Red Thai Chicken Curry

This is a simple version of a red thai curry, easy to make, yummy and full of flavour. You can make it to suit your palatte heat wise. There are 2 ways you can make this either add the chicken at the beginning with the oil, garlic and onion, or poach it at the end when all the ingredients are in.

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  • 2 tablespoons of olive oil
  • 1 teaspoon garlic
  • 500g chicken breast fillet, sliced thinly in wide strips
  • 1/2 capsicum, diced
  • 1 onion, sliced or diced
  • 3 carrots, sliced or strips
  • 1 zucchini, sliced
  • 4 button mushrooms, sliced
  • 1/3 of the tin of Maeri Red Curry Paste
  • 400g tin of coconut cream
  • 2 tablespoons of brown sugar
  • 1 heaped teaspoon of chicken stock powder
  • 200ml water
  • 2 tablespoons of fish sauce
  • salt & pepper to taste


  1. Add the oil and garlic to your pan, after about 15 seconds of sizzling add the onion and capsicum, fry for a few minutes then add the other vegetables.
  2. Add the curry paste and coconut cream.
  3. In a small jug add the chicken stock powder and water, fish sauce and brown sugar together then tip into the pan with the curry.  Season with salt and pepper.
  4. Add the chicken pieces and simmer for about 15 minutes until cooked.
  5. Serve with boiled or steamed rice.

Tip: We freeze the rest of the red thai curry paste in 2 portions for future use.

Ready to eat

Red Thai Chicken Curry

Red Thai Chicken Curry

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