Try this Thai red chicken curry, then check out our Thai green chicken curry, Thai yellow curry chicken noodles, vegan Thai red curry and more Thai recipes


  • 3-4 tbsp Thai red curry paste
  • 400ml tin coconut milk
  • 400g butternut squash, peeled and cubed
  • 6 chicken thighs, cut into cubes
  • 250g cherry tomatoes
  • to season fish sauce
  • 2 limes, 1 juiced and 1 cut into cheeks to serve
  • 2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot) Thai basil or coriander


  • STEP 1

    Heat the curry paste gently in a wok until it starts to fry in its own oil, add a little extra oil if it starts to stick. Add the coconut milk and bring to a simmer.
    Add the squash and simmer for 10 minutes or until it is almost tender. Add the chicken and cook for 5 minutes, add the cherry tomatoes and cook for 2 minutes or until they just start to burst.

  • STEP 2

    Season with fish sauce (this is the equivalent of salt, so add a few drops and taste, then add more if you need it) and the lime juice and sprinkle with the herbs.


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