Description
Jamie Oliver’s Thai Red Curry Chicken is a creamy and mildly spicy dish made with tender chicken pieces cooked in a fragrant Thai red curry sauce, complemented by coconut milk and fresh herbs.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (sliced)
- 2 tablespoons vegetable oil
- 1 onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 thumb-sized piece of ginger (grated)
- 2 tablespoons Thai red curry paste
- 400ml coconut milk
- 200ml chicken stock
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 red chili (sliced, optional)
- 100g baby corn (halved)
- Handful of fresh basil or coriander (chopped)
- Salt and pepper (to taste)
Instructions
Step 1: Prepare the Base
- Heat vegetable oil in a large pan over medium heat.
- Add sliced onions, garlic, and grated ginger, sautéing until soft and aromatic.
- Stir in Thai red curry paste and cook for another minute to release the flavors.
Step 2: Cook the Chicken
- Add sliced chicken breasts to the pan and stir to coat in the curry paste.
- Cook for 5-7 minutes until the chicken starts to brown.
Step 3: Build the Curry Sauce
- Pour in coconut milk and chicken stock, stirring well to combine.
- Add fish sauce, lime juice, sugar, and chili (if using) for extra flavor depth.
Step 4: Add Vegetables and Simmer
- Stir in sliced bell peppers and baby corn.
- Allow the curry to simmer for 10-15 minutes, letting the flavors develop.
- Adjust seasoning with salt and pepper as needed.
Step 5: Final Touches
- Garnish with fresh basil or coriander before serving.
- Serve hot with steamed rice or noodles.