A delish dinner recipe for Thai Red Chicken Curry


2 skinless chicken breasts, sliced
½ onion, sliced
1 ½ teaspoon 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

How to
In a large frying pan, on medium to high heat, fry the sliced onions until glossy and soft.

Add in the ginger, garlic, chilli, lemon grass. Stir to spread the ingredients.

Add in the chicken slices, allow to brown and cook through; around 10 minutes.

While the chicken is cooking add in the panang and red thai curry paste. Mix in with the chicken and evenly coat.

Add in the baby corn and snap peas. Stir in to coat evenly.

Pour in the coconut milk, stir and bring to the boil.

Once at boiling point, lower the temperature a bit, to a medium to low heat, and allow to simmer for around 15 – 20 minutes.

Serve with boiled rice, top with fresh coriander and a wedge of lime.


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Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.