Creamy Thai red chicken curry

in Recipes
15 mins

This creamy red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables.


  • 600g (3 cup) jasmine rice
  • 1 lb chicken stir-fry strips
  • 2 cups of sliced red and yellow bell pepper
  • 1 large potato peeled, cubed and cooked
  • 1/4 cup vegetable oil
  • 2/3 cup Thai Red Curry Paste
  • 1/4 cup fish sauce
  • 1/4 cup peanut butter
  • 1 tbsp sugar or palm sugar
  • 1 cup coconut milk
  • 1 red chili
  • 1 tbsp each chopped mint and basil


  1. Cook rice according to the packet instructions
  2. Heat up your wok. Add oil. Pour in curry paste and cook for 2 minutes, stir often.
  3. Add the chicken and stir-fry for 2 minutes or until just cooked through and brown.
  4. Add the fish sauce, peanut butter, sugar, chili, coconut milk. Bring to a simmer and cook for 2 minutes.
  5. Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce.
  6. Remove from heat and stir through chopped mint and basil.
  7. Spoon the rice onto serving plates and top with the chicken curry.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.


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