Chicken Thai Red Curry


  • Chicken breast (cut into thin slices)
  • Snap peas
  • Lemon grass (cut it into smaller pieces)
  • Roasted red peppers
  • Thai red chili (or any red chili)
  • Cilantro
  • Ginger
  • Garlic
  • Tomato purée
  • Fish sauce
  • Soya sauce
  • Coconut milk
  • Green onions / spring onions (optional)
  • Olive oil
  • Sesame oil


  • In a blender, add lemon grass, roasted red peppers, Thai red chili, 3/4 of the cilantro, ginger, garlic and the tomato purée. Blend it to a fine paste.
  • Add some olive oil, fish sauce and soya sauce and blend it for another 5-10 seconds.
  • In a pan add some olive oil and throw in the paste. Cook it for a minute or two.
  • Add the chicken slices and the snap peas and mix it all well. Cook it for a couple of minutes and then add the coconut milk.
  • Cook on medium heat for 15-20 minutes and then add the green onions and a teaspoon of sesame oil.

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