Thai red curry recipe

Skip the takeaway – this classic Thai red curry recipe is simple to make at home. Red peppers and sugar snaps are added alongside the chicken for an extra helping of veg, plus this delicious one-pot dinner is ready in just 30 minutes.

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

  1. Heat the oil in a large frying pan over a medium-high heat and add the onion. Cook for 3 mins, then add the garlic, ginger, lemongrass and red curry paste. Cook for 1 min, then add the red pepper and chicken. Continue to cook for 4-5 mins, stirring occasionally, until the chicken is golden brown.

  2. Pour the coconut milk and chicken stock into the pan. Bring to the boil, then simmer for 5 mins. Add the sugarsnaps and continue cooking for a further 10 mins, until the chicken is cooked through.

  3. Remove the pan from the heat, remove the lemongrass and add the fish sauce. Scatter with coriander and serve with rice.

Ingredients

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Ingredients

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Preparation

  1. Heat the oil in a large frying pan over a medium-high heat and add the onion. Cook for 3 mins, then add the garlic, ginger, lemongrass and red curry paste. Cook for 1 min, then add the red pepper and chicken. Continue to cook for 4-5 mins, stirring occasionally, until the chicken is golden brown.

  2. Pour the coconut milk and chicken stock into the pan. Bring to the boil, then simmer for 5 mins. Add the sugarsnaps and continue cooking for a further 10 mins, until the chicken is cooked through.

  3. Remove the pan from the heat, remove the lemongrass and add the fish sauce. Scatter with coriander and serve with rice.