Project Description

Thai Red Curry

Full Recipe in Details

  • 1 1/2 tablespoons olive oil

  • 1kg chicken thigh fillets, trimmed, cut in half crossways

  • 2 -3 Tbsp fresh Thai red curry paste (see note below)

  • 1 cup Chicken/Vegetable (or fish if you like) Stock

  • 150g fresh mushrooms, halved (optional)

  • Small can sliced bamboo shoots, drained

  • 1 tablespoon fish sauce (or 1 finely sliced anchovy)

  • 1 tablespoon brown sugar (optional)

  • 150ml lite coconut milk

  • 1/3 cup basil (or Thai basil) leaves

  • 3-4 lime leaves/lemon leaves

  • 1 red capsicum, sliced

  • Steamed Rice, to serve

  • Heat 1 tablespoon oil in a large frying pan or pot over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to the side. Reduce pan heat to low. 

  • Add remaining oil to pan. Add mushroom and bamboo shoots  and cook for 1 min. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir in until curry paste has dissolved.

  • Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine. Cover and cook for 30 min (or longer but slower in a slow pot if you like).

  • Combine fish sauce/anchovy, sugar, lime leaves and coconut milk in a jug. Stir into curry. Cover and cook for a further 15 minutes. Stir in basil and capsicum. Spoon curry over rice. Serve and enjoy!


Have a super week ahead and enjoy eating well and staying healthy!

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