Pic of Thai chicken curry

Thai chicken curry

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Meat mains

Thai chicken curry

Main Serves 2 1h 20 min
This fragrant 20-minute Thai chicken curry makes a delectable midweek dinner. If you have more time, try making your own red Thai curry paste – you'll be astonished at the difference. Eat it with boiled or steamed white rice, and a good handful of coriander if you have some around.


  • 300g diced chicken
  • 2 tbsp red Thai curry paste
  • 75ml coconut milk
  • 75ml veg stock
  • 1-2 tbsp palm or light brown sugar
  • 1-2 tbsp fish sauce
  • fresh coriander, chopped (optional)
  • cashew nuts, toasted (optional


Prep time: 1h
Cooking time: 20 min
  • Step 1

    Mix the diced chicken with the curry paste and leave to marinate for an hour.
  • Step 2

    In a hot pan, quickly fry the chicken for 3-4 minutes, then add the coconut milk, veg stock, sugar and fish sauce.
  • Step 3

    Bring to a simmer and cook gently for 15 minutes.
  • Step 4

    The whole dish can be lifted by a garnish or sprinkling of chopped coriander leaves and toasted cashew nuts.

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