Chicken Thai Red Curry

This deliciously creamy red Thai curry is packed with protein, veggies and full of flavour! 
Prep time:
20 minutes
Cook time:
20 minutes


  • 500g Waitoa Diced Chicken Breast
  • 1 tablespoons coconut oil
  • 1 red capsicum thinly sliced
  • 1 onion diced
  • 1 can baby sweetcorn
  • ½ broccoli
  • 1 x cups peas
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic minced
  • 1/2 teaspoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 can full-fat coconut milk 
  • 3 tablespoons fresh coriander torn into smaller pieces
  • Jasmine or brown rice to serve.


  1. Heat a large pan on medium heat and melt the coconut oil. Season the diced chicken with salt and black pepper.
  2. Add the chicken and sear for 3-4 minutes on all sides until golden brown. Remove chicken and set aside.
  3. Reduce the heat to medium-low. Add the capsicum, broccoli, onion, garlic, and ginger, and stir to combine. Cook for 2-3minutes, until slightly softened.
  4. Stir in the curry paste. Cook for an additional 3-4 minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Add the chicken back to the pan along with corn and peas.
  5. Simmer for 10-15 minutes on low heat until flavours have infused through chicken and veggies.
  6. Add a generous helping of coriander and stir through. 
  7. Top with a few coriander leaves and serve with rice for mopping up the sauce.

More Recipes

Find more recipes