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chicken red thai curry


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Rate this recipe 4.4/5 (7 Votes)


  • 2 x chicken breasts
  • 3cm a knob of ginger peeled roughly chopped
  • half a red chilli more if you like it HOT
  • 2x cloves garlic
  • 2 sticks of lemon grass ripped up
  • a bunch of fresh corriander
  • 2x teaspoons of tomato puree
  • 2x tablespoons of soy sauce
  • 2x teaspoons of fish sauce
  • 2x red peppers out of a jar
  • tin of coconut milk
  • small amount of veg oil


servings 2
Level of difficulty Easy
Preparation time 60mins
Cooking time 20mins
Cost Average budget


Step 1

1- cut chicken into bite size pieces
2- add to blender the ginger,chilli,garlic,lemongrass, tomato puree, soy and fish sauce red peppers and half the fresh corriander with a dripple of veg oil blitz untillits finaly mashed.
3- put chicken into bowel and massage into the mixture then cover the bowel and put into the fridge for at least an hour or leave over night

Step 2

heat a little oil into a wok or large pan cook chicken till brown all over add the rest of the marinade add the coconut milk cook for 10 mins just before serving add the rest of corriander and add to jacket potato or rice


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