Thai red chicken and potato curry

    50 min

    Chicken and potatoes are braised in a spicy red curry sauce and garnished with thinly sliced red chilli peppers. Instead of chicken breasts, you can also use skinless, boneless chicken thighs.

    1 person made this

    Serves: 4 

    • 1 tablespoon coconut oil
    • 1 onion, finely sliced
    • 400ml coconut milk
    • 2 tablespoons red curry paste
    • 2 tablespoons Thai fish sauce (nam pla)
    • 1 tablespoon light brown sugar
    • 250g baby new potatoes
    • salt and ground black pepper
    • 500g chicken breast, skinless, in pieces
    • 1 tablespoon lime juice
    • 2 tablespoons freshly chopped mint
    • 1 tablespoon freshly chopped basil
    • 2 lemon or lime leaves, zested in strips
    • 1 or 2 fresh red chillies, seeded and very thinly sliced, for garnishing

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Heat oil in wok until it is hot; add onion and stir fry for 3 to 4 minutes.
    2. Pour in coconut milk and bring to the boil while stirring; mix in curry paste, fish sauce and sugar.
    3. Add potatoes and season with salt and pepper; cover and simmer gently for 15 minutes.
    4. Add chicken and simmer for 10 to 15 minutes, until chicken and potatoes are cooked through.
    5. Stir in the lime juice, chopped mint and basil. Serve immediately, garnished with zest and red chilli.

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