Thai red curry chicken


  • 2 tablespoons vegetable oil
  • 1kg chicken thigh fillets, trimmed,  cut in half crossways
  • 4 tablespoons of Thai red curry paste
  • 150g total – fresh mushrooms, capsicum. broccoli, beans trimmed and sliced
  • 230g can sliced bamboo shoots, drained
  • 1 tablespoon fish sauce
  • 400ml can coconut milk


  • Heat oil in a large frying pan over medium-high heat.
  • Add the curry paste and make sure it is cooked properly until its aromatic smell started to come through.
  • Add chicken and cook until golden brown.

Thai red chicken curry (1)

  • Reduce heat to low. Add coconut milk and stir until curry paste has dissolved. Add mushroom, bamboo shoots, vegetables.

Thai red chicken curry (2)Thai red chicken curry (3) Thai red chicken curry (5)

  • Thai red chicken curry (4)Stir to combine.
  • Cover and cook on high for 5 minutes.
  • Add fish sauce and cook on high for a further 10 minutes.

Thai red chicken curry (6)

  • Thai red curry chicken is ready to be served.

Thai red chicken curry (7)

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*Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles

29 responses to “Thai red curry chicken

  1. looks simple. should try. 🙂

  2. Love this!! Looks good! Even im Thai but i have never make this 😛

  3. I like the way you have the actual jars so we can get the brands you suggest! I like red curry flavor so will have to try this sometime!

  4. Yummy!! I want some now! Lol

    Hope you had a great day. Paula xxx

  5. one of my favorites!

  6. Out of 12 different foods I have tasted from 12 different countries, Thai food is my best. This is something I can die for. 😉

  7. It looks so good! When this whole bird flu scare ends, I will definitely try to make this.

  8. Looks yummy! Thanks for sharing.

  9. nice recipe. I work as a personal chef and all my clients love red curry, I think when in doubt: red curry. I add extra ginger paste and lime juice too.

  10. Sounds delicious! I’ve pinned it for later. Thanks for sharing your recipe.

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