Red Chicken Curry


  • 300- 400gms chicken thighs
  • 1 can coconut milk
  • Red Curry Paste (Coles have one in Asian aisle that did not have sugar and was made with all natural ingredients – brand Valcom)
  • 1/2 Red capsicum (cubed)
  • 1/2 Green Capsicum (cubed)
  • Kaffir Lime leaves (at safeway in Fruit & Veg refridgerated section with herbs)
  • Fresh basil leaves
  • Coconut oil


  • Heat oil in medium saucepan and spoon in 3 table spoons of red curry paste stirring on low heat until paste becomes fragrant. (a minute or 2)
  • Add chicken and stir through until chicken has been sealed off – use high heat.
  • Add can of coconut milk and stir around ensuring the paste is mixed through. Also drop in 2 lime leaves for flavour infusion – bring this to a gentle boil.Add cubes of capsicum and cook until soft.
  • Add more red curry paste to your desired heat level (check first as my first attempt was hot!)
  • Drop in a cup of fresh baby basil leaves and then serve.

Serve with Basmati rice optional for those not wanting to lose weight (or the hungry husband) but I ate mine in a bowl with a spoon.


Emma Risvanis