Want a quick but satisfying meal idea? This flavoursome Thai curry just needs hot sticky rice garnished with coriander to complete it. This Thai curry recipe uses boneless chicken breasts to offer vital protein in this tasty meal. With red Thai curry paste, fish sauce and groundnut oil to flavour this dish along with lime, it will soon become a family favourite. Coconut milk is what gives this dish a really creamy texture too. This recipe serves four people, so it’s great to serve up to feed the whole family or if you want a quirky dinner party recipe. Plus, as it only takes 35 minutes to cook, it’s a great dish to whip up when you’re in a hurry. Try it this week and you’ll not be disappointed.
- 1tbsp groundnut oil
- 6 skinless, boneless chicken breasts, cubed
- 2 small red onions, cut into thin wedges
- 3tbsp Thai red curry paste
- 2 x 400ml cans coconut milk (you can choose the low-fat version if preferred)
- 250g (9oz) fine green beans, trimmed
- 1 lime, zest and juice
- 2tbsp Thai fish sauce
- 8tbsp chopped fresh coriander
To make this chicken curry, heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 mins until golden. Add the onion and cook for 5 mins until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.
Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.
Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and coriander just before you’re ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.
Top tip for making Thai red chicken curry
To keep the flavours really fresh for any late arrivals, add the coriander and a squeeze of lime to each bowl as you serve it.