Thai Red Curry (Matt Dawson)

  • Rating: 2 stars
  • Takes: 10 mins to prepare and 30 mins to cook
  • Serves: 4


  • 2 tbsp – olive oil
  • onions, finely sliced
  • red pepper, deseeded and cut into pieces
  • 3 tbsp – red Thai curry paste
  • chicken breasts, cut into bite sized pieces
  • 400ml can – coconut milk
  • 150ml (¼pt) – vegetable stock
  • 1 tbsp – nam pla (fish sauce)
  • handful – fresh coriander leaves, roughly chopped


Heat a large frying pan, add the oil, followed by the onions and red pepper and cook until soft but not brown.
Add the curry paste and stir fry for 2-3 minutes.
Next add the diced chicken and cook stirring until the chicken has changed colour and is sealed. This will take about 5 minutes.
Pour in the coconut milk and half the stock and the fish sauce.
Bring the mixture up to a simmer, and continue to cook for approximately 20 minutes until the chicken is cooked through. Depending on the thickness of the sauce you may need to add a little more stock. Alternatively, you can go for a fuller coconut cream texture and flavour and use additional coconut milk.
Add the chopped coriander, and serve with your choice of rice.


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