DINNER IN 30 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oil in a wok or large pan and fry the curry paste for one minute.
DINNER IN 30 MINUTES
PANTRY-FRIENDLY
CHICKEN · DINNER
Thai Red Curry Chicken
Quick Thai red curry with chicken, peppers and green beans in coconut milk. A 30-minute dinner for 4.
Total time30 min
YieldServes 4
DietNo specific diet
Shopping10 ingredients
DifficultyEasy
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Everything you need, in order.
Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 30 minutes total
2
Step 2
Add the chicken and stir-fry for three minutes to coat.
3
Step 3
Pour in the coconut milk, add the pepper and green beans and simmer for 10 minutes until the chicken is cooked through.
4
Step 4
Stir in the fish sauce, sugar and juice of half the lime. Taste and adjust, then top with herbs.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Curry pastes vary in heat; start with less and add more to taste.
Serve with jasmine rice and lime wedges.
Swap the chicken for prawns, adding them for the last four minutes only.
Good to know
Yes. Use firm tofu, cubed and pan-fried first, and soy sauce instead of fish sauce.
Baby corn, mange tout, aubergine, spinach and bamboo shoots all work.
Use less curry paste and add a little extra coconut milk.
About this recipe
Thai red curry chicken is quick to make with a good shop-bought curry paste. Chicken and vegetables simmer in coconut milk, and lime and fish sauce balance the flavours at the end.
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