2011-06-20-Thai-FoodVariety is the spice of life, someone once said! For a change, I decided to stay at home instead of going to a fancy Thai restaurant and get my cooking skills into action. Just so you know, I cook as frequently as the sun shines in UK. πŸ˜‰

Thai Red Chicken Curry is very easy to make! I discovered this amazing recipe at a friend’s dinner in London. Since then, I cant seem to get enough of it! But that’s my relationship with every thing that is edible…FOODIE FOREVER! πŸ˜‰


Alrighti lets get to work boys and girls! Tie your hair, wear your aprons and take out your pans…:p


1 tbs Vegetable Oil

3 tbs Thai Red Curry Paste

4 Skinless chicken breasts, app.600 grams, thinly sliced

400 ml Coconut Milk (can)

300 ml Chicken or Vegetable stock.

Juice of 1 lime

200 gram Packed mixed baby sweetcorn and mangetouts

2 tbs Freshly chopped coriander

Rice or Noodles ready to serve


1. Heat the oil in a large pan over low heat. Add the curry paste and cook for 2 minutes until fragrant.

2. Add the sliced chicken and fry gently for about 10 minutes until colour changes to brown.

3. Add coconut milk, stock, lime juice and baby corn to the pan and bring it to the boil. Add the mangetouts, reduce the heat and simmer for 4-5 minutes until the chicken is cooked. Add the chopped coriander and serve immediately with rice or noodles. I had garlic rice at home so I served it with that.

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Your quick and easy Thai Red Chicken Curry is ready to beΒ savored!!!Β 

Bon AppΓ©tit

Let me know which is your favourite Thai curry?


65 Comments on Easy Thai Red Chicken Curry

  1. Wow..I love curry so this is right up my ally!! Hoping I can find the Thai paste this weekend and will plan this for next week. Thanks for checking out my sun-dried tomato sauce!!

  2. I don’t think I have ever tried Thai food… but this looks like it’s worth a go… someday πŸ˜›
    Thanks, for dropping by my blog! It’s greatly appreciated, Cheeni πŸ™‚

  3. Cheeni,
    This looks great! I am putting this on my to do list for this weekend. My Husband loves Thai food but I just can’t get myself to go to any places that serve Thai because well I have no clue what anything will taste like. I have found that cooking brings me great joy! So this will be on my list. Also I look forward to the challenge of working with the metric system πŸ™‚

    • haha! I am glad you love them.
      Mangetouts are: ‘Also known as the snow or sugar pea, mangetout are a flat-podded variety of pea, eaten whole while the peas within are still very small – hence the French name, which means β€˜eat everything’. Crisp and sweet, they can be served raw, or lightly steamed, boiled or stir-fried’
      Ref: http://www.bbc.co.uk/food/mangetout

  4. WOW! Amazing my mother and I are absolute lovers of curry and we are definitely going to try this! Thanks for being very specific with your directions, comes in very handy for someone who’s a beginner cook like myself πŸ™‚

  5. Definitely giving this a try for Friday night dinner. It used to be Indian Takeaway night but those days are gone. Sounds so easy to make. Will blog when I make it and link back so you can see how I got on x

  6. Red curry is my favorite! Green is slightly too ‘grassy’ for me, and yellow too mellow. Red curry has the right amount of spiciness, though it’s heavier than others. Love to try this one sometime!
    And thanks for checking out my chicken recipe!

  7. Hi Cheeni,

    That’s a great recipe I have come across in a while. So much so that I am determined to try it out coming weekend. I see from an earlier clarification that a mangetout is a kind of a pea in a shell. Do you get this in a can? Sorry to sound like an ignoramus but that’s what I am ! πŸ™‚


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