Thai Red Chicken Curry

A simple red curry made from my Thai Red Curry Paste. I’ve used this to stuff one of my favourite home grown mini-pumpkins, and served it with coriander rice.

Cooking Time – approx 30 minutes

Serves 2


  • 1 tbsp Vegetable Oil
  • 1 portion Thai Red Curry Paste
  • 2 Chicken Breasts, sliced
  • 1 Onion, sliced
  • 2 oz Mushrooms, sliced
  • 1 Red Pepper, sliced
  • 200 ml Coconut Milk
  • 1/2 pt Water
  • Handful of Coriander Leaves, chopped


  • Heat the oil in a wok or frying pan and add the curry paste, Fry for 2-3 minutes, stirring continuously.
  • Add chicken and stir fry for another 2 minutes, before adding onions & mushrooms
  • Cook for another 2-3 minutes, then add pepper. Fry for another 2 minutes.
  • Add coconut milk and water, bring to the boil and simmer for 10-15 minutes
  • Stir in the coriander leaves and serve with rice or noodles

2 Comments Add yours

  1. Seena says:

    Nice curry,will refer this when I make..

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