Thai red chicken curry

Thai red chicken curry



  • 3 tbsp peanut oil
  • 500g chicken thigh fillets, diced
  • 2 tbsp red curry paste
  • 400ml coconut cream
  • 2tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup water
  • 2 baby eggplants, sliced
  • 1/2 red capsicum, sliced
  • 1/2 green capsicum, sliced
  • 20 green beans, sliced
  • 1 cup bean sprouts


In a pan, fry the diced chicken in hot peanut oil to seal and add curry paste.

Fry for 2 minutes and add the coconut cream, brown sugar and fish sauce.

Add 1 cup of water and bring to a slow simmer.

Toss in all the vegetables except for the bean sprouts. Simmer for 10 minutes.

Stir in bean sprouts just before serving.


  • This is a little smoother than a green curry. It seams to highlight the flavours of the vegetables better. Even my children will have this curry.
  • You can make it spicier by adding an extra tablespoon of curry paste and some sliced red chillies.
  • I like to serve this with steamed jasmine rice alongside a plate of Thai fishcakes.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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