Thai Red Chicken Curry

I first blogged about Thai Red Chicken Curry back in April, but I've since made it a few more times and have modified my recipe to perfection - well say I anyway! 
  So, with that in mind, I've decided to remove the old post and start again.
I made this last night but couldn't get red birds eye chillies yesterday so I used green ones. I think red look nicer, but in these pictures you will see green ones, just take no notice!
Too lazy to go upstairs and get my camera, I used the camera on my phone and forgot to put that macro thingey on for close up's so some aren't too sharp.  Anyway, you'll get the gist......

A word on the Red Curry Paste. You can make your own of course and there are many recipes on how to do so on the net. However, I think I will always buy the ready made stuff. But I will say, look for one that is made in Thailand or it won't be the same I'm told.
I used
'Thai Taste Gang Ped Red Curry Paste'
*Note for Readers in the UK: You can buy it in Tesco's and Sainsbury's!

You can just add another chicken fillet to serve 4 - we are just greedy.
To serve 2 you will need:
Vegetable oil (about 1 or 2 tablespoons)
4 tablespoons of desiccated coconut (must be unsweetened)
2 fat skinless chicken breast fillets, cubed
1 carrot, sliced into strips about ¼ inch thick
a handful of fine green beans, trimmed and cut about 1 inch long
1 x (200g) can (drained) bamboo shoots
2 red birds eye chillies, halved and cut in very thin strips. Remove the seeds if you want it less heat - I tend to leave them in.
2 tablespoons Thai red curry paste - you can put a bit more in towards the end, if you do like more hot and spicy – I used 2 Tablespoons and it was just nice.
1 x 400ml can coconut milk ‘thick’ not ‘light’ as thick will give a much better flavour
1 tablespoon Dark soy sauce
2 teaspoons Muscovado sugar to taste
1/2 a teaspoon of Fish sauce (Nam Pla)
Juice of half a lime

How to do it:
Toast the desiccated coconut using a dry frying pan – keep stirring so it does not burn. You just want it to begin to colour. Remove and put to one side.
Now, heat the oil in a wok (medium heat), add the red curry paste and fry for a minute. Keep stirring taking care not to overcook or it may burn and will then taste bitter. Add the cubed chicken and keep stirring for a couple of minutes.
Now add the carrot and stir for 1 minute then add the green beans and stir for another minute or two.
Add the coconut milk and the bamboo shoots.

Now put in two/thirds of the fresh chopped chilli and the fish sauce, soy sauce and the sugar.
Once the curry has been boiled, reduce the heat down to low and let it simmer for another 15 minutes or until the carrot and the beans are tender but still have a slight crunch.
Make sure that the chicken is cooked through. The sauce shouldn't be a thick sauce, it is quite runny but very tasty.
About five minutes before serving, taste it and add a little more red curry sauce if you wish and add the toasted coconut.
Finally, when you’re ready to serve add the juice of half a lime. Transfer to a serving bowl and garnish with the rest of the chilli pepper.
Serve with rice, preferably, Thai Jasmine Rice which is a very good combination with any Thai dish.


  1. Jab, the photos look great and they are from your cell phone?

    Time to chuck the other camera! lol

  2. I really like Thai curries and this one looks good!

  3. That sounds great, I love curry with coconut in it! Much love - Raquel XO

  4. Mmmm, I love Thai curries but I agree with you that making your own paste is a step too far for me ;-) I usually make the green Thai curry and my favourite past is the Staag World Foods green paste - Tesco sells it but ours doesn't always have it in stock :( Your curry looks delicious!


Thanks for taking the time to comment - much appreciated.

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