Thai Red Chicken Curry with Vegetables

Thai Red Chicken Curry with Vegetables


11 people made this

Thai red chicken curry made easily using curry paste and made healthier with added zucchini and capsicum.


Serves: 2 

  • 2 tablespoons oil
  • 1 onion, chopped
  • 2-3 teaspoons Thai red curry paste
  • 2 cloves garlic, chopped
  • 200ml coconut milk
  • 200ml chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • 1 zucchini sliced
  • 1 red capsicum sliced
  • 1 cup jasmine rice
  • 300g chicken breasts, cut into pieces
  • 2 tablespoons lemon juice
  • 4 large fresh basil leaves

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
  2. Add the curry paste and garlic and cook, stirring, for another minute. Add the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. Add the red capsicum and zucchini, cover with a lid, then reduce the heat to medium and simmer for 10 minutes.
  3. While the curry simmers, start to cook the rice by your preferred method.
  4. Add the chicken to the curry and simmer, covered, for a further 10 minutes, then stir in the lemon juice and basil. Serve with rice.

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Reviews (2)


Cooked this tonight. Doubled the quantity, left out the fish sauce (because I didn't have any...). Substituted zucchini with cauliflower. A big hit with the family! - 06 Jul 2014


Super tasty! - 08 Mar 2013

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