Ben Tasker Eagle

Red Thai Curry

Published: 2019-05-09 16:39:09 +0000
Categories: Main, Chicken,
A delicious red Thai curry, partially based on a recipe from a book called Accidentally Vegetarian, works well without the chicken if you want to be meat free

Cooking Time

Prep: 20 mins
Cooking: 15 mins
Total: 35 mins




  • 400ml tin coconut milk
  • 100ml stock
  • 225g cooked runner beans
  • 225g broad beans
  • 1 bunch of spring onions, finely chopped
  • 2 tomatoes, chopped
  • Lime wedges and fresh coriander leaves to serve
  • 10 black peppercorns
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 10 red chillies (deseeded if you like)
  • 5 shallots
  • 2 garlic cloves, crushed
  • Piece of fresh ginger
  • 6 stalks of lemon grass
  • 12 kaffir lime leaves
  • Pinch ground cinnamon
  • 1/2 teaspoon turmeric
  • Splash of vegetable/sunflower oil
  • Splash of chilli oil
  • 1 tbsp palm sugar
  • Salt
  • 2 tbsp vegetable oil for frying
  • 4 diced Chicken Breasts


  1. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a pestle and mortar. Put them with all the other paste ingredients except the oil into a blender and blitz until smooth – 5-10 minutes
  2. Warm the oil in a pan and brown the chicken
  3. add four big spoonfuls of the curry paste (one per person), cook on a low heat until fragrant.
  4. Increase the heat & add coconut milk and stock
  5. Bring to the boil for 3 minutes.
  6. Add the runner & broad beans, onions and tomatoes
  7. Simmer for about 4 minutes.
  8. Serve immediately

Based On


Curry, Chilli, Spicy, Thai, Asian,
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