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Cooking With Lois – Thai Red Curry

ThaiRed Curry

Who wants to have a bash at their own Thai Red Curry!

Putting the extra effort in and making your own paste will definitely pay off……



Thai Red Paste

2 lemongrass stalks or 2tsp paste (Trim the ends and remove tough outer leaves)

Packet of coriander

1 red chilli (seeds removed)

2 garlic cloves

2 jarred red peppers In oil

4 Keffir lime leaves (fresh, dried or frozen)

1 heaped tbsp tomato purée

1 tbsp fish sauce

2 tbsp soy sauce

1 tsp sesame oil

2cm piece of fresh ginger or use paste



4 chicken breasts, chopped in to bite size pieces

1 x 400g tin of coconut milk

Selection of veg – courgette and mangetout work well


ThaiRed CurryPan


*Blitz all the paste ingredients together in a food processor.

*heat the paste in a large frying pan for a couple of minutes and then add the chicken .

*cook chicken until 3/4 cooked through , then add the coconut milk and chopped veg

*simmer gently for 5-10 minutes until the chicken is fully cooked and veg tender

*serve with rice 



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