15/08/2026
🌶️ Thai Red Curry with Chicken or Fish
Creamy, fragrant and packed with flavour - the perfect weekend curry.
🛒 Ingredients
Serves 4
500g chicken breast or firm white fish, cut into bite-sized pieces
1 tbsp vegetable oil
2–3 tbsp Thai red curry paste
1 can (400ml) coconut milk
1 tbsp fish sauce
1 tsp brown sugar
1 red bell pepper, sliced
1 small onion, sliced
1 cup broccoli florets
1 tbsp fresh lime juice
Fresh coriander, to serve
Fresh chilli, sliced (optional)
Lime wedges, to serve
2 cups cooked jasmine rice
👩🍳 Method
Heat your pan over medium-high heat and add the oil. Add the onion and red pepper and cook for 2–3 minutes until they begin to soften.
Add the curry paste and cook for another minute, stirring continuously until fragrant.
Pour in the coconut milk and stir well to combine. Add the fish sauce and brown sugar, then bring to a gentle simmer.
Add your protein:
Chicken: Add to the curry and simmer for 8–10 minutes, or until cooked through.
Fish: Add gently and simmer for 5–7 minutes, or until the fish is cooked through and flakes easily.
Add the broccoli and cook for another 2–3 minutes, keeping it slightly crisp.
Remove from the heat and stir through the fresh lime juice.
Serve over fluffy jasmine rice and finish with fresh coriander, sliced chilli and a squeeze of lime. 🍋🟩
🔥 JABB tip
Cooking with gas gives you instant, controllable heat — perfect for getting your curry to that gentle simmer without losing control of the temperature.
Save this recipe for your next curry night! 🌶️🍚
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