Thai red chicken curry

Recipe from: 16 August 2010

Ingredients 15
Servings 4
Time 15 mins


  • 15
    olive oil
  • 1
    onion, sliced
  • 1
    brinjal, chopped
  • 1
    red pepper, sliced
  • 30
    Thai red curry paste
  • 4
    skinless chicken breasts, sliced
  • 15
    Maggi chilli sauce
  • 1
    can Nestlé Ideal Lite Evaporated Milk
  • 1/2
    can light coconut milk
  • 15
    fish sauce
  • 15
    lemon juice
  • 1/2
  • 1
    handful fresh coriander, washed and stalks removed
  • salt and pepper to taste
  • cooked rice to serve


8 mins
Heat oil in a pan, add onion, brinjal and red pepper and cook for 2 minutes.
Add curry paste and chicken, and cook for a further 2 minutes, or until browned.
Combine Chilli Sauce, evaporated milk, coconut milk, fish sauce and lemon juice together, add to the pan and bring to the boil, stirring. 
Add peas and coriander leaves, turn pan down and simmer curry for 2 minutes.
Season to taste (adding more chilli sauce if a hotter curry is preferred).
Served with cooked rice.



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