Enjoy our delicious 30 minute Red Thai Chicken Curry recipe, which you can cook in just one pan (meaning less washing up).
Thai Red Chicken Curry Recipe
Making a decent curry isn’t that complicated, and you can make restaurant-quality food at home in next to no time.
This delicious curry will be cooked in around 30 minutes – far quicker than it takes to get a takeaway delivered! And far cheaper!
Just wait to smell how amazing your house is when you cook this!!
Plus, this incorporates one of my favourite ways to cook – using just one pan which means less washing up too.
Red Thai curry paste
You can buy a pre-made curry paste, but I think that defeats the purpose. And why bother, when it’s so easy to make it yourself.
It’s simply a matter of popping ingredients, many of which you’ve likely got into your store cupboard, into a blender and whizz it up!
You can also make extra up to save for another time.
Store homemade curry paste in a glass jar in the fridge for up to a month. If you want to freeze it instead, portion the paste (3 tablespoon per portion) and freeze individually in containers for up to three months.
Keffir lime leaves
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Kaffir lime leaves give a very distinctive earthy and citrus flavour. It can be hard to find, and I know that it’s not an ingredient that comes up on every other recipe. You likely won’t have some lurking in the back of your store cupboard!
Using keffir lime leaves is not totally necessary so don’t worry about scouring the shops looking for them (although you can pick them up on Amazon cheaply enough). However, there is no direct substitute.
I would say that it’s worth trying this Red Thai curry once without the keffir lime leaves, fall in love with our recipe and realise you’ll want to make this dish all the time. At this point, look to invest in some leaves as you’ll use them regularly.
What's the difference between Thai red and green curry?
Both curries start with a similar base. You’ll use coconut, spices and a curry paste.
However, the difference between a red Thai and green Thai curry is the colour of the chilli you use.
For a red Thai curry, you use red chillies to make the curry paste and (can you guess?) green chillies are used for a green Thai curry.
The green curry also gets its colour from coriander.
Both curries have very distinct flavours though, with the red Thai curry being spicier (but not over the top spicy) than the green.
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Red Thai Chicken Curry Recipe - £1.69 per serving
Ingredients
Red Thai curry paste
- 3 garlic cloves (3p)
- 1 fresh red chilli deseeded (20p)
- 1 inch fresh ginger (2p)
- bunch of fresh coriander (free - see note)
- 1 tablespoon paprika (24p)
- 1 tablespoon cumin (30p)
- 2 tablespoon lime juice (10p)
- 1 teaspoon brown sugar (3p)
Red Thai Chicken Curry
- 650 g chicken breast sliced (£3.80)
- 1 onion roughly chopped (10p)
- 2 peppers one red, one green, sliced (34p)
- Handful of green beans (35p)
- 300 ml chicken stock (5p)
- 400 g tin coconut milk (90p)
- 3 keffir lime leaves (optional – see note below) (5p)
- 1 tablespoon paprika (24p)
Instructions
Red Thai curry paste
- In a blender put the garlic, chilli, ginger, coriander, 1 tablespoon paprika, cumin, lime juice and sugar and blend. You may want to add a little of the stock to make a paste. Pour half of this over your sliced chicken and leave in the fridge for about 30 mins – 1 hour.
Red Thai Chicken Curry
- In a non-stick pan fry the chicken, cooking for about 5 minutes until it’s slightly brown. Remove the chicken from the pan and set to one side.
- In the same pan, fry the onion for about 4 minutes until browned, then add the peppers and green beans for 3 minutes.
- Add in the remainder of the stock, coconut milk, lime leaves, 1 tablespoon paprika, and the marinated chicken and cook for approximately 15 minutes or until the chicken is cooked through.
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