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Chicken Thai Red Curry

Posted by Anne McKenzie on

Serves: 4-5



2 tbspns oil

1 medium onion, sliced thinly

1 cup chicken stock

800g chicken, thighs or breast as you prefer,sliced to bite size pieces

1 cup coconut cream

1 cup of mixed vegetables (we used peas, red capsicum and zucchini)

Rice or noodles to serve

! tspn lime or lemon juice

3 level tbspns Saucy Spice Thai Red curry mix

1/2 tspn sugar

1/2 cup of oil

1 tbspn chopped coriander



To make your curry paste: Mix 3tbspn Red Curry mix with 1/2 cup of oil, 1 tspn lime or lemon juice, 1/2 tspn sugar and 1tbspn chopped coriander

Heat 2 tbspns oi in a deep sided pan or wok

Saute the onion in the oil until just starting to brown

Add curry paste and chicken stock

Add chicken pieces to pan, stir to combine and simmer covered for about 40 minutes until chicken is tender

Add coconut milk and mixed vegetables and simmer for a further 10 minutes until vegetables are tender

Serve with rice or noodles


This curry paste is great to use in stir fries as well

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