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skinnymixer's Thai Red Chicken Curry

One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Chicken Curry Thermomix recipe, and I finally tried my hand at it.First thing you might notice is that this Thai Red Chicken Curry is not a vibrant red like you might find from take away or a jar paste – that’s because I don’t use any additional oil in the recipe, or add food colouring… the good news is the flavour is all there and much healthier for you too.

If you love this recipe, you should definitely try my Thai Green Chicken Curry or some of the recipes in my cookbook A Little Taste of Asia.

When you have some Thai Red Curry Paste made up, you should also try the delicious Thai Red Chicken Soup.

Thermomix Thai Red Curry Recipe
Thai Red Chicken Soup

I hope you love it as much as we did.

Love Nik xx

skinnymixer's Thai Red Chicken Curry

Prep Time5 mins
Cook Time27 mins
Total Time32 mins
Author: Skinnymixers
Recipe type: Curry
Cuisine: Thai
Servings: 6

Ingredients

  • 2 x 270 g | 9.5 oz tins Ayam coconut cream green tins
  • 1 kaffir lime leaf
  • 1 lemon grass stalk white part only
  • 1 portion of Thai Red Curry Paste click for recipe
  • 500 g chicken thigh cubed small (you can use breast if you like)
  • 20 g fish sauce or alternatively 10 g soy for vegetarian
  • 5 g coconut sugar or palm or brown sugar
  • 200 g green beans
  • ½-1 tsp salt depending on preference
  • A handful of torn up Thai green basil to serve

Instructions

Curry Instructions

  • Add 1 tin of Ayam coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste to mixer bowl. Cook for 10 min/100°C or 212°F/speed 1/MC on.
  • Add chicken, fish sauce, remaining tin of coconut cream and coconut sugar. Cook for 10 min/90°C or 195°F/slowest speed/reverse/MC on.
  • Taste and add salt to desired amount, break up chicken gently with a spoon, add green beans and cook for a further 7 min/90°C or 195°F/slowest speed/reverse/MC on.
  • Pour curry into thermal server, stir through torn up thai green basil and let it sit for 5 mins covered until serving.

Notes

Vegetarian/Vegan Variation:
Substitute fish sauce for soy sauce and add 500 g or 17.6 oz preferred vegetables at appropriate time. For harder vegetables, like potato, add during step 3.
To boost the protein content for a vegetarian variation, pour curry over halved hard boiled eggs before serving.
Bellini Users
Use your blunt blade for this recipe.
At step 2 use speed 1.
At step 3 use speed 1 and extend cooking time if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Thai Red Chicken Curry
Amount Per Serving (225 g)
Calories 330 Calories from Fat 222
% Daily Value*
Fat 24.7g38%
Saturated Fat 19.4g121%
Sodium 670mg29%
Carbohydrates 8.6g3%
Sugar 5.4g6%
Protein 18.2g36%
* Percent Daily Values are based on a 2000 calorie diet.

 

  1. Finally got around to making this, don’t know why I waited so long, this was absolutely delicious. Another one to add to the favourite’s list. Thanks Nik

  2. This was amazing!! My husband and son raved about it. It’s so easy to make when you have the paste frozen.
    Question though – what happens to the lemon grass? Do you fish it out at the end? Or is it supposed to be chopped finely before cooking and consumed?

  3. This was unreal!!! Tastes even better the day after, have single portions of leftovers in the freezer which I can’t wait to enjoy!! Will definitely be making this again, thanks a million Nik 🙂

    1. Very nice . Very easy!Never expected it to be so close to the one I tried at a high end restaurant. Thanks a ton!!.

  4. This is definitely going to be a regular for us. I’m wary of heat level with new recipes, so I only used 5 chillies in the paste, but I’ll use the full 10 next time. Absolutely delicious!

  5. I have just made the Thai red curry for the second time this week., at my 12 year olds request .
    Amazing !!!!!
    We love it. And soo quick and easy once you have the paste in the freezer.
    Y
    Thanks again!!!!!

  6. Delicious! Mine was greenish in colour (maybe due to using only 5 red chillis) but tasted amazing! I threw in half a can of drained lychees in at the final step. I think this is my new favourite curry!

  7. Made this today, and sceptical hubby loved it.
    Plenty of left overs. Yay!
    Best bit – 4 portions of paste makes about 16 serves of curry
    Loving it Nik. Thanks xox

  8. This chicken curry is a winner! Love the fact its made from scratch and tastes so flavoursome. I used 7 seven chills and deseeded them and the curry is mild which is how we like it. I definitely recommend everyone try this delicious curry.

  9. Having visited Thailand many times, I’m always sceptic all when making a homemade curry. I should know better when cooking Niks curries because the flavour is so incredibly authentic it takes me right back to our fave restaurant in Kata. Well done Nik, this dish is sen-bloody-sational!

  10. Wow, so yumm!! I’ve made it two nights running so my kids can have it too 🙂 Mine wasn’t spicy at all? so I wonder if I missed some chilli somewhere. Very mild curry!

  11. This red curry is soooo delicious! The flavour is sensational, a winner with the whole family who all had seconds! I served it coconut brown basmati rice and it was the perfect dinner! You’re amazing Nik, thank you x

  12. This is absolutely delicious. I did not use shrimp paste in the red curry paste as did not have any, but the dish was still so yummy

  13. This is a delicious recipe. When i waych the cooking shows i now understand when they talk about depth of flavour etc. This tecioe is absolutley perfect just as it is. In saying thst i added a little less chilli so my two daughters could eat it. My husband added fresh chilli to his plate. Thank you for this amazingly delicious tecipe.

  14. Yum, yum, yum. Made a red duck curry with Chinese roasted duck and added pineapple and snow peas. I always made this with a store bought red curry paste before. Never again, I will be using this recipe everytime 🙂

  15. Great recipe! I used salmon instead of chicken and just put it in at step 3 with red capsicum and zucchini. Inserted the butterfly and it was perfect!

  16. Made butter chicken and it was tasty, but used a whole cinnamon stick and could taste it. something just did not seem quite right.

  17. Nik, you genius! This curry is to DIE for! So spicy, fragrant and delicious. I didn’t think anything could beat your Thai green chicken curry but this one has. Thank you thank you thank you!!

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