Skip the takeaway and make this delicious Thai Red Curry at home instead! It’s full of fresh veggies, tender chicken, and that gorgeous creamy coconut sauce we all love. It’s healthier, lighter on the wallet, and honestly just as satisfying as ordering in, plus you know exactly what’s going into it
Thai Red Chicken Curry
Serves 4
Ingredients
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6-8 boneless chicken thighs, chopped
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2 cups mushrooms, quartered
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1 large carrot (or 2 small), thinly sliced
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1 white onion, diced
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1 pak choi
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1 tbsp fresh garlic, minced
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1 tbsp fresh ginger, minced
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1.5 tbsp Thai red curry paste ( add more if you like it spicy)
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1 tbsp fish sauce
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1 tsp sugar
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1 tin 400ml coconut milk
- 400ml vegetable or chicken stock
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Oil for cooking
- Juice of ½ lime ( optional)
Method
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Prep the veg: Dice the onion, mince the garlic and ginger, and wash and peel the carrots and slice thinly. Quarter the mushrooms.
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Prep the pak choi: Separate the stalks and wash well. Chop the white stalks into chunks and roughly chop the green leaves, keeping them separate (they cook at different times).
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Cook the chicken: Heat oil in a large wok or deep pan. Add the chicken pieces and cook until browned on both sides. Remove and set aside.
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Build the flavour: In the same pan, add the onion, garlic, and ginger. Sauté for 2–3 minutes. Stir in the curry paste and cook for 1–2 minutes until fragrant.
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Make the sauce: Pour in the vegetable stock and add the carrots. Let it bubble for 2–3 minutes. Reduce the heat, then add the coconut milk, fish sauce, and sugar.
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Simmer: Add the mushrooms and return the chicken to the pan. Simmer gently for 10–12 minutes until the chicken is cooked through.
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Add the pak choi: Stir in the white stalks first and cook for 2–3 minutes. Then add the green leaves for the final 1 minutes until just wilted.
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Finish: Squeeze in the lime juice, taste, and adjust seasoning if needed.
Serve with steamed rice… and enjoy your homemade takeaway night.