Description
Jamie Oliver’s Thai Red Chicken Curry (30-Minute Meals) is a quick and delicious version of the classic Thai red curry. It features chicken simmered in a rich, spiced coconut sauce with fresh vegetables, making it a hearty and satisfying meal that’s perfect for weeknights.
Ingredients
For the Red Curry Paste (Homemade Option):
A fresh, homemade curry paste enhances the depth of flavor.
-
- 2 dried red chilies (soaked in warm water)
-
- 1 stalk lemongrass (white part only, finely chopped)
-
- 3 cloves garlic
-
- 1-inch piece of ginger (grated)
-
- 2 kaffir lime leaves (finely chopped)
-
- 1 teaspoon ground coriander
-
- 1 teaspoon ground cumin
-
- 1 teaspoon smoked paprika
-
- 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
-
- Juice of 1 lime
-
- 1 tablespoon olive oil or coconut oil
Alternative: Use 3 tablespoons of store-bought Thai red curry paste if short on time.
For the Curry:
A combination of chicken and vegetables adds texture and flavor.
-
- 500g boneless, skinless chicken thighs (sliced into strips)
-
- 1 tablespoon vegetable oil
-
- 1 onion (thinly sliced)
-
- 1 red bell pepper (sliced)
-
- 100g sugar snap peas or baby corn
-
- 1 can (400ml) coconut milk
-
- 250ml chicken stock
-
- 1 tablespoon fish sauce
-
- 1 teaspoon brown sugar
-
- Juice of ½ lime
For Garnish and Serving:
Fresh toppings add extra brightness to the dish.
-
- Fresh coriander leaves
-
- Sliced red chili (optional)
-
- Steamed jasmine rice
-
- Lime wedges
Instructions
Step 1: Make the Red Curry Paste (If Using Homemade)
A homemade paste gives the curry a fresher, more aromatic taste.
-
- In a food processor, blend soaked chilies, lemongrass, garlic, ginger, kaffir lime leaves, ground coriander, cumin, smoked paprika, fish sauce, lime juice, and olive oil.
-
- Blend until smooth, adding a splash of water if needed.
Step 2: Sauté the Aromatics
Cooking the paste first releases its full depth of flavor.
-
- Heat vegetable oil in a large pan over medium heat.
-
- Add the red curry paste (homemade or store-bought) and cook for 1-2 minutes until fragrant.
-
- Stir in sliced onions and cook for another 2 minutes.
Step 3: Cook the Chicken
Searing the chicken before simmering locks in flavor.
-
- Add sliced chicken to the pan and stir well to coat in the curry paste.
-
- Cook for 5 minutes, stirring occasionally, until lightly browned.
Step 4: Build the Curry Sauce
A creamy, rich sauce brings everything together.
-
- Pour in coconut milk and chicken stock, stirring well to combine.
-
- Add fish sauce, brown sugar, and lime juice for a balanced flavor.
-
- Bring to a gentle simmer.
Step 5: Add Vegetables and Simmer
Vegetables add crunch and freshness to the dish.
-
- Stir in red bell peppers and sugar snap peas (or baby corn).
-
- Let the curry simmer uncovered for 8-10 minutes, allowing the flavors to meld.
Step 6: Serve and Garnish
Final touches elevate the dish’s taste and presentation.
-
- Sprinkle with fresh coriander leaves and sliced red chili.
-
- Serve hot with steamed jasmine rice and lime wedges.