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Thai Red Chicken Curry. Easy Recipes. Mid-Week Meal Ideas!

Easy Recipes. Mid-week Meals Ideas!
Thai Red Chicken Curry.

It seems in all my investigation that THE biggest challenge, over & over again, with big families, small families, old or young families, single & busy people, almost everyone, is what to cook tonight!!

We want tasty, we want easy, we want good for us, & we want something a little bit different than the meals we throw together time & time again. We want something we can be proud we made, something tasty, fresh & yumm!

Tonight we are going to put together a delicious Thai Red Chicken Curry….


Provided you have the required ingredients, it is truly quick & easy….& so tasty!  We always have these core ingredients available because they can be used in a plethora of ways, :)) over & over.

In our catering at Food That Sings, it is THE most popular wet dish ordered by far!


We’ll give you the quick version, however if you want to do it from scratch you can make your own curry paste, use fresh garlic, ginger, herbs, etc. but most of us always have the convenient alternatives in the fridge.

As you make this each time, you will add or subtract to suit your families’ taste buds. Seriously, don’t be scared to pull & push any or all of these ingredients around….there’s plenty of give in this recipe.


This will feed 4-5 hearty eaters. So here we go….

Thai Red Chicken Curry…

  •  Gently fry off 1 chopped onion, 1 tblspn. each of crushed garlic & ginger, & 1 tspn. red curry paste.
  • Chop & add to pot 1 kg. chicken thighs. Brown off a bit.
  • Add tin of coconut cream or milk, 1 tblspn. palm sugar (or brown sugar), ½ bunch chopped coriander stems (or a tblspn. coriander paste), & 2 tblspns. fish sauce.
  • Simmer together about 15 mins. then throw in some diced pumpkin (maybe 1½ -2 cups). Cook another 15 mins. or so.


Meanwhile, cook your rice….we do ours in the microwave.  Water level about a knuckle length higher than the rice, 14 mins. on high. Perfect every time!

And then place pappadums around the outside edge of your glass plate, not quite touching, & cook about 1 min. (depending on your microwave). Repeat, repeat…No oil this way, no gluten, it’s so good.

Stick a bowl of these in the middle of the table for everyone to help themselves. They add a fantastic crunch to your awesome curry.

Serve, & top with the fresh coriander leaves that you saved from the pot before…:)) maybe some cashews too.

Gorgeous, filling, warming & great for sharing….& the next day it tastes even better!


  1. This looks absolutely delicious. I am going to try your recipe this week. Thanks so much for sharing 🙂

    • You are such a quick girl…so you will love this curry Anita-Clare :)) once you’ve made it a couple of times you can bend it to fit with your eyes shut (almost :)) love Roni xx

  2. Not sure about getting pumpkin like that but could substitute sweet potato? Love your picture of the servings too, btw….

    • Yes for sure Carolina, sweet potato would work just fine…in fact once you have made it a few times you will substitute anything for what you have handy. It is a great base curry recipe…enjoy! :)) for the love of food, Roni xx

  3. This looks so scrumptious, and your pictures are beautiful. I do wish that there was a “print recipe” button, though! Thanks for the idea for dinner tonight, though!

    • Thanks so much Amy! And there is a print button right up the top of each post, on the right. Will see if our lovely web magician can darken it up a bit too :))

  4. I can tell I would love this! I’ve eaten curries in Thailand and in India – very different of course and I personally prefer the Thai way. Love their spices and coconut milk! 🙂

  5. You lucky girl Karen, I hope to eat them in their country of origin one day too :)) Don’t you just love the scents of them cooking? xx

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