Last night I made the family a delicious red curry chicken using a homemade curry paste and fresh coconut cream. I have never previously bothered with making my own curry paste due to the availability of good quality readymade versions. Sadly for the supermarket I am now giving readymade the flick as my home made paste had more freshness and flavour than any version I have ever spooned from a jar!


There looks to be quite a few ingredients in this paste but the good news is there’s not a lot of prep and the food processor does all the hard work. When the paste is ready it’s a simple stir fry of your ingredients and dinner is done.


RCC ingredients


Red Curry Paste 


20 - 25 fresh red chillies, chopped (I deseeded mine)

One small red onion peeled and chopped

2 tbsp vegetable oil

1 Tbsp chopped ginger

2 Tbsp fish sauce

3 Kaffir lime leaves or 1 tspn grated lime rind

1 tbsp chopped fresh coriander stems (optional)

½ tspn ground coriander

½ tspn caraway seeds

3 stalks lemon grass, remove top and tough outer leaves, use white part only chopped

3 large cloves of garlic

2 tbsp coconut milk or coconut cream 

Combine all ingredients in a food processor and blend into a smooth paste. This recipe makes enough paste to use in approx 4 curries to serve 4. I have portioned and frozen my excess paste to enjoy another day.


rcc portions  rcc ingredients stove


Ingredient amounts for the red chicken curry are flexible depending on taste and serves. I used approximately 2 heaped tablespoons curry paste 750gms sliced chicken breast, sliced Zucchini, sliced carrot, a little oil, 400mls of coconut cream (or coconut milk) and some fresh coriander to finish.

Place a little vegetable oil to a heated wok then add 2 heaped tablespoons of your red curry paste (a little more or less depending on your taste). Stir paste to release flavours then add sliced the chicken breast to the wok. Stir fry a few mins and add sliced vegetables. Keep stir frying, when the chicken is just cooked through add your coconut milk and stir. Keep stirring gently until the curry comes to a simmer then turn off the heat. I avoid boiling the chicken breast in the coconut milk so it stays tender and succulent.

Scatter fresh coriander over curry and serve with steamed jasmine rice. I made a green mango to serve alongside!


rcc complete


This curry was a big hit at home. Using fresh coconut cream I found at the Sydney Markets  made my red chicken lusciously creamy. I suggest if you can ever get fresh coconut cream, do try it, it’s like silk!! Have a go at making your own curry paste it tastes so much better.