ChefsCorner-LogoChef Wimon of Radisson Blu Plaza shows Rajat Bigghe how to make her favourite Chicken Thai Red Curry.

The next time you are craving Thai Curry, don’t step out, step into your kitchen and whip it up in a jiffy.


Olive Oil                                         2 tsp

Boneless Chicken                       500 gms

Thai Red Curry Paste                1 tbsp

Zucchini (sliced)                        200 gms

Capsicum (Red)                          1

Carrot                                             1

Onion                                              200 gms

Cornstarch                                   1 tbsp

Thai Light Coconut milk         1 cup

Cilantro (chopped)                   2 tbsp


  • Heat the oil in a large skillet over medium heat.

  • Add the chicken pieces; cook and stir for about three minutes.

  • Mix in the curry paste, zucchini, capsicum, carrot and onion.

  • Cook and stir for a few minutes.

  • Dissolve the cornstarch in the coconut milk and then pour into the skillet.

  • Bring to a boil and then simmer over medium heat for 1 minute.

  • Right before serving, stir in the chopped fresh cilantro.

Serve up this curry the delicately steamed Jasmine rice. Learn to do this and a healthy supper on short notice is never a problem.