Easy One Dish Red Chicken Curry


This Easy One Dish Red Chicken Curry  only requires one large pot and you can use whatever veggies you have .

This curry has been one of our regular meals for years now, its easy to make and you can feed a lot of people with it. I use a ready made curry paste called Thai Gourmet, I like it because it doesn’t have any extra not so good ingredients and doesn’t contain any oil.

Curries are really versatile as you can add whatever veggies you have or you can use pork or make it vegetarian by adding lentils, you can make it as spicy as you like to. Its nice served with bean sprouts and fresh coriander as well or you could serve it with Indian Spiced Cauliflower Rice.

Adding grated sweet potato thickens the curry so if you use it cubed the sauce will be thinner. 




20 mins/40 mins/1 hour

Author: The Easy Healthy Way
Recipe type: Curry
Cuisine: Thai
Serves: 6


  • 3 heaped TBS red curry paste (or more to desired taste) see in notes about curry paste
  • 1 onion diced
  • 2 cloves garlic chopped
  • 2cm piece of ginger chopped or grated
  • 5-6 chicken thighs cubed
  • 1 can full fat coconut cream
  • 1 can full fat coconut milk
  • 4 red skinned potatoes peeled and cubed
  • 2 carrots sliced (leave skin on if organic)
  • 1 cup sweet potato grated or cubed (grated makes sauce thicker)
  • 1 cup grated zucchini or cubed
  • 3 kaffir lime leaves (can get jars of sliced leaves, fresh leaves can be kept in the freezer)
  • 2 TBS stock concentrate (or ½ cup chicken stock)
  • Pink Himalayan sea salt or celtic sea salt
  • 1 or 2 limes depending on taste
  • Tamari to taste (optional)


  1. Heat curry paste on high heat on the stove until fragrant in a large pot
  2. Add onion, garlic and ginger cook until softened around a couple of minutes
  3. Add chicken and cook until it just starts to turn white
  4. Add coconut milk and cream then potatoes, sweet potato and zucchini
  5. Stir to combine add stock, kaffir leaves and a grinding of salt, bring to the boil then turn down so it is just simmering (if you cook it on a high heat the coconut milk and cream will separate, doesn’t affect taste though)
  6. Cook until potatoes and carrots are tender, check to see if chicken is cooked, usually around 20 to 30 minutes.
  7. Mix coriander through in the last five minutes of cooking, add the juice of lime/limes mix and taste, if using chicken stock you may want to add a bit of tamari sauce ( I don’t use it if using concentrated stock)
  8. Remove kaffir lime leaves before serving.


If using chicken stock you may want to add Tamari sauce for extra flavour as I dont use fish sauce. If you use stock concentrate you wont need the tamari.

I use Thai Gourmet curry paste as it doesn’t contain any oil and no nasties.

If you dont grate the sweet potato the sauce will be thinner.

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