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Thai Red Curry Chicken with Steamed Jasmine Rice

Simple but delicious Thai red curry of chicken, with steamed jasmine rice.

Serves family of 4.

  • Prep

    1 hour

  • Cooking

    30 mins




  • 500g Chicken Thigh sliced quite thickly (1cm wide)
  • 4 Tab store bought red curry paste
  • 2 cloves garlic peeled and sliced
  • 1 nob fresh ginger, sliced
  • 1 lg red onion, peeled and sliced
  • 1 lg carrot sliced into strips approx. 1/2cm wide
  • 150g green beans, tops removed and cut in half
  • 1 red capsicum cut into strips approx. ½ cm wide
  • 1 packet bean sprouts
  • ½ bunch coriander roughly chopped
  • 1 lime
  • 6 Kaffir Lime leaves
  • 400ml chicken stock
  • 600ml coconut cream
  • Fish sauce
  • 1 to 2 cup jasmine rice
  • 1 tsp raw sugar


Step 1

Mix 1 Tab red curry paste with 2 Tab vegetable oil and rub over chicken to marinate. Leave for approx 1 hour.

Step 2

Add carrots and capsicum to chicken and saute in a heavy based saucepan in small batches. Keep sealed chicken aside. Without cleaning the pan, add approx. 2 tab oil and fry the curry paste, garlic, ginger and sliced onion and cook out paste for approx. 2 minutes. Add chicken stock and bring to boil, then add coconut cream, sugar and kaffir lime leaves. Bring back to the boil and turn down to a simmer. Then add chicken and vegetables and cook for approx. 12 minutes until chicken is cooked.

Step 3

Add the juice of 1 lime and adjust seasoning with fish sauce. Once desired seasoning is reached, add ½ of the chopped coriander.


Step 4

Serve on a bed of steamed jasmine rice and top with bean sprouts and remaining coriander.