Thai chicken curry

Thai chicken curry

Quick and easy to make this Thai chicken curry makes a great after work meal as it can be cooked and on the table in about 30 minutes. I've used chicken breasts but for a more economical variation could use skinned and boned chicken thighs.
Course Main meal – Chicken
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Jacqueline Bellefontaine


  • 1 tbsp rapeseed oil
  • 3-4 tbsp red or green curry paste
  • 400 ml coconut milk
  • 300 g boneless skinless chicken breasts cut into bite size pieces
  • 1 tbsp fish sauce
  • 1 tsp light muscovado sugar
  • 3 dried kaffir lime leaves optional, shredded
  • 120 g bamboo shoots drained weight
  • 1 red pepper seeded and cut into chunks
  • 150 g green beans trimmed
  • Rice to serve


  • Heat the oil in a wok or large non-stick frying pan and add the curry paste and cook stirring constantly for 1 minute or until the aromas are released.
  • Stir in half the coconut milk and cook over a high heat for 2–3 minutes stirring frequently until reduced and thickened slightly.
  • Add the chicken and cook for a few minutes until he chicken is no longer pink.
  • Stir in the fish sauce, sugar, lime leaves and the remaining coconut milk and bring to a gentle simmer.
  • Add the beans, peppers and bamboo shoots and cook for about 5 minutes until the beans are just tender.
  • Serve with rice.


Not suitable for freezing.