Quick thai red chicken curry

Hubby is busy DIY-ing today. I figured he could do some food which packed a punch and to keep his energy level up. Hubby was inspired by Nigella’s curry in a hurry a few weeks ago, so he stocked up our fridge with thai curry essentials. I would have preferred to make my own paste, but wouldn’t dream of knocking hubby’s interest/motivation in preparing food. I offered to make the curry for him today, but made sure to check that he was happy with the ingredients I was about to use.


  • 3 tbsp thai red curry paste
  • 4 chicken boneless thighs, cut into chunks
  • 4 baby potatoes, halved
  • 4 small asian aubergines, cut lengthways and quartered
  • 1 red pepper, cut lengthways and into strips
  • 1/2 yellow pepper, cut lengthways and into strips
  • 1 lemon grass, bruised
  • 2 kaffir lime leaves
  • salt, pepper and thai fish sauce to taste
  • 1 tsp brown sugar
  • a squeeze of lemon
  • 1 shallot, sliced
  • 1 garlic, chopped
  • vegetable oil
  • 1/2 can of coconut milk


  1. Heat 2 tbsp vegetable oil in a heavy based pot
  2. Fry the shallots, followed by the garlic
  3. Add in the curry paste and fry for 30 seconds
  4. Brown the chicken in the pot and ensure it gets a good coating of the curry paste
  5. Add in the lemon grass and lime leave and stir for a minute
  6. Pour in the coconut milk, lower the heat and add in the potatoes
  7. Add a dash of fish sauce, sugar and a squeeze of lemon
  8. Put the lid on the leave to cook for 10minutes
  9. Add in the peppers and aubergine and leave to cook for a further 10 minutes
  10. Season with salt and pepper
  11. Serve with piping hot rice


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