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Quick Thai red chicken curry made with chicken thighs, vegetables, coconut milk, red curry paste, garlic and ginger.

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Forget ordering takeaway and make this delicious Thai red chicken curry recipe at home with less guilt. This dish is bursting with flavour and is ready in 30 minutes.

You can switch up the vegetables to your liking; other great options to add are baby corn, mangetout, broccoli or sweet potato.

I use boneless chicken thighs because I find them more flavourful but you can use chicken breast if you prefer.

Make it Vegan

Simply substitute the chicken for sweet potato, cauliflower or tofu and swap the fish sauce for soy sauce.

Quick Thai Red Chicken Curry

Chicken and Vegetable Thai Red Curry
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Thai
Servings 2 people

Ingredients
  

  • 1 tbsp Vegetable oil
  • 1 thumb sized Ginger (grated)
  • 2 cloves Garlic (crushed)
  • 1 pot Thai red curry paste
  • 400ml Coconut milk
  • 4 Boneless chicken thighs (cut into large chunks)
  • 1/2 Red pepper (cut into strips)
  • 1/2 Yellow pepper (cut into strips)
  • 1/2 Red onion (cut into bite-size chunks)
  • 50g Green beans
  • 100g Beansprouts
  • 1 tbsp Fish sauce
  • 1 pinch Brown sugar

Garnish

  • 1 Red chilli (sliced diagonally)
  • Fresh coriander
  • 2 Lime wedges

Instructions
 

  • Heat the oil in a large saucepan over a medium heat and fry the ginger and garlic for 1 minute.
  • Add the red curry paste and stir for 2 minutes.
  • Add the coconut milk and bring to the boil then reduce to a simmer and stir. Add salt and pepper to your liking.
  • Add the chicken thighs and simmer for 7 minutes.
  • Add in the peppers, onions and green beans and simmer for a further 5 minutes.
  • Add in the beansprouts, fish sauce and sugar and simmer for 3-4 minutes.
  • Spoon the curry into a bowl. Add chillies, coriander and lime. Serve with rice and Thai prawn crackers.
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