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Thai red curry


Serves 4

  • 1 tbsp vegetable oil
  • 450g (1lb) skinless chicken fillets, diced
  • 1 large onion, sliced thinly
  • 2 garlic cloves, crushed
  • 60g (2oz) mushrooms, sliced 1 red chilli, deseeded and sliced thinly
  • 1 stalk fresh lemongrass, bashed with a rolling pin
  • 2 tsp fresh ginger, grated
  • 165ml coconut milk
  • 1 chicken stock cube, dissolved in 150ml (¼ pint) hot water or 150ml (¼ pint) chicken stock
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce or light soy sauce
  • 8 basil leaves to garnish


1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5minutes, stirring occasionally, until the chicken is sealed and browned. Add the onion, garlic and mushrooms and cook for a further 2 minutes.

2. Add the chilli, lemongrass, ginger, coconut milk, chicken stock and red curry paste. Stir in the fish or soy sauce.

3. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, until the chicken is cooked through. Remove the lemongrass from the sauce.

4. Serve, garnished with basil and accompanied by boiled or steamed rice.