Riverford Wicked Leeks
Red Thai curry recipe image

Print Red Thai curry

This fragrant Thai chicken curry makes a delectable dinner. If you have more time, try making your own red Thai curry paste – Thai pastes abound, but there is nothing like making your own: you just can’t replicate the fresh, zesty fragrance of kaffir lime leaves and lemongrass when it’s been in a long life, pasteurised jar. Eat with boiled or steamed white rice, greens and a good handful of coriander if you have some around.


  • for the paste:
  • 1 tsp each of coriander seeds, cumin seeds, white peppercorns & salt
  • 3 garlic cloves, chopped
  • 2 fresh lime leaves (or 4 freeze dried)
  • 1 stick fresh lemongrass, finely chopped
  • 4cm fresh ginger (or galangal), finely chopped
  • 3 fresh red chillies, deseeded & chopped
  • 1 tsp shrimp paste (or 2 of fish sauce)
  • for the curry:
  • 600g skinless chicken breast, cut into large dice
  • 275ml coconut milk
  • 275ml chicken stock
  • Lemongrass stick, finely sliced lengthways
  • 2 lime leaves
  • 2 tbsp fish sauce
  • 2 tsp sugar (ideally palm sugar)
  • 3 tbsp broken cashew nuts, toasted in a dry frying pan
  • Handful fresh coriander, chopped


  1. First make the paste: Grind the spices and salt together in a mortar. Transfer to a food processor and add the rest of the ingredients, blend to a coarse paste.
  2. For the curry, mix the curry paste with the chicken. Next, warm the coconut milk, stock, lemongrass, lime leaves, fish sauce and sugar in a small saucepan. Set aside to infuse for 20 minutes.
  3. Brown the chicken in a deep frying pan for 5 minutes, sieve the liquid into the pan and simmer for 15 minutes. Serve garnished with the nuts and coriander.
want to cook with fresh ingredients? try one of our award winning veg boxes