Spicy Thai Red Curry Chicken

The spicy red thai curry


  1. Boneless chicken (cut into cubes)1/2kg
  2. Unsweetened coconut milk 2/3 cup
  3. Thai red curry paste 2 to 3 tsp
  4. Fish sauce 1tsp
  5. Oil 3tbsp
  6. Salt 1tsp
  7. Crushed black pepper 1/2 tsp
  8. Canned mushrooms 8
  9. Fresh ginger  (finely chopped) 1tbsp
  10. Garlic cloves (finely chopped) 4
  11. Kaffir lime leaves 2
  12. Fresh lemon grass (chopped)  2tbsp
  13. Thai chilies  3
  14.  Water 1/2 cup
  15. Toasted peanuts and coriander leaves for garnish
  • In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.
  • Heat a large wok until very hot.
  • Add Oil and heat until just smoking.
  • Season the chicken with salt and pepper and add it to the wok.
  • Cook over high heat until the chicken is done.
  • Take out the chicken in a plate.
  • In the same wok add the mushrooms and stir-fry over high heat for 2-3 minutes.
  • Stir in the ginger and garlic, kaffir lime leaves and fresh lemon grass, stir-fry for 1 minute.
  • Add the chicken, red curry mixture and the water and bring to a boil.
  • Then put thai chilies.
  • Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked.
  • Take out the curry in a serving bowl and garnish with peanuts and coriander leaves.
  • Serve with boiled rice or steamed rice.

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