Thai chicken curry

Name: Thai chicken curry
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 1 tbsp fish sauce; 400 ml coconut milk; 1 red pepper (seeded and cut into chunks); 3-4 tbsp red or green curry paste; 300 g boneless skinless chicken breasts (cut into bite size pieces); 1 tsp light muscovado sugar; 3 dried kaffir lime leaves (optional, shredded); 120 g bamboo shoots (drained weight); 150 g green beans (trimmed); Rice (to serve)

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Quick and easy to make this Thai chicken curry makes a great after work meal as it can be cooked and on the table in about 30 minutes. I've used chicken breasts but for a more economical variation could use skinned and boned chicken thighs.

By: Recipesmadeeasy (via Recipesmadeeasy)

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 15 mins

Yields: 4

Instructions

Heat the oil in a wok or large non-stick frying pan and add the curry paste and cook stirring constantly for 1 minute or until the aromas are released.
Stir in half the coconut milk and cook over a high heat for 2–3 minutes stirring frequently until reduced and thickened slightly.
Add the chicken and cook for a few minutes until he chicken is no longer pink.