Thai red chicken curry

    20 min

    This is a quick and easy curry made with chicken, courgette, red pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to order in, as this dish is ready in about 20 minutes!

    414 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 450g chicken breast fillets, cut into strips
    • 1 tablespoon Thai red curry paste
    • 1 small courgette, halved lengthways and sliced
    • 1 red pepper, sliced into strips
    • 1 medium carrot, sliced
    • 1 red onion, quartered then sliced
    • 400g tin light coconut milk
    • 1 tablespoon cornflour
    • 2 tablespoons chopped fresh coriander

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, courgette, pepper, carrot and onion. Cook and stir for a few minutes.
    2. Whisk together the coconut milk and cornflour to dissolve, then add to chicken mixture. Bring to the boil, then reduce to a simmer over medium heat for 1 minute, or until thickened. Right before serving, stir in the coriander.


    Feel free to add more or less curry paste according to taste. Serve with wedges of fresh lime for a tasty finish.


    Thai red chicken curry
    Thai red chicken curry

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