Thai Red Chicken Curry

Serves 4


  • 400             ml coconut cream
  • 1                whole chicken breast,                       
  • 2                 tsp fish sauce, or shrimp or anchovy paste
  • 1                 carrot
  • 1                 small egg plant
  • 1                 red pepper

For the Red Curry Paste

  • 1                 med onion, peeled
  • 1-2              cloves garlic, peeled
  • 2                  red chilies, deseed for milder curry, or
  • 1                  level tbsp red chili powder 
  • 1                  2” piece ginger root
  • 1                  stalk lemon grass, chopped
  • 4                  Kaffir lime leaves or rind and juice of 1 lemon
  • 1                  tsp coriander seeds, roasted
  • 1                  tsp cumin seeds roasted
  • 1                  tsp salt
  • 1                  tsp pepper
  • 4                  tbsp chopped cilantro


To make the red curry paste:

  1. Put all the paste ingredients in a food processor and whizz them until well blended.
  2. Put the curry paste in a large pan whisk in the coconut cream.  Bring to the boil slowly.
  3. Add the chicken and turn the heat down to low.  Cover and cook for 15 minutes, stirring occasionally.
  4. Meanwhile slice the vegetables to 1/4”. 
  5. Uncover, add the vegetables and cook for 5 minutes until the meat is cooked  and sauce thickened.
  6. Stir in the fish sauce or paste and more coriander to taste.
  7. Serve with steamed rice.

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