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30 Minute Red Thai Curry

by Helen
Quick Healthy Thai Red Curry Recipe

This red thai curry recipe is quick to make and completely from scratch.

Thai curry is one of those dinners I always really enjoy – but have never found a supermarket paste which I like.

This recipe includes making a Thai Red Curry paste from scratch – perfect for mid-week dinners. I have made the ingredients simple to find in a supermarket – this is a super delicious, healthy dinner the whole family will enjoy. 

The creamy coconut sauce is rich and punchy – I love to serve this red Thai curry with white rice, spring onion and fresh coriander.

How to make quick Red Thai Curry from scratch

Scroll down for recipe card and ingredient list

1. Prepare the paste ingredients 

2. Add to the blender (just the zest and juice of the lime, not the whole thing) 

3. Blend until smooth 

4. Chop the onion, peppers and chicken breasts

5. Heat oil in a large, non-stick pan

6. Add the onion and cook for 3 minutes on medium/low heat – stirring often

7. Then add the ground cumin and coriander

8. Stir and cook for 1 minute

9. Then add the sliced chicken and turn the heat to medium / high

10. Cook the chicken for 5 minutes, until browning on each side 

11. Then add the prepared paste and stir to coat the chicken

12. Cook for 2 minutes, stirring often 

13. Then add the peppers and cook for 1 minute

14. Pour in the coconut milk

15. Stir 

16. Add the paprika 

17. Stir, then turn the heat down to low and simmer for 10 minutes before serving with fresh spring onion and rice 

Yield: 4 People

Quick Red Thai Curry

Quick Healthy Thai Red Curry Recipe

This red thai curry recipe is super quick to make completely from scratch.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 Chilli
  • 1 Lime
  • 1 Tbsp Fresh or Frozen Lemongrass
  • 4 Coriander Stems
  • 2 Garlic Cloves
  • 1cm Ginger
  • 4 Chicken Breasts
  • 2 Red Peppers
  • 1 Onion
  • 1 Tsp Oil
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 400ml Tin Coconut Milk
  • 1 Tsp Paprika

To Serve (Optional)

  • Spring Onion
  • Rice

Instructions

  1. Deseed the chilli
  2. Zest and juice the lime
  3. Add the deseeded chilli, zest and juice, coriander stems, peeled garlic cloves & ginger to a blender and blitz until smooth (I use my nutribullet)
  4. Slice the chicken breasts into bite-sized pieces
  5. Chop the onion and pepper into strips
  6. Heat oil in a large, non-stick pan
  7. Add the onion and cook on low for a couple of minutes
  8. Add the ground cumin and coriander and cook for 1 minute
  9. Add the chicken, stir and cook for 5 minutes, on medium heat, until browned on each side
  10. Add the paste you made - stir and cook for 2 minutes
  11. Add the peppers, cook for 1 minute
  12. Pour in the coconut milk and stir
  13. Then add the paprika, stir and turn the heat down - simmering for 10 minutes
  14. Once chicken is cooked through, serve with fresh spring onion and rice (Optional)

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