Thai Red Chicken Curry

21 October 2014

Thai Red Chicken Curry RecipeSo I'm taking a little break from baking following the end of the Great Blogger Bake Off. Partly because the new job, finishing up some other work and preparing to move again is keeping me rather busy and partly because I was getting a bit burnt out with the cooking and my friends were getting very burnt out with all the eating. I'll still be posting over the next few weeks, I've got lots of fantastic places to review following our trip to Liverpool (and if you follow me on Twitter you'll know I might have already cheated on my baking break a little so that's coming too). First though, here is a guest recipe from the amazing Shradha who is my go to for advice on all Asian and Indian cuisine. She has more recipes along with some great lifestyle posts over on her blog here so go and check it out if you can.

Thai is one of my favourite cuisines to cook and eat. It’s flavourful, subtle and pretty darn easy to make as long as you have the right ingredients. This chicken red curry recipe is one that I’ve made up myself just from taste. I’ve eaten at various restaurants and taken my favourite elements of each variation and made it my own.

The Red Curry paste is obviously the main ingredient. The link here is one that gives you a simple recipe to make the paste at home. I’ve tried it before and it’s easy, if a little time consuming. The benefit of making the paste yourself is that you can control it’s flavour. I like quite a spicy and zingy paste so I add more lemongrass and dried chillies. For those of you who want to use the ready made supermarket paste, try and get one from a chinese supermarket, the regular ones that you can buy in Tesco and Sainsbury are really not good. I found an amazing online oriental supermarket that sells pretty much everything you might need for Chinese, Thai and Vietnamese cooking. Here is a link to the red curry paste I use, it’s absolutely amazing! 

Thai Red Chicken Curry Recipe
Serves 4-6

4 tbsps Sesame Oil 
6 Chicken Thighs, diced
3 or 4 tbsps of Red Curry Paste
1 tbsp Sliced Lemongrass
1 tbsp sliced and halved Galangal
1 400g can Coconut Milk
1/2 cup Chicken Stock
1 Red pepper, halved and sliced
1 Red Onion, Sliced
3 Echalion Shallots, Sliced
2 tsps Palm Sugar
1 Kaffir Lime Leaf
Handful chopped Coriander

Heat the sesame oil in a large wok/pan on a medium heat. Add the sliced shallots and red onion and fry for a few minutes until the onions start to soften. Make sure the pan is on medium heat so that the onions don’t burn. Add the lemongrass and galangal and fry together for a further 2 or 3 minutes.

Add the Red Curry Paste. This is going to be something you can add more of later on if the sauce is not spicy enough. Stir the ingredients together for a minute.

Add the diced chicken and stir well. You want to make sure that all the chicken pieces are coated well with the red curry paste.Cook the chicken until it is part cooked - this normally takes around 6 to 7 minutes.

Add the Coconut Milk and stir well. Add the palm sugar and keep stiring the ingredients for a few minutes until the sugar has dissolved and the coconut milk has mixed well with the red curry paste.
Add the Kaffir Lime Leaf. This is when you should taste the sauce. Add more red curry paste if it’s not spicy enough, add salt to taste or more sugar if it’s too spicy.
Simmer everything together for around 15 minutes. You’ll notice the coconut milk thicken the sauce. Once you have simmered the dish for 15 minutes, you can add some chicken stock to thin the sauce a bit. This is something that is entirely of personal preference! Some like a thick sauce, and some like it to be quite runny.

Add the chopped coriander and serve with fluffy white rice.


  1. Looks delicious! I've never tried red thai curry, I've had green, is there much difference between the two?

    Corinne x

  2. Hannah WebsterOctober 24, 2014

    I honestly wasn't sure because this was the only Thai curry I've ever had when Shradha cooked it for the post so I'd have just said the colour! But I've been reliably informed that they vary in heat :) I can vouch for it tasting great though!


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