Thai Red Chicken Curry with Vegetables

    40 minutes

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

    24 people made this

    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 in English (4)


    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


    Just made this and the flavour is delicious. I added different veg (just what I had in the fridge really) mange tout, baby corn, tomatoes and green beans but I would recommend putting the veg in later as it was a bit soft after simmering for 18 mins. Great flavour though.  -  17 Apr 2012  (Review from Allrecipes UK & Ireland)