Thai red chicken curry

thai red chicken curry recipe

Stuck in a routine? It’s so easy to get stuck in a meal planning rut, where Monday to Friday you eat the same meals. Being familiar with a recipe gives you the upper hand on saving much needed time, but don’t you ever get bored? I know I do, especially when I start having the same meals week in and week out.

Changing things up doesn’t mean you need to have ‘cordon blue’ meals, or spend hours in the kitchen after a long day in the office. I admit, there are days I get home and I am exhausted; where cooking is the last task I want to be doing. This is coming from a food-crazed individual, who thinks about food 90% of the time. Who knows how motivated someone, who isn’t in love with food, is to be in the kitchen. I get it.

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But, dinners don’t have to be complicated. A quick tray bake is easy to get going, and one pot wonders also save the day. These type of meals only require some time (like 5 or 10 minutes) of prepping and less of you attention (just remember to set an alarm). This Thai red chicken curry is one of those easy to make dishes that requires very little from you… just some chopping and quick frying. Again, it’s not a run-of-the-mill meals you would think to make during a work week; but perhaps it should. Just a suggestion…

Change up the mundane; it could change your week for the better.

 thai red chicken curry


2 skinless chicken breasts, sliced

½ onion, sliced

1 ½ teaspoons Thai red curry paste

1 teaspoon Panang paste

400ml Can Coconut milk

Handful of baby corn

Handful of snap peas

1 teaspoon crushed ginger

1 teaspoon crushed garlic

1 teaspoon thai green/red chillies, finely chopped

1 stick of lemon grass, finely chopped

1 lime/lemon, wedged

Handful of fresh coriander

10ml oil



  1. In a large frying pan, on medium to high heat, fry the sliced onions until glossy and soft.
  2. Add in the ginger, garlic, chilli, lemon grass. Stir to spread the ingredients.
  3. Add in the chicken slices, allow to brown and cook through; around 10 minutes.
  4. While the chicken is cooking add in the panang and red thai curry paste. Mix in with the chicken and evenly coat.
  5. Add in the baby corn and snap peas. Stir in to coat evenly.
  6. Pour in the coconut milk, stir and bring to the boil.
  7. Once at boiling point, lower the temperature a bit, to a medium to low heat, and allow to simmer for around 15 – 20 minutes.
  8. Serve with boiled rice, top with fresh coriander and a wedge of lime.

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