Easy Thai Red Chicken Curry recipe

This is a simple recipe that uses plenty of store-cupboard ingredients to create a spicy yet creamy chicken curry. Thai red curry paste is cooked with other ingredients before being tamed with creamy coconut milk.


  • 450g chicken breast
  • 325g mixed baby vegetables - carrots, beans, sweetcorn etc
  • 100g bamboo shoots
  • 1 red pepper
  • 600ml coconut milk
  • 3 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 tbsp. Thai red curry paste
  • Small handful Thai basil leaves
  • Juice of half a lime
  • Oil to fry
  • Salt and pepper


  1. Chop the chicken breast into chunks. Drain and rinse the bamboo shoots. Cut the pepper in half and remove the seeds and pith, then thinly slice. Rip the basil leaves.

  2. Bring 125ml of the coconut milk to the boil. Whisk in the curry paste and cook for around give minutes.

  3. Add the chicken and cook until browned, around another five minutes, then add the mixed vegetables, bamboo shoots, red pepper, remaining coconut milk, fish sauce and brown sugar. Simmer for 15 minutes.

  4. To serve, stir the basil and the lime juice through the curry.

Serve over rice or with a big green salad if you're watching your calorie intake. This recipe serves 4.

Author: Laura Young.

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450gabout 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
325gabout 11 oz (11.463725 oz based on 0.035273 ounces in a gram)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
600mlabout 2 ½ cups (2.536 cups based on 236.59 mililitres in a US cup)


Published: January 9, 2012