Riverford Wicked Leeks
Thai chicken curry recipe image

Print Thai chicken curry

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


  1. Mix the diced chicken with the curry paste and leave to marinate for an hour.
  2. In a hot pan, quickly fry the chicken for 3-4 minutes, then add the coconut milk, veg stock, sugar and fish sauce.
  3. Bring to a simmer and cook gently for 15 minutes.
  4. The whole dish can be lifted by a garnish or sprinkling of chopped coriander leaves and toasted cashew nuts.
want to cook with fresh ingredients? try one of our award winning veg boxes