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Thai Red Chicken Curry


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m


  • 1 tbsp vegetable oil
  • 500g Irvine’s Chicken Breasts, cut into strips
  • 1 large onion, quartered
  • 2 garlic cloves, finely chopped
  • 1 red pepper, deseeded and sliced
  • 300g green beans
  • 1 stalk fresh lemon grass, bashed with a rolling pin
  • 2 tsps fresh ginger, grated
  • 165ml coconut milk
  • 150ml chicken stock
  • 2 tbsps Thai red curry paste
  • 1 tbsp fish sauce or light soy sauce


Step 1

Heat the oil in a wok or large frying pan and add the Irvine’s Chicken Breasts. Cook over a medium-high heat for 4-5 minutes, stirring occasionally, until the chicken is sealed and browned.

Step 2

Add the onion and garlic and cook for a further 2 minutes.

Step 3

Add the red pepper, green beans, lemon grass, ginger, coconut milk, chicken stock and red curry paste.

Step 4

Stir in the fish sauce or soy sauce and coriander.

Step 5

Bring to the boil, then reduce the heat and simmer for 20-25 minutes, until the chicken is cooked, cutting into a thick chunk to check it is cooked through. Remove the lemon grass from the sauce.

Step 6

Serve, garnished with more fresh coriander and accompanied by boiled or steamed rice or noodles. If you like things a bit spicier, you could add some sliced red chilli when serving.

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