A Thai Chicken Curry recipe that will warm you

I had never really tried Thai cuisine until I started cooking for my bakery. I’ve been surprised that I love the flavors so much and am really enjoying trying new recipes. I’ve made Thai red curry now multiple times and have made my own paste from scratch. Since I have a shellfish allergy, I make mine without crustaceans. The Thai green paste I used in this recipe is From a Brand called “Chef’s Choice” -Green curry paste. I purchased this online from Faithful to Nature. It is delicious! (and no shellfish, and gluten free)

Thai curry

Thai Chicken Curry

A warm and spicy Thai chicken curry for those chilly winter evenings!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • 4 chicken breast fillets
  • 1 tbsp coconut oil
  • 2 bell peppers, thinly sliced
  • 2 leeks
  • 4 cloves garlic, minced
  • 1 tsp ginger
  • 4 tbsp red curry paste gluten-free
  • 2 can coconut cream
  • fresh corriander
  • rice to serve


  • Preheat the oven to 200. c
  • In a large saucepan, melt the coconut oil then add the chicken and sear on both sides until golden brown. Remove and set aside.
  • Add the bell pepper, leek, garlic and ginger and stir to combine. Cook for 2minutes until slightly soft.
  • Add the curry paste and cook for 5 min.
  • Pour in the coconut cream and stir until combined.
  • Return the chicken to the sauce,
  • Place the oven proof saucepan in the oven and cook for 15-20 minutes or until cooked through.
  • Serve with rice and fresh coriander.

PS. Just look at this gorgeous Fork! I found it while antique shopping. I love the detail engravings on it.

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