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Member recipe

Thai Red Chicken Curry

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Cooking time

Prep: 10 minutes Cook: 35 minutes

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Serves 4

Delicious and fragrant- Serve with rice, Jasmine rice goes really well!

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  • 500g chicken breast, diced
  • 1 large onion
  • 2 red peppers
  • 400ml light coconut milk
  • 1 stalk lemon grass
  • 2 teaspoons fresh ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons thai red curry paste
  • 2 tablespoons coriander
  • 2 garlic cloves
  • 1 chicken or vegetable stock cube dissolved in 150ml water
  • splash of olive oil


  1. Heat oil in wok or large saucepan, add diced chicken and cook for 4-5 mins or until lightly browned and sealed. Add the garlic and onion and cool for a further 2-3 mins.

  2. Add the ginger, coconut milk, lemon grass stalk, red curry paste. Stir in the soy sauce and coriander. Gradually add the chicken stock.

  3. Bring to the boil, then turn to low heat and simmer for 25 mins, until sauce has reduced a little and chicken is cooked thoroughly. Remove lemon grass.

  4. Serve with boiled rice

Comments, questions and tips

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7th Dec, 2017
Thank you for the recipe. Beware of adding too much stock - I always make that mistake! Nothing wrong with the recipe though, I tripled everything and made a huge batch of curry and it was lovely. But unusual, but I find rolling up whole grain wraps and tearing them into small pieces is a great accompaniment in between mouthfuls.
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