Thai Red Chicken Curry with Hidden Veg
From the Takeaway section of SkinnyAsia 2.
If you love our Very Thai Green Chicken Curry from SkinnyAsia, this is the rich, red curry version you’ve been waiting for.
Our Thai Red Chicken Curry with Hidden Veg has all the fragrant Thai flavours you want in a red curry, with chicken simmered in a creamy coconut sauce flavoured with lemongrass, makrut lime, ginger, chilli and Thai basil.
And just like our much-loved green curry, we’ve snuck in plenty of vegetables. Red capsicum and zucchini are cooked and blended right into the sauce, making it a great option for families who aren’t always keen on visible veg.
Make the Thai red curry paste from scratch as part of the recipe, or save time with a batch of our Thai Red Curry Paste from SkinnyAsia 1 or SkinnyAsia 2.
What’s Hidden in the Sauce?
The creamy red curry sauce has red capsicum and zucchini blended right through it.
Once cooked and blended with the curry paste, coconut cream and seasonings, you get a smooth sauce without obvious chunks of vegetables.
You can also add snow peas or other quick-cooking Asian vegetables during the final few minutes if you’d like even more veg.
What ingredients you will need
The full recipe, quantities and method are in SkinnyAsia 2, but here’s a look at some of the key ingredients:
- Chicken thigh
- Light coconut cream
- Red capsicum
- Zucchini
- Fresh lime
- Thai basil
- Fish sauce or vegan fish sauce
- Soy sauce, tamari or coconut aminos
- Skinnymixers Chicken Stock Concentrate
Making the curry paste from scratch? You’ll also use ingredients including:
- Shallot – the little brown/purple onion shallots
- Garlic
- Ginger
- Lemongrass – fresh or in a paste
- Roasted shrimp paste or shrimp past – check variations for seafood free
- Coriander
- Dried Red chillies – the smaller they are the hotter they will be! We’ve found the Madame Wong one from Coles to be extremely hot – so go easy.
- Makrut lime leaf
- Cumin and coriander seeds
- Turmeric
Or use a portion of our Red Curry Paste from SkinnyAsia 2 and adjust it to your preferred heat level.
How Spicy is Thai Red Chicken Curry?
You can easily adjust the heat to suit your family.
For a milder curry, deseed the chillies and use larger red chillies, which are generally milder than small chillies.
If using fresh red chillies for the homemade curry paste, try roasting them under a hot grill until lightly charred first.
And if you like your curry hot, you can always add sliced fresh chilli when serving.
Dietary & Recipe Variations
Like many Skinnymixers recipes, Thai Red Chicken Curry with Hidden Veg can be adapted to suit different dietary needs.
LOW CARB
Use a compliant sugar.
SUPER SKINNY
Use chicken breast instead of thigh and add it during the final 8 minutes of cooking.
PALEO
Use compliant curry paste and sauces.
VEGETARIAN
Swap the shrimp paste and fish sauce for the suggested vegetarian alternatives, use Vegetable Stock Concentrate and replace the chicken with pressed firm tofu and quick-cooking vegetables.
LOW FODMAP
We’ve included swaps for the garlic and shallot, plus garlic-infused olive oil, compliant Stock Concentrate and an adjustment to the chilli.
HALVED / DOUBLED
The curry can be halved with a shorter final cooking time. For a double batch, use the conventional method.
Can I Make it in the Slow Cooker?
Yes!
For the slow cooker variation, increase the chicken thigh to 1 kg.
Prepare and blend the curry sauce first, then transfer it to the slow cooker with the chicken and cook on low for 4-5 hours. The remaining coconut cream is stirred through towards the end.
It’s a great option if you want to get dinner organised earlier in the day.
What to Serve with Thai Red Chicken Curry
Serve your curry with steamed rice or cauliflower rice, then finish with plenty of fresh Thai basil and sliced red chilli.
You can also add snow peas or other quick-cooking Asian vegetables during the last few minutes for extra crunch and colour.
Love Our Very Thai Green Chicken Curry?
If Very Thai Green Chicken Curry from SkinnyAsia is already a regular at your place, make sure this one is on your list when you get SkinnyAsia 2.
It follows a similar family-friendly idea, with hidden vegetables blended into a creamy Thai curry sauce, but this time we’re heading down the fragrant red curry path.
Method Variations
For this recipe we have cooking methods for:
✔️ Thermo cooker
✔️ Conventional
✔️ Slow cooker
This recipe can be also:
✔️ Halved
✔️ Doubled
Get the Recipe
The complete Thai Red Chicken Curry with Hidden Veg recipe, including homemade curry paste, exact quantities, Thermo cooker and conventional methods, slow cooker instructions and dietary variations, is available in SkinnyAsia 2.
From the Testing Team
- Angie Gj – The curry tastes absolutely delicious and not too spicy
The sauce is creamy & flavoursome. - Chantell L – Very yummy I’m a fan love a good red curry
- Krisha G – Went rouge. Added green beans towards the end and stirred in can Lychee before serving
- Peta M. – I loved this one! Got devoured by all, with much searching for leftovers.
- Veronica B. – absolutely loved it, its so cold here in WA and it really warmed us up, the Chilli level was perfect, spicy but not over the top!! Will be cooking this one again
- Kylie W. – Really like this one. Nice flavour, so quick & easy it can be done after a busy day, the extra “hidden veg” genius.
- Renee H. – Ooh we absolutely lovedddddd this!! I cooked duck for our protein on the stove. I just cooked the sauce in the thermi. Served with rice and lychees. I had veggies though not rice. I fed tonight 7 adults basically. Everyone absolutely loved this.
- Sarah M. – This was incredible Tasted exactly like tradition Thai curry
- Betty W. – made a low sodium version (low sodium paste from freezer stash, half fish sauce, half coconut aminos, half sugar). Still very flavoursome even at low sodium. Added the leftover zucchini and capsicum. Children were none the wiser that there were vegetables blitzed into the sauce.
Some other Thermomix curry recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- Thai Red Curry Paste
- 700 g Chicken thigh
- Light coconut cream
- Red capsicum
- Zucchini
- Fresh lime
- Thai basil
- Fish sauce
- Soy sauce - tamari or coconut aminos
- Chicken Stock Concentrate
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Can I make this without the vegetables?
You can make the original Thai Red Chicken Curry recipe without the hidden vegetables.
Can I add extra vegetables?
We don’t recommend adding any more blended vegetables but you can add some quick cook vegetables like snowpeas, green beans, bok choy towards the end of cooking.