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Thai red curry

A Thai red curry recipe with chicken that's super easy to make (in just 30 minutes!) - you can't beat it for dinner parties. Just add rice or noodles

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By House & Garden UK | August 14, 2019 | Recipes

Thai Red Curry Recipe

A takeaway may seem appealing, but this recipe for a Thai red curry with chicken is so simple, it's absolutely worth putting down the phone and picking up the chopping board. All you need is 30 minutes - ideal for a midweek meal or Friday night treat. Pile on as much chilli as you want to dial the spice up to just how you like it.

 

Ingredients

1tbsp vegetable oil

1 small brown onion, finely chopped

2 cloves garlic, chopped

1tsp grated fresh ginger

2-3tbsp Thai red curry paste

1kg (1lb) chicken thigh fillets, cut into 3cm (1 1/4in) pieces

300ml (9fl oz) coconut milk

250g (8oz) green beans, chopped into 5cm (2in) lengths

1-2tbsp fresh coriander leaves

 

Method

Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.

Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.

Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.

 

Top Tip

Vary the amount of curry paste you use depending on how spicy you like it.

 

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