Thai Red Chicken Curry

Submitted by Suscha Benson

Thai Red Chicken Curry

5 from 1 vote
Serving: 4
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes


  • 3 Table spoons Red Curry Paste
  • 1 Table spoon Peanut Oil
  • 80 gram Brown Sugar
  • 100 ml Fish Sauce
  • 4 Kaffir Lime leaves (crumpled)
  • 1 Tin Coconut Milk
  • 500ml Chicken Stock
  • 500 gram Diced Chicken Thigh
  • 1 Can Bamboo Shoots
  • 1 Zucchini Halved and sliced
  • 1 Cup Frozen Peas
  • 1 Cup Cherry Tomatoes - whole


  • Heat Curry Paste in slow cooker on High - add peanut oil. Let it heat for 10 mins while you prepare some other ingredients.
  • Add Brown Sugar, Fish Sauce, Coconut milk, Chicken Stock and Kaffir Lime leaves. Stir to combine.
  • Add diced chicken and Bamboo shoots. Cook for 50 minutes to 1 hour on high.
  • Add zucchini, cherry tomatoes and peas (and any other veg you want). Cook for a further 20-30 minutes on high until the veg is cooked through.
  • Serve with steamed Jasmine rice and garnish with fresh coriander and Thai Basil.
  • Enjoy! 🙂
  • **This is a thin curry**

1 thought on “Thai Red Chicken Curry”

  1. 5 stars
    This was a great Thai Red Curry. I swapped the bamboo shoots, cheery tomatoes, and frozen peas for mushrooms and capsicum and added extra chicken. Other than that I stuck to the recipe. Will definitely make again. Thanks

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