Red Chicken Curry

By November 16, 2017June 30th, 2020Chicken

Deliciously spicy and so easy to make



Prep time

20 Minutes

Cooking time

20 Minutes


  • 2 chicken thighs, thinly sliced
  • 1 tablespoon coconut oil
  • 1 small onion, sliced
  • 1 clove garlic, grated
  • 1 red capsicum cheek, sliced
  • 1-2 teaspoon grated ginger
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 small (95ml) can coconut milk
  • 1 kaffir lime leaf, finely sliced
  • 1 tablespoon chopped basil
  • 1 cup cooked rice


  • 1 tablespoon chopped coriander
  • 1 tablespoon roasted peanuts, chopped
  • 1 red chilli, sliced *optional


  • Pan fry the onion, garlic, ginger and capsicum in oil for 1-2 minutes, remove from pan and set aside
  • Pan fry chicken slices 2-3 minutes, till just cooked. Remove from pan and set aside
  • Add the curry paste to pan and fry over medium-low heat for 1 minute
  • Add the coconut milk and stir well to combine
  • Return the chicken, onion, garlic, ginger and capsicum to the pan, along with the fish sauce and stir well
  • Add basil, kaffir lime leaf and lime juice, stir through
  • Serve on a plate or in a bowl with the cooked rice

Garnish with chopped coriander, nuts and sliced *chilli

Note: You can substitute the chicken with beef if preferred

Share This Recipe !

Leave a Reply