Thai Red Curry Recipe


Thai Red Curry Recipe

Serves 2

Thai Red Curry Recipe

Thai red curry is one of my favourite week day meals. It’s really quick to make and is packed full of texture and flavour. You can adjust it to suit vegetarians, by taking out the chicken. We cooked this dish using up the leftover Sunday roast chicken, but it works as well with uncooked chicken breasts or thigh meat.

I used low-fat cream cheese and skimmed milk in my version. I find it retains the creaminess of the original dish, but lowers the fat content significantly against using coconut milk.


1 onion
1 red pepper
120g fine trimmed beans
2 tsps red curry paste (we used Mae Ploy)
300ml milk
90g cream cheese
200g cooked chicken (or if using uncooked meat, I suggest 1 large chicken breast)
Rice to serve


Dice the onion into small bitesize pieces.

Thai Red Curry Recipe

Chop the pepper into fine strips.

Half the beans lengths.

Heat the curry paste in a wok for a minute.

If you are using raw chicken, add it now. If you are using cooked chicken add it after the cream cheese and milk.

Add the onion and allow it to pick up the paste and also to soften for a couple of minutes.

Then add in the pepper strips and stir fry for two more minutes.

Add the cream cheese and milk, stirring regularly to allow the cheese to melt. Don’t allow the milk to boil.

Thai Red Curry Recipe

If using, cooked chicken, add this now with the beans and allow to cook through for approx. 5 – 7 minutes. Ensure that the chicken is heated through prior to serving.

Serve with rice or noodles. We prefer rice as it soaks up the delicious red curry sauce.

We use the Mae Ploy Red Curry Paste for our Thai red curry recipe. This produces a medium/hot dish, so please amend the paste amount depending on the strength of your curry paste and also your preference.

Thai Red Curry Recipe

Read more posts in the Food & Drink Category

10 thoughts on “Thai Red Curry Recipe

  1. This looks gorgeous, it’s making me hungry lol 🙂 It’s nowhere as complicated to make as I thought it would be!
    Thanks for linking up to #AnythingGoes

    • Sally Sally says:

      No, not complicated at all. We have this all the time. It’s a good way to use up the green beans if you spare.

  2. Avatar Agent Spitback says:

    Oh, I love thai red curry! What an idea to use low fat cream cheese and skim milk! I will give that go. I have use evaporated milk and that’s not very nice. #anythinggoes

    • Sally Sally says:

      Yes it’s still creamy and delicious, but lower in fat. I bet evap wasn’t very nice. Too sweet I should imagine.

    • Sally Sally says:

      We use it all the time, but then again, you know me and cream cheese. I’ll put it in anything 🙂

    • Sally Sally says:

      Yes it doesn’t require too much effort and it’s so worth it. The flavours are really rich and scrummy. I hope you enjoy it.

    • Sally Sally says:

      Thanks Emily. It is, it’s one of our weekday favourites, so easy to whip up after a busy day at work.

Leave a Reply

Your email address will not be published. Required fields are marked *