Thai Chicken Red Curry

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Delicious with steamed jasmine rice or egg noodles
Preparation time10 minutes
Cooking time10 minutes


  • 1 tablespoon vegetable oil
  • 1 onion, cut into thin wedges
  • 2-3 tablespoons red curry paste
  • 1 x 400ml can coconut milk
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce
  • 750g chicken breast fillet, sliced thinly
  • 1 red capsicum, deseeded and sliced
  • 230g can bamboo shoots, rinsed, drained
  • 100g sugar snap peas
  • Coriander leaves, to serve


  1. Heat oil in a wok over high heat, add onion and cook 1-2 minutes, stirring frequently or until softened.
  2. Add red curry paste and cook 1 minute. Reduce heat to medium and stir in coconut milk, sugar and fish sauce.
  3. Add chicken and capsicum and simmer for about 3 minutes or until chicken is almost cooked. Stir through bamboo shoots and sugar snap peas and simmer a further 1-2 minutes.
  4. Serve hot, sprinkled with fresh coriander leaves.