Kidspot Kitchen

Kidspot Kitchen

Thai red chicken curry recipe

Find this easy Thai red chicken curry in Kidspot's NZ best recipe finder. This red curry is perfect with jasmine rice and a few Thai fish cakes.



  • 3 tbsp peanut oil
  • 500g chicken thigh fillets, diced
  • 2 tbsp red curry paste
  • 400ml coconut cream
  • 2tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup water
  • 2 baby eggplants, sliced
  • 1/2 red capsicum, sliced
  • 1/2 green capsicum, sliced
  • 20 green beans, sliced
  • 1 cup bean sprouts


In a pan, fry the diced chicken in hot peanut oil to seal and add curry paste.

Fry for 2 minutes and add the coconut cream, brown sugar and fish sauce.

Add 1 cup of water and bring to a slow simmer.

Toss in all the vegetables except for the bean sprouts. Simmer for 10 minutes.

Stir in bean sprouts just before serving.


  • This is a little smoother than a green curry. It seams to highlight the flavours of the vegetables better. Even my children will have this curry.
  • You can make it spicier by adding an extra tablespoon of curry paste and some sliced red chillies.
  • I like to serve this with steamed jasmine rice alongside a plate of Thai fishcakes.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.