Red Curry Chicken

Here is the version of red curry I made for my family.  In my class at the Sydney Fish Market we made it with fish (any fish that would work for a kabob would work well).

Red Curry Chicken 2

Red Curry Chicken


Serves 6.


  • 1 can coconut milk
  • 1 cup red curry paste
  • 2 teaspoons palm sugar
  • 1 Tablespoon fish sauce
  • 1/4 cup tamarind water
  • 1 cup chicken stock
  • 1/2 small pineapple
  • 2 kaffir lime leaves, torn
  • 3 chicken thighs, cut into bite size pieces
  • cilantro for garnish
  1. Spoon 1 cup of the cream from the top of the coconut can into wok and heat until boiling.
  2. Add curry paste and about 5 minutes.
  3. Add sugar fish sauce, tamarind water, stock and remaining coconut milk.
  4. Boil for about 5 minutes and sauce is reduced by half.
  5. Reduce heat, add pineapple, kaffir lime leaves and chicken. Cook for about 4 minutes.
  6. Adjust seasonings if necessary and garnish with cilantro.
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