Thai Red Chicken Curry with Capsicum

    30 minutes

    A simple Thai red chicken curry with capsicum It's very delicious, easy to make and perfect for your at-home Thai curry meal.

    141 people made this

    Serves: 4 

    • 2 tbsp olive oil or vegetable oil
    • 1 cloves of garlic (choppped finely)
    • 1 onion (chopped finely)
    • 2 tbsp Thai red curry paste
    • 3 chicken breasts (cut into cubes)
    • 1 tin (400ml) of coconut milk
    • 450ml of chicken stock
    • 1 red capsicum (cut into strips)
    • 2 tbsp olive oil/ vegetable oil
    • a pinch of salt
    • a pinch of sugar

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil over medium high heat, wait until it's hot, and then add garlic and onion. Stir until onion is translucent, then add Thai curry paste, followed by chicken. Stir until chicken is fully cooked.
    2. Add coconut milk, chicken stock and red capsicum. Reduce the heat to medium low, cover the pot with lid, and let it simmer until red capsicum is tender, about 10 minutes.
    3. Once the curry is ready, you can serve with jasmine rice or brown rice.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (9)


    Turned out a treat. I added beans, and broccoli as well and finished with some finely chopped young citrus leaves Made it again and a winner with all the family  -  09 Nov 2015


    Altered ingredient amounts. Added sliced sugar snaps and only ca. 150ml chicken stock. Also needed an extra spoonful of curry paste to give it some kick - very nice!  -  26 Aug 2010  (Review from Allrecipes UK & Ireland)


    Although this was a nice red curry, I found the 450mls of chicken stock made it quite watery. Also are there supposed to be two lots of oil in the ingredients?  -  30 Mar 2010  (Review from Allrecipes UK & Ireland)