Thai red chicken curry

The flavours of a beautiful Thai curry, all in under 20 minutes, and all in one pot.
Thai red chicken curry and noodles recipe

Recipe from: 20 November 2012
Preparation time: 10 min
Cooking time: 15 min


  • 1
    olive oil
  • 2
    skinless chicken breasts, 1cm slices
  • 1-2
    Thai red curry paste
  • 400
    coconut milk
  • 1
    red pepper, de-seeded and cut into slivers
  • 1/2
    snap peas, halved lengthways, or green peas
  • 1
    fish sauce
  • Squeeze of lime juice
  • Handful fresh basil , chopped
  • 200
    pre-cooked package of egg noodles
Servings: Change Serving


In a medium sized pot on medium-high heat, cook the red curry paste in the olive oil until fragrant, 2-3 minutes. Add in the coconut milk and allow it to come to a strong simmer.

Add in the chicken, turn the heat down to medium, place the lid on and leave to cook for 6 minutes, or until the chicken is cooked through. Add in the noodles, red pepper, snap peas, fish sauce and lime juice, stir through and remove the pot from the heat.

Serve immediately with a sprinkling of fresh basil or coriander.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


Read more on: thai  |  recipe

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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