First posted: Dec 6, 2012

Speedy Thai Chicken Curry


And it’s not just any Thai Chicken Curry, it’s all the kick-ass flavours of a beautifully fragrant Thai red curry, all in under 20 minutes, and all. in. one. pot. Noodles, the works. Give it a whirl.



Cooks in:        Serves:2

  • 1 Tbsp olive oil
  • 2 chicken skinless chicken breasts, cut into 1cm slices
  • 1-2 Tbsp thai red curry paste
  • 1 x 400ml coconut milk
  • 1 red pepper, de-seeded and cut into slivers
  • 1/2 cup snap peas, halved lengthways, or simple frozen green peas
  • 1 Tbsp fish sauce
  • Squeeze of lime juice
  • Handful fresh basil (or coriander), roughly chopped
  • 200g pre-cooked package of egg noodles

What to do

1. In a medium sized pot on medium-high heat, cook the red curry paste in the olive oil until fragrant, 2-3 minutes. Add in the coconut milk and allow it to come to a strong simmer.

2. Add in the chicken, turn the heat down to medium, place the lid on and leave to cook for 6 minutes, or until the chicken is cooked through. Add in the noodles, red pepper, snap peas, fish sauce and lime juice, stir through and remove the pot from the heat.

3. Serve immediately with a sprinkling of fresh basil or coriander.

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