Fast red chicken curry

Whip up this chicken curry in no time at all then sit back and savour the spicy feast.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Fast red chicken curry
  • 1 tablespoon peanut oil
  • 800 gram chicken thigh fillets, sliced thickly
  • 1 medium (150g) brown onion, chopped coarsely
  • 1/2 cup (150g) thai red curry paste
  • 400 millilitre coconut milk
  • 1 cup (250ml) chicken stock
  • 600 gram butternut pumpkin, chopped coarsely
  • 3 leaves silver beet, chopped coarsely
  • 1 tablespoon finely grated palm sugar
  • 1 fresh long red chilli, sliced
  • 2 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1/2 cup fresh thai basil leaves, chopped
  • 1 cup (80g) bean sprouts
  • extra lime, for serving


Fast red chicken curry
  • 1
    Heat the oil in a large pan. Cook chicken, in batches, until browned all over; remove from pan.
  • 2
    Cook onion, stirring, until softened. Add paste; cook, stirring, until fragrant. Add coconut milk, stock, pumpkin and chicken. Bring to the boil; reduce heat, simmer, uncovered, for about 10 minutes or until pumpkin is tender.
  • 3
    Stir in silver beet, sugar, chilli, sauce and juice; top with basil and sprouts.
  • 4
    Serve with extra lime and steamed jasmine rice, if desired.

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