until reduced to a chunky paste, adding a couple spoonfuls of water if the mixture gets stuck under the blades.
    2. Heat the oil in a large heavy base frying pan over medium-high heat. Add the spice paste and cook until fragrant, about 3 minutes, stirring continuously. Add the chicken breast and cook to coat with the spice mixture, about 5 minutes.
    3. Stir in the tomatoes, fish sauce and coconut milk. Bring to the boil, then cover and simmer gently until the chicken is cooked through, about 25 minutes. Season with salt and pepper. Garnish with toasted coconut, coriander leaves and chilli slices.

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    Love this recipe! So tasty, so good with coriander and coconut sprinkled on top to serve. Made it about 4 times now, with chicken and prawns.  -  25 May 2014